Meat thermometer

A meat thermometer is used to measure the core temperature of roasts and other dishes during cooking. Use, it is used mainly in the preparation of large pieces of meat in the oven, and partly in the baking of cakes. It is not to be confused with the oven thermometer that measures the internal temperature of the oven.

The control of a meat thermometer is especially useful in the preparation of delicate pieces of meat such as roast beef and cooking by the low temperature method.

In order to measure the core temperature, have meat thermometer over a longer spike as a probe which is inserted into the food so that the tip is located approximately in the center. The sensor is for the temperature determination at the tip of the probe.

In conventional frying thermometer, the sensor is a bi-metal thermometer, which is connected by an axis in the spine with the external display. Modern electronic Bratenthermometer instead have a temperature sensor which generates an electrical signal which is usually displayed digitally. The conventional, purely mechanically operated models are heat resistant and remain so throughout the cooking time in the oven. The much faster and more accurately measured electronic thermometers are - apart from the probe - not heat resistant. They are available in two designs: either probe and display are fixed to each other, then the thermometer is sometimes pinned to the control in the food and immediately taken out again, or the probe is connected via a heat resistant cable or wirelessly with an ad that located outside the furnace. Then the probe remains in the oven and check the temperature is - as with purely mechanical models - during the entire cooking time possible.