Your new barbecue thermometer from Testo: Essential for your next BBQ
Best seller: testo 104-IR
- Testo has more than 60 years of experience in the development of temperature measuring technology
- Barbecue thermometers that combine precision with ease of use
- Robust thermometers for reliable applications
testo 106 penetration thermometer H2>
- Thermometer including waterproof protective case and retaining clip
- A thermometer for barbecuing, ideal for core temperatures
- Alarm in the event of limit value violations
testo 104-IR penetration thermometer H2>
- Combined infrared and penetration thermometer
- The ultimate barbecue thermometer for core and surface temperatures
- Exceptionally robust and washable
testo 103 penetration thermometer H2>
- Smallest folding thermometer in its class
- Fits into any shirt or trouser pocket
- An ideal thermometer for barbecuing, with simple and precise measuring technology
Mini penetration thermometer H2>
- For air temperature and core temperature
- 133 mm probe up to 150 °C
- Includes protective tube with retaining clip
Penetration thermometers, such as barbecue thermometers or roasting thermometers, measure right where it matters: in the middle of the food being barbecued. This is where we find the temperatures that provide information about how “done” the food on the barbecue is. And only by measuring the core temperature with a barbecue thermometer is it possible to rule out the eagerly awaited fillet being tough and well-done instead of tender and pink.
The measurement process itself is very simple: Switch on the thermometer, penetrate, wait until the reading has stabilized, and you’re done. The optimum core temperatures for different types of meat and degrees of cooking can be found either via a butcher that you trust or via the Internet. For a steak to be cooked medium rare, the core temperature is 55 °C, for example. For best results, get out the barbecue thermometer and verify it.
One method has proved to be particularly effective for measuring the temperature of foods. Penetration measurement, as with a barbecue thermometer or roasting thermometer, combines safety at the barbecue with easy application, and is therefore used wherever professionals work with food and need quick, reliable results. Unlike surface thermometers, which only measure the temperature on the surface of an object, penetration thermometers go deeper. In the truest sense of the word.
Compact food knowledge
Food is a matter of trust. Thus, behind the scenes of producers, logistics companies, restaurants or supermarkets, countless people work to ensure that the food you buy and consume is truly safe.
To make it easier for you to handle food, we have made the "Pocket Guide to Food Safety" available for download. The Pocket Guide answers the most important questions in dealing with food and supports you with lots of valuable information, plus practical tips and tricks.
Use a surface temperature measuring instrument from Testo to measure temperatures on a wide variety of surfaces. This will serve you well, not only when it comes to working with food, but also for many other applications. The special thing about the selected surface temperature measuring instruments from Testo are the interchangeable probes. So you are always optimally equipped – whatever happens.
Non-contact measurement via infrared has really proven its worth, particularly when it comes to measuring the temperature of foods. The reasons are obvious: Infrared thermometers check food temperatures exceptionally quickly and efficiently. And if you use this measuring technology correctly and pay attention to a few points, it will become your trusty companion when measuring food temperatures. By the way: Testo also offers a combined infrared and penetration thermometer in the form of the testo 104, which can also be used as a roasting thermometer.
Did you know that a penetration or barbecue thermometer or roasting thermometer are also referred to as meat thermometers ? In terms of function, both instruments are identical: They measure the temperature in the meat via a penetration measurement.