Understanding your food thermometers

Laurie Messing<lmessing@msu.edu>, Michigan State UniversityExtension - November 01, 2015

A critical kitchen tool is a food thermometer; are you using yours correctly?

A food thermometer is a critical tool to ensure foods have reached a safe minimum interal cooking temperature and prevent potential foodborne illness. Do you have a food thermomoter in your kitchen? If so, what kind of thermometer are you using and are you using it properly? The only way to know that your food has been safely cooked is to take it’s temperature using a food thermometer that has been washed, rinsed and sanitized. Food thermometers are an inexpensive and easy to use investment that can help to keep you and your family safe from potentially harmful illness causing pathogens.

There are a variety of types of food thermometers tha can make it confusing when choosing what type you need. The Food Safety and Inspection Service provides the summary below of the types that are available. Michigan State University Extension recommends that you investigate the different types of thermometer and see whaich one is right for you and the foods you are cooking:

Digital Instant-Read

Reads in ten seconds
Place at least a half inch deep
Gives fast reading
Can measure temperature in thin and thick foods
Not designed to remain in food while it's cooking
Check internal temperature of food near the end of cooking time
Some models can be calibrated; check manufacturer's instructions

Dial Oven-Safe

Reads in one to two minutes
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking

Dial Instant-Read (Bimetallic stemmed)

Reads in 15-20 seconds
Place 2-2½ inches deep in thickest part of food
Can be used in roasts, casseroles, and soups
Temperature is averaged along probe, from tip to 2-3 inches up the stem
Cannot measure thin foods unless inserted sideways
Not designed to remain in food while it is cooking
Use to check the internal temperature of a food at the end of cooking time
Some models can be calibrated; check manufacturer's instructions

All thermometers are not designed to do the same job. Using the correct type of thermometer is very important to preparing safe food.

This article was published by Michigan State University Extension. For more information, visit https://extension.msu.edu. To have a digest of information delivered straight to your email inbox, visit https://extension.msu.edu/newsletters. To contact an expert in your area, visit https://extension.msu.edu/experts, or call 888-MSUE4MI (888-678-3464).