Food Thermometer: A Great Stocking Stuffer

December 4, 2003
Carol Ann Burtness
Regional Extension Educator, Food Science
218-847-3141
Email: burtn002@umn.edu

Are you looking for a holiday gift? Are you looking for a unique but useful gift? If yes, consider purchasing a food thermometer.

Most foods must be cooked completely to prevent foodborne illness. A food thermometer is the only way to ensure you’ve cooked the food safely. A food thermometer is also a good way to prevent overcooking and serving dried-up food!

There are a many thermometers available and can be purchased at discount stores, kitchen shops, hardware stores and from most grocery stores. Choose a thermometer that is designed for use in food and encourage the receiver to use it for ALL cooking, not just the holiday turkey or ham!

Some of the common and affordable thermometers for the home kitchen include:

• Oven-Safe Bimetal Thermometer: Remains in the food while it is cooking in the oven. If it is not left in the food while cooking, it can take as long as 1 to 2 minutes to register the correct temperature. The temperature around the thermometer tip will be the hottest so it is a good idea to insert the probe into the food 2-3 places to get a more accurate reading. The probe, 2 to 5 inches long, should be inserted into the thickest part of the food, but not touch any bone. This thermometer cannot measure the temperature of food less than 3 inches thick.

• Instant-Read Bimetallic Thermometer: Quickly measures the temperature of food. It is to be used near the end of the cooking time and is not meant to remain in the food while it is cooking. To get an accurate reading, insert the probe the full length of the sensing area (usually 2 to 3 inches) and wait 15 to 20 seconds. For thin foods such as burger and chops, insert the probe sideways. This thermometer is available in dial or digital versions. It’s easier to read the numbers on a digital thermometer. Digital instant-read thermometers tend to cost more than the dial versions. Dial instant-read thermometers are available in many stores and you are more likely to find digital thermometers in “kitchen” stores.

• Oven Cord Thermometers: Allows the cook to check the temperature of food in the oven without opening the oven door. A base unit is attached to a probe by a long metal cord. The probe is inserted into the food and the cord extends from the oven to the base unit that is placed outside the oven. The thermometer is programmed for the desired temperature and beeps when it is reached. This thermometer may be more difficult to find (look for it in a kitchen specialty store) and more expensive.

• Thermometer Fork Combination: Combines a cooking fork with a food thermometer. There are several styles on the market but make sure you are getting a reliable version. Many versions do not measure the temperature accurately but will tell you if the food has reached rare, medium, well done, etc. so it is popular for grilling. If you are uncertain about the accuracy of this thermometer, choose a different type of thermometer.

If you have questions, contact me (Carol Ann Burtness, Regional Extension Educator-Food Safety/Science) at the Becker County Extension Service (218-847-3141 or burtn002@umn.edu).