A cooking thermometer can be a useful instrument in determining the doneness of your food. It is particularly important that when you are cooking meat, it is cooked to its minimum temperature where all the microorganism present in it are destroyed. There are various types of cooking thermometers for example, oven thermometer, candy thermometer and meat thermometer that are used to check the internal temperature of the cooked food. Many people rely on oven’s internal thermometer for the temperature, but it is found that most of the oven’s internal thermometer are not accurate. They can be sometimes be off by more than 50 degree Celsius. So for better results always buy top oven thermometers and prevent any food borne disease.
Types of Food Thermometers in UK
Digital thermometers (or “thermistors”), available in many kitchen supply and grocery stores, provide a digital readout panel on top of a long metal stem. Everyone is at risk for foodborne illness. The oven safe thermometers are designed to remain in the cooked food, however if not left in the food it may take up to many minutes to register the temperature. Bacteria normally are found only on the external surface of larger cuts of meat like beef roasts and beef steaks. Digital thermometers are battery powered and need to be turned on and off. The Centers for Disease Control and Prevention (CDC) estimate that every year about 48 million people in the United States become ill from harmful bacteriain food, and, of these, about 3,000 die. It is used with thick food, not recommended for foods less than 3 inches thick. Beef roasts and beef steaks can be considered safe if cooked to 145º F in the center since the outside will reach a temperature high enough to kill bacteria on the surface. The internal temperature of the food being checked is registered in about 5 seconds. Some people may be at high risk for developing a foodborne illness.
Instant read dial thermometers measure food temperature in about twenty seconds. When foods are cooked to less than 160º F, wait until toward the end of the cooking period before inserting a thermometer. Digital thermometers should be placed in food at the end of the cooking time to check for final cooking temperature. These include pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, and individuals with certain chronic illnesses. To be accurate the probe of the cooking thermometer must be inserted the full length of its sensing area.
Otherwise, it is possible bacteria from the outside could be transmitted to the inside. The sensor is located in the tip of the probe, making it ideal for measuring temperatures in thin foods, such as hamburgers and chicken breasts. These people should pay extra attention to handling food safely. When meat is ground up, bacteria on the surface can get mixed throughout the meat. Digital thermometers are not oven-safe and should never be immersed in water. This is the most common and versatile type of thermometer used in a restaurant. Mechanically tenderized meat has been punctured or injected, which can introduce bacteria into the center of the meat. It should have:an adjustable calibration nut to keep it accurate;easy-to-read numbered temperature markings;. Ground beef, veal, lamb, pork, bison and game meat must be cooked to an internal temperature of 160º F. Ground poultry must be cooked to an internal temperature of 165º F.
Instant Read Thermometer
Digital thermometers tell you what’s going on inside of your food. The difference between a medium rare and well-done steak is pretty narrow. I’ve used several different instant read thermometers and this is by far the best. ThermoWorks recently released an updated version of our favorite instant-read thermometer, the Splash-Proof Super-Fast Thermapen. With their needle-like probes, they can tell you when meats are cooked just enough to be safe, or when steak has reached optimal doneness without having to cut it open. The diff between moist tender fish and dry chalky fish is even less. The response is very quick and the display easy to read. The new model, called the Thermapen Mk4 (Mark 4), is almost identical to the older model in shape, size, and weight, but has a number of additional features: New sensors allow the display to automatically rotate, wake up, turn off, and illuminate in darker conditions. If you’ve been cooking a long time and you have great instincts, you don’t need an instant-read thermometer for most of your meals. Seconds matter. (more…)