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Digital Food Thermometers

Digital Food Thermometers

Oven Cord Thermometers

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.

Thermistor Thermometers

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 avoid overcooking.

Thermocouple Thermometers

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 any overcooking.

Thermometer Fork

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.

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