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FAQ

FAQ

FAQ

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FAQ
  • Where should I place the probe tip to see if it's cooked?
    • When testing if your meat is cooked, the coldest part will be the very center of the thickest portion. With larger foods, you can take quick readings with your thermometer in several locations to verify that the entire portion is done. If you are chilling a food, the center of the thickest part will be the last to cool.

      Keep in mind that different types of thermometers have sensors of different sizes. A dial thermometer can have a sensor as big as an inch long and your reading will be an average of the temperature of all the different materials touching that sensor. Most digital thermometers have small sensors at their tip. Penetrate the food you are checking with the probe and place the very tip of the probe where you want to measure.

  • how do I know when my food is perfectly cooked?
    • It may seem obvious, but a thermometer is merely a tool that gives you information about the temperature of the food you are preparing. YOU have to make the decisions about when to increase or decrease the heat and about when things are cooked based on the information the thermometer gives. In most cases, you are looking for the highest temperature reached in the thickest part of the food to assess if the food is cooked.

      While different people like their meat or other food cooked to different levels of 'doneness', here is a chart of chef-recommended temperatures to get you started.

  • Will atmospheric pressure affect temperature reading of Boiling Water?
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