Using a meat thermometer is a critical step to ensure that your meat is cooked to perfection. Cooking meat to the right temperature not only makes it safe to eat but also enhances its flavor and texture.
However, not everyone knows how to use a meat thermometer correctly. This can lead to overcooked or undercooked meat.
In this post, we’ll discuss the different types of meat thermometers and provide you with the information you need to properly use each type.
We will even give you some things to consider before you make a purchase.
By the end of this article, you’ll be equipped with the knowledge and skills to cook your meat to perfection each and every time.
So, grab your meat thermometer and let’s get started!
Contents
Types of Meat Thermometers
There are several types of meat thermometers, each with its own unique features and benefits. Here’s a breakdown of the different types of meat thermometers:
Analog meat thermometers
They consist of a metal probe that is inserted into the meat and a dial or scale that displays the temperature reading.
While analog thermometers are generally reliable and affordable, they have some drawbacks, such as a slower response time compared to digital counterparts and potential inaccuracies due to calibration drift.
Instant-read Thermometers
Instant-read thermometers are the most common type of meat thermometer. They’re easy to use and provide quick and accurate readings.
They’re designed to be inserted into the meat and give an accurate reading within a few seconds. They’re typically battery-operated and come with a digital display.
Pros:
- Quick and easy to use
- Provides accurate readings
- Compact and easy to store
Cons:
- Cannot be left in the meat while cooking
- Not suitable for use in the oven
Dial Oven-Safe Thermometers
Dial oven-safe thermometers are designed to be placed in the meat before cooking and left in place throughout the cooking process. They have a large dial display that makes it easy to read the temperature.
They can be used in the oven and are perfect for roasting meat.
Pros:
- Can be left in the meat while cooking
- Easy to read dial display
- Can be used in the oven
Cons:
- May take longer to reach the desired temperature than other types of thermometers
Digital Probe Thermometers
Digital probe thermometers are similar to instant-read thermometers, but they have a longer probe that can be inserted deeper into the meat.
They are available in wired or wireless models.
Wired Digital Probe Thermometers
The thermometer’s metal probe goes into the meat and is linked by a wire to a base outside the oven. This base shows the meat’s temperature as it cooks.
Some thermometers have timers that can be set for a specific time or temperature, making cooking easier.
Wireless Digital Probe Thermometers
Wireless digital probe thermometers are advanced versions of regular digital thermometers. You can safely put them in the oven and they send temperature details to an app on your phone using Bluetooth. Most of these apps allow you to set how long you want to cook your meat and how well-done you want it
Digital probe thermometers provide continuous temperature tracking, allowing you to monitor the temperature throughout the cooking process. They’re perfect for use with large cuts of meat or when cooking at low temperatures for a long time.
Pros:
- Provides continuous temperature tracking
- Long probe can be inserted deep into the meat
- Accurate readings
Cons:
- More expensive than instant-read thermometers
Related – The MeatStick X – A Review of a Truly Wireless Meat Thermometer
Infrared Thermometers
Infrared thermometers use a laser to measure the surface temperature of the meat. They’re non-contact and provide a quick reading without the need to insert anything into the meat.
They’re perfect for use with delicate meats, such as fish or thin cuts of meat.
Pros:
- Non-contact temperature measurement
- Quick and easy to use
- Suitable for use with delicate meats
Cons:
- May not provide accurate readings for thicker cuts of meat
- More expensive than other types of thermometers
Related – Best Smoker Thermometers To BBQ Like A Pitmaster
Proper Use of a Meat Thermometer
Proper use of meat thermometers is crucial for cooking meat safely and to the desired level of doneness. Information on how to use a meat thermometer is provided in the following video.
General Tips
These are some general tips to remember when you use your meat thermometer.
- Clean and sanitize it before use.
- Preheat your thermometer if necessary, as specified by the manufacturer.
- Allow the meat to rest for a few minutes before taking a reading to get an accurate result.
Using an Instant-read Thermometer
An instant-read thermometer is a simple and easy-to-use option for measuring the internal temperature of meat quickly.
Follow these steps to use it:
- Check for the thickest part of the meat.
- Insert the probe at least 1/2 inch into the meat, making sure not to touch the bone or fat.
- Wait for the temperature reading to stabilize, which may take a few seconds.
- Ensure the thermometer reaches the recommended temperature for the type of meat being cooked.
Using a Dial Oven-Safe Thermometer
A dial oven-safe thermometer is designed to stay in the meat while it cooks, making it a good option for roasts and other larger cuts of meat.
Use it as follows:
- Check for the thickest part of the meat.
- Insert the probe at least 2 inches into the meat, making sure not to touch the bone or fat.
- Monitor the temperature during cooking, and ensure it reaches the recommended temperature for the type of meat being cooked.
Using a Digital Probe Thermometer
A digital probe thermometer is a versatile option that can be used for a variety of cooking methods.
The following steps explain how to use a digital probe thermometer.
- Find the thickest part of the meat.
- Insert the probe at least 2 inches into the meat. Do not allow it to touch the bone or fat.
- Connect the probe to the thermometer base using the provided wires or wirelessly.
- Set the desired temperature for the type of meat being cooked.
- Monitor the temperature during cooking, and remove the meat when the desired temperature is reached.
Using an Infrared Thermometer
An infrared thermometer is a non-contact option that measures the surface temperature.
Steps to use an infrared thermometer are as follows.
- Aim the thermometer at the surface of the meat.
- Press the trigger to measure the temperature.
- Ensure it reaches the recommended temperature for the type of meat being cooked.
Related – How Do Wireless Meat Thermometers Work
Choosing the Right Meat Thermometer
The thermometer you choose is important if you want to have success when cooking meat. There are several factors to consider.
They are listed below:
Readout type
This is a choice between analog and digital thermometers. Analog thermometers are generally more affordable. However they may have slower response times and require occasional calibration.
Digital thermometers offer faster, more precise readings. They often come with additional features like temperature alarms and timers.
Speed and accuracy
Select a thermometer that is fast and accurate to ensure that you can quickly and reliably measure internal temperatures. An accuracy of ±1-2°F (±0.5-1°C) and a response time of 2-5 seconds is acceptable..
Probe length and design
Consider the length and shape of the probe. It should be long enough to reach the center of thicker cuts of meat you plan to cook.
Some thermometers come with a foldable or angled probe. This makes it easier to insert and read the temperature.
Temperature range
You want to get a thermometer with a wide temperature range to cover various cooking methods you intend to use it for. From grilling and baking to sous vide and deep-frying, a range of at least 32-572°F (0-300°C) should be sufficient for most culinary tasks.
Durability and build quality
Select a thermometer made from high-quality materials, like stainless steel. This will allow it to withstand the heat and moisture of cooking environments.
A waterproof or splash-proof design can also prolong the life of the thermometer.
Ease of use and readability
Look for a thermometer with a clear, easy-to-read display, whether it’s a dial or digital screen. Backlit displays can be helpful in low-light conditions. Some digital thermometers offer features like temperature presets for different types of meat and doneness levels, which can simplify the cooking process.
Calibration and maintenance
Understand the calibration requirements for the thermometer you choose. Analog thermometers may require periodic calibration, while digital thermometers usually come pre-calibrated and may only need occasional recalibration.
Price and warranty
Consider your budget and the manufacturer’s warranty when selecting a meat thermometer. Investing in a higher-quality thermometer with a good warranty can provide better performance and longer-lasting durability.
Recommendations for Specific Cooking Methods
Here are some recommendations for specific cooking methods.
Roasting
For roasting, a dial oven-safe thermometer is ideal. It can be placed in the meat before cooking and left in place throughout the cooking process.
Grilling/Smoking
For grilling or smoking, a digital probe thermometer is recommended. It provides continuous temperature tracking and can be used to monitor the temperature of the meat throughout the cooking process.
Deep Frying
For deep frying, an instant-read thermometer is a good choice. It provides a quick and accurate reading and can be used to monitor the temperature of the oil.
Safe Minimum Cooking Temperatures
Safe minimum cooking temperatures are important to prevent foodborne illnesses caused by harmful bacteria such as Salmonella and E. coli. The United States Department of Agriculture (USDA) provides guidelines for safe minimum internal cooking temperatures for various types of meats.
Beef, Pork, Veal, and Lamb
For whole cuts of beef, pork, veal, and lamb, the safe minimum internal temperature is 145°F (63°C). The meat should be allowed to rest for at least three minutes before carving or consuming.
For ground meats, the safe minimum internal temperature is 160°F (71°C) to ensure that all bacteria are destroyed.
Poultry
The safe minimum internal temperature for all poultry, including ground chicken and turkey, is 165°F (74°C). It is important to check the temperature at the thickest part of the poultry, such as the breast or thigh.
Fish
The safe minimum internal temperature for fish is 145°F (63°C) or until the flesh is opaque and separates easily with a fork.
Wrapping It Up
Learning how to use a meat thermometer correctly is crucial for ensuring perfectly cooked, safe, and delicious meals.
Familiarizing yourself with various thermometer types will help you choose the most suitable one for your cooking needs.
It is essential to practice using these thermometers to gain expertise and confidence in achieving accurate temperature readings.
Ultimately, mastering proper meat thermometer usage and adhering to food safety guidelines will elevate your cooking skills and ensure the health and enjoyment of your family and guests.
