It happens to everyone: you spend hours roasting an expensive cut of meat (or agonizing minutes searing a fancy steak), only to over- or undercook it. That's why learning how to use a meat thermometer can be a life-changing, money-saving, and anxiety-reducing revelation. Plus, although it may seem allusively technical, the process couldn't be more simple! Before using a food thermometer, you shall know the its feature as below:
Waterproof. It can survive from an accidental fall into water.
A comfortable handle grip for better handling.
Large Bright LCD with Backlit light which can be automatically turned off.
Can be re-calibrated when needed.
Switchable Fahrenheit and Celsius.
Hold the temperature function to stop the display from changing the readout.
Display resolution: 0.1°C.
Measurement range: -50°C-300°C (-58°F-572°F).
Measurement accuracy: ±1°C (±2°F) at -20°C-150°C (-4°F-302°F), ±2°C (±4°F) at 150.1°C-200°C (302.1°F-392°F), and ±3°C (±6°F) at 200.1°C-300°C (392.1°F-572°F).
Strong internal magnet allows the thermometer to be attached to the metal surface.
Hold temperature function to stop the display from changing the readout.
Auto Shut-off after 10 minutes of inactivity.
Probe food thermometer operation:
Before using the thermometer, please peel off the protected film from the front panel.
To start the thermometer, unfold the probe and the LCD will display the temperature immediately.
Press the °C/°F button to light the screen. The default displaying units are Fahrenheit. If you like to read in Celsius, please long press the °C/°F button for 2 seconds.
Data-hold: before withdrawing from food, press the HOLD/CAL button, which will hold the temperature reading until pressing again.
To calibrate the temperature, please take a cup of ice-water from fridge, insert the probe into ice-water to touch the ice (make sure the probe touches the ice under water). When get the final temperature, hold down the HOLD/CAL button for 5 seconds. After 5 seconds, the display will flash "CALL" on the screen, then flash the digit. Then use the °C/°F button to increase the digit or use the HOLD/CAL button to decrease the digit unit you reach 0°C or 32°F. After several seconds the display will show again the reading.
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired. When cooking, food should always be cooked so that the interior reaches a temperature sufficient, that in the case of meat is enough to kill pathogens that may cause foodborne illness or, in the case of bread, that is done baking; the thermometer helps to ensure this.
What types of hygrometers are there?
1. Instant-Read Thermometer
The instant-read thermometer is a probe thermometer, available in both different digital styles, that allows a cook to take instant temperature readings of a food. They're great for testing the doneness of a piece of meat or poultry while it cooks, but they're not meant to be left in during cooking. You simply insert the probe into the food, check the temperature, and then remove it.
Instant-read thermometers also can be used to measure the temperature of hot food in a steam tray or chafing dish, as well as cold items in a salad bar, and to measure how quickly a soup or sauce is cooling (to ensure that it does not spend excessive time in the temperature danger zone).
2. Meat Thermometer
A meat thermometer is similar to an instant-read, but it sports a larger LCD/LED to make them easier to read. The main difference is that unlike an instant-read thermometer, a meat thermometer is inserted into a joint of meat or a whole chicken (or turkey), where it remains throughout the roasting process. To monitor the temperature, you simply peek at the LCD/LED.
Digital versions are more sophisticated. They can be programmed to emit a beep to signal that your desired target temperature has been reached. In this case, the probe is situated at the end of a long, oven-proof wire that is attached to the unit itself, which can usually be fixed to the outside of the oven with a magnet.
You can even leave the probe in the meat after you take it out of the oven, to monitor the meat's temperature while you rest it.
3. Candy and Deep-Fry Thermometer
Candy and deep-frying thermometers are made of glass and are used for measuring much hotter temperatures.
Whereas meat and poultry might be cooked anywhere from 130 F to 175 F, candy involves cooking sugar as high as 300 F, and deep-frying requires oil to be 375 F and hotter.
You can get separate candy and deep-frying thermometers, but usually, they are combined, and they work fine for the home cook. Typically, they have a clip that you can use to secure the thermometer to the lip of your pot, along with a guide showing the temperature levels for each food.
Why it matters: In confectionary, your sugar needs to hit just the right temperature, neither too cool nor too hot, to achieve the proper consistency for the type of candy you're making. Similarly, depending on what you're frying and what type of oil you're using, if it's too cool the item can turn out greasy, and if it's too hot the oil can start to smoke and even ignite.
Best Selling Meat Thermometer Features:
3-5s readings
Backlit LED Display
58℉-572℉
Waterproof
Folding probe design
Step down probe
Comes with an extra battery
Incredible design
Using the Best Selling Meat Thermometer
Getting the best selling thermometer unboxed and set up is very easy. The discovery of a backup battery in the package is definitely a nice surprise, and the instructions are super thorough. It's simple enough to get the battery situated in the compartment after you unscrew it.
The back of the thermometer is magnetic. This is a sleek little design element that’s also really functional as well. The Internal magnet won’t fall out over time as the adhesive securing them loses its tack and it’s easy to store your thermometer probe on the refrigerator or any other magnetic surface.
The battery compartment is located on the back of the thermometer body and thanks to the small size of the cell button battery it is a very small and tight enclosure that renders the thermometer waterproof in almost every situation.
You won’t find a power button on the face of the thermometer thanks to the auto-on function. The best selling digital thermometer automatically activates when you open the probe and turns it off when you return it to the closed position. In addition, the thermometer will automatically time out and power off after 10 minutes of inactivity which is great for saving on battery life.
The cal or calibration function allows you to calibrate your thermometer as it loses accuracy in the long term.
To ensure your recalibration leads to accurate temperatures, you must first create a proper ice bath. If done carefully, the ice bath should be 30°F (0°C). If you are not careful, the bath can be off by several degrees.
Step One: Making a proper ice bath is all about proper ice to water ratio. First fill a clear glass full of ice all the way to the top. Crushed ice is preferred, but cubed will work also.
Step Two: Slowly fill the glass with cold water, but stop about inch below the top of the ice. Stir the water and let it sit for 3 minutes to reach its lowest temperature. Watch your glass bottom. If there is no ice on the bottom, but just water, pour out some water and add more ice. Water below ice level will not be 32°F.
Step Three: After 3 minutes is up, stir it one more time and insert the thermometer being careful not to let the probe touch the sides or bottom of the glass.
