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DIGITAL FOOD THERMOMETERS
Types of digital thermometers & their culinary uses
thermocouple..
Of all food thermometers, thermocouple thermometers reach and display the final
temperature the fastest - within 2 to 5 seconds. The temperature is indicated on a digital
display. A thermocouple measures temperature at the junction of two fine wires located in the tip
of the probe. Thermocouples used in scientific laboratories have very thin probes, similar
to hypodermic needles, while others may have a thickness of 1/ 16 of an inch. Since thermocouple thermometers respond so rapidly, the temperature can be quickly
checked in a number of locations to ensure that the food is thoroughly cooked. This is
especially useful for cooking large foods, such as roasts or turkeys, when checking the
temperature in more than one place is advised. The thin probe of the thermocouple also
enables it to accurately read the temperature of thin foods such as hamburger patties, pork
chops, and chicken breasts. Thermocouples are not designed to remain in the food while it's cooking. They should be
used near the end of the estimated cooking time to check for final cooking temperatures. To
prevent overcooking, check the temperature before the food is expected to finish cooking.
Thermocouples can be calibrated for accuracy.
thermistors..
Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the
tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is
approximately 1/ 8 of an inch and takes roughly 10 seconds to register the temperature on
the digital display. Since the semiconductor is in the tip, thermistors can measure
temperature in thin foods, as well as thick foods. Because the center of a food is usually
cooler than the outer surface, place the tip in the center of the thickest part of the food. Thermistors are not designed to remain in the food while it's cooking. They should be
used near the end of the estimated cooking time to check for final cooking temperatures. To
prevent overcooking, check the temperature before the food is expected to finish cooking. Not all thermistors
can be calibrated. Check the manufacturer's instructions.
oven
cord thermometers..
This food thermometer allows the cook to check the temperature of food in the oven
without opening the oven door. A base unit with a digital screen is attached to a thermistor-type
food thermometer probe by a long metal cord. The probe is inserted into the food, and the
cord extends from the oven to the base unit. The base can be placed on the counter or
attached to the stovetop or oven door by a magnet. The thermometer is programmed for the
desired temperature and beeps when it is reached. While designed for use in ovens, these
thermometers can also be used to check foods cooking on the stove. Oven cord thermometers
cannot be calibrated.
thermometer
fork combination..
This utensil combines a cooking fork with a food thermometer. A temperature-sensing
device is embedded in one of the tines of the fork. There are several different brands and
styles of thermometer forks on the market; some using thermocouples and some using
thermistors. The food temperature is indicated on a digital display or by indicator lights
on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the
food has reached rare, medium, well done, etc. Particularly useful for grilling, the
thermometer fork will accurately measure the internal temperature of even the thinnest
foods. The thermometer fork should be used to check the temperature of a food towards the
end of the estimated cooking time. Thermometer forks are not designed remain in a food while
in the oven or on the grill. Thermometer forks cannot be calibrated.
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