Oven cord thermometers allow us to check the
food temperature in the oven without even opening the oven door as a
base unit with a digital screen is attached to a thermistor-type
thermometer probe by a long metal cord. The probe is then inserted into
the food with the metal cord connecting the base unit to the probe.
The base can be placed on the counter or
attached to the stovetop or oven door by a magnet. The thermometer is
programmed for the desired temperature, and it will beeps when the
temperature is reached. These thermometers can also be used to check
foods cooking on the stove even though they are designed for oven used.
This type of thermistor-style thermometers
uses a resistor to measure the temperature. The resistor is made of
ceramic semiconductor bonded in the tip with temperature sensitive
epoxy. The time taken to register the temperature on its digital display
is about 10 seconds and the thickness of the probe is approximately 1/8
inch. Thermistor thermometers are suitable for both thin and thick foods
as the semiconductor is at the tip of the thermometer.
As it is usually cooler for food at the
center of the surface compared to the outer, the thermometer tip should
be placed in the center of the thickest part of the food.
Thermistor thermometers are not designed to
be left in the food while cooking. They should be used to check for the
final cooking temperatures at the end of the cooking time. Remember to
check the temperature before the food is expected to finish cooking to
Of all the food thermometers available,
thermocouples are able to read and display the final temperature the
quickest between 2 to 5 seconds. The temperature results will be
displayed on a digital panel. A thermocouple thermometers measures
temperature at the junction of two fine wires found at the tip of the
probe. Thermocouples used in scientific laboratories have very thin
probes, similar to hypodermic needles, while others may have a thickness
of 1/16 inch.
Since thermocouple thermometers are able to
respond so quickly, the temperature can be check faster in
different locations to ensure that the food is thoroughly cooked. This
is very useful for cooking large foods, such as turkeys or roasts, which
required temperatures to be read in more than one places. The thin probe
of the thermocouple also enables it to accurately read the temperature
of thinner foods like hamburger patties, pork chops and chicken breasts.
Thermocouples thermometers are not designed
to be remained in the food during cooking. They should be used during
the end of the cooking time to get the final temperatures. Always check
the temperature before the food is expected to finish cooking to prevent
As its name suggest, this utensil combines a
cooking fork with a thermometer. In one of the tines of the fork, a
device is embedded for temperature sensing function. There are several
different styles and brands of the thermometer forks in the market. Some
using thermocouples and some using thermistors.
Depending on the type, the temperature can
be shown within 2 to 10 seconds on a digital display or by indicator
lights. These lights will tell if the food has reached rare, medium or
well done. They are particularly useful for grilling as the thermometer
fork will be able to measure accurately the internal temperature of even
the thinnest foods.
Thermometer forks are not designed to be
left in the food while in the oven or on the grill and they cannot be
calibrated. They should be used toward the end of the estimated cooking
time to determine the temperature of the food.