Digital meat thermometers measure the internal temperature of cooked foods, especially meats. They can prevent undercooking or overcooking and come in three types: ovenproof probe, instant-read, and microwave. The probe should be inserted into the thickest part of the meat, avoiding fatty or bony areas. Meats should reach optimal serving temperatures to prevent foodborne illness.
A digital meat thermometer is a type of thermometer that is used to measure the internal temperature of cooked foods, especially meats. The main difference between a meat thermometer and other types of cooking thermometers is that it typically has a lower temperature scale than a candy or frying thermometer. Also, a digital meat thermometer has a digital readout of the information gathered by the probe rather than having a dial that isn’t powered by electricity. Digital meat thermometers can be useful in preventing undercooking or overcooking of meats and other foods.
One type of digital meat thermometer is the ovenproof probe. This kitchen gadget has a small metal probe that is inserted into meat or poultry before cooking. The probe is connected by a sensor cable to a digital screen that stays outside the oven during the cooking process – the screen provides temperature readings as the meat cooks. An oven thermometer can frequently be programmed to display the target temperature, current oven temperature, and remaining cook time for a particular dish. There are also cordless oven thermometers available that don’t use sensor wires.
A second type of digital meat thermometer is the instant-read thermometer. This type of cooking thermometer has a metal probe at the tip and an attached handle with a digital display. An instant-read thermometer is not placed in food before cooking. Instead, it’s designed to display accurate temperature readings after being placed in hot food for a few seconds.
The last type of digital meat thermometer is the microwave variety. This type is placed in food which is then placed in the microwave and is similar to an oven thermometer. Unlike an oven thermometer, however, a microwave thermometer contains no metal.
Typically, the probe of a digital meat thermometer should be inserted into the thickest part of the meat, directly into the muscle tissue. A person should generally avoid inserting the probe into fatty or bony areas of the meat as these areas heat up at different rates. With poultry, the probe should be inserted into the inner thigh area, again avoiding fat and bone. To measure the temperature of any other type of dish, such as a casserole, the probe should be inserted into the thickest part of the dish, near the center.
Since a common use of a cooking thermometer is to prevent foodborne illness from undercooking, an important thing to know when using a digital meat thermometer is at what point meats reach their optimal serving temperatures. Whole poultry should reach a temperature of 165°F (about 74°C); the same core temperature is needed to serve poultry parts. Ground beef, pork, and lamb require a temperature of about 160°F (about 71°C) for serving. Steaks should be 145°F (about 63°C) for medium rare, 160°F (about 71°C) for medium, and 170°F (about 77°C) for well done. It should also be borne in mind that meat continues to cook for a short time at rest, so its internal temperature can change.
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