Pocket & Probe Thermometers

Temperature Tester: What You Need to Know

Whether checking the temperature of proteins in the oven or ensuring buffet items stay out of the danger zone, probe thermometers are an essential item in your kitchen. These devices verify that safe internal temperatures are met in cooking and holding situations to prevent food poisoning.

Browse devices ranging from simple thermometers that cost a few dollars to heavy-duty, industrial-grade thermocouple thermometers. Capabilities vary, but probe and pocket thermometers all can read temperatures at or below the low range of the danger zone and at or above the 165-degree internal temperature required for poultry items. Certain units can measure as low as -125 degrees Fahrenheit and as high as 2,000 degrees Fahrenheit.

Uncooked food generally requires at least a 145-degree temperature in the case of fresh meat. Ground meat, eggs, poultry, and other items require temperatures as high as 165 degrees Fahrenheit. Temperatures should be deemed satisfactory before food is removed from its heat source, and users should wait 3 minutes before carving or serving. Operations should check local health codes for specific requirements.

These temperature testers are available with the temperature displayed using either a dial, mercury, or digital pocket thermometer. Readings may be displayed at the end of the probe, such as in pen thermometers, or on an external device. Pen thermometers, also called pocket thermometers, are the cheapest option, but generally must be discarded if broken. More expensive units may only require the detachable probe to be replaced in case of equipment failure.

Common Questions About Probe Thermometers

How do I use a food thermometer?

Accuracy, proper placement, and sanitation are important to use a probe thermometer to measure internal temperatures properly. Placing your probe in freezing or boiling water is the best way to check if your device gives accurate readings. If readings are inaccurate, some units can be calibrated using a wing nut or digital function.

Proper thermometer location depends on the type of thermometer, and the intended temperature depends on the food product. Dial thermometers usually need to be inserted a few inches for an accurate reading, while digital probe thermometers can often read the temperature from the tip.

• For meat, place the probe in the thickest part away from bone, fat, and gristle, or midway into a roast. Check temperature in several locations for irregularly shaped meat.
• Poultry should be checked in multiple places – including the thigh, wing, and breast – to ensure it has reached 165 degrees Fahrenheit.
• The best way to measure the temperature of thin foods is to use a thermocouple or device that measures from the tip of the probe. Pocket thermometers may need to be inserted sideways into the entire testing area.
• Combination dishes, such as casseroles, should be checked in their thickest portion or the center of the dish. Dishes containing ground meat, poultry, or eggs should be checked in several places.

Can you leave an electronic probe thermometer in the oven?

Certain probe thermometers that aren't designed for instant reading should be left inserted in the food while it's cooking. Check manufacturer instructions to ensure your device can do this. Dial thermometers typically are oven safe, while thermometers with digital readouts generally can't be left in ovens. Thermocouple units enable a detachable probe to remain in the food while it cooks; the display is located outside the oven.

How do you clean a probe thermometer?

Users should gently clean thermometer probes with soap and hot water after each use to avoid bacterial buildup. The probe should be dried and stored in its sheath.