Meat thermometer

A meat thermometer is usually available as a measuring device for insertion. The long temperature probe is inserted into the meat, fish or any other food and is suitable for use in so-called semi-solid media. It is important that the probe penetrates deep enough into the food so that the actual core temperature can be measured. It is very easy to use, as the measured value simply has to be read off after inserting the temperature probe.

Germs can be surprisingly resistant. They sometimes even resist higher temperatures and salmonella, listeria and the like cause nausea, diarrhea, fever and other accompanying illnesses shortly after eating the prepared food. It is therefore important not only to prepare food hygienically, but also to heat it sufficiently. The example of viruses shows impressively how important sufficient heating is. They are surrounded by a protective outer shell of proteins. These proteins are only destroyed when a temperature of at least 60 °C is reached, which can kill the viruses. Other pathogens are much more resistant and require a much higher temperature to die. However, the surface temperature of fried or baked food is often significantly higher than its core temperature. If the fat on the surface is already sizzling, a piece of meat may still be frozen inside. When used, the meat thermometer reliably ensures that food is heated sufficiently.

English, well-done or medium as usual? We are talking about the preparation of meat, or more precisely steaks. Every connoisseur has their own preferences, which should be taken into account when cooking on the grill or stove. However, checking whether the inside of the steak is still rare or already cooked through is not only possible with a small cut of the meat. The roasting thermometer can also help here and reliably shows the temperature reached inside. By piercing the meat, the temperature is measured at the respective piercing point. It is important to choose the strongest point in the middle, as this is the most informative. In this way, every chef can achieve exactly the desired level of doneness.

Digital or analog, this question hardly arises any more. Modern meat thermometers work digitally and show the exact temperature value at a glance. Such meat thermometers can also be combined with an infrared thermometer. This makes it possible to simultaneously measure the core temperature of the meat or any other food and the temperature on the surface of the medium. When preparing meat, there are sometimes enormous differences here, as the surface temperature measuring device shows. It is possible to take several readings at the same time, providing a complete overview of the food temperatures. The digital meat thermometer offers the advantage that the measured value can be read directly and is displayed as a number. No more looking closely at a temperature column, no more incorrect readings: the digital meat thermometer from Testo belongs in every kitchen and is an indispensable tool for preparing safe food in both the private and commercial sectors.