Meat thermometer
A meat thermometer is used to measure the core temperature of roasts and other dishes while they are being cooked. It is mainly used when preparing larger pieces of meat in the oven , and sometimes also when baking cakes . It should not be confused with the oven thermometer , which measures the internal temperature of the oven.
Checking with a roast thermometer is particularly useful when preparing delicate pieces of meat such as roast beef and cooking using the low temperature method .
In order to be able to measure the core temperature, meat thermometers have a longer mandrel as a probe, which is inserted into the food so that the tip is almost in the center. The sensor for determining the temperature is located at the tip of the probe.
In conventional meat thermometers, the measuring probe is a bimetal thermometer which is connected to the external display by an axis in the mandrel. Modern electronic meat thermometers instead have a temperature sensor that generates an electrical signal that is usually displayed digitally. The conventional, purely mechanical models are heat-resistant and stay in the oven during the entire cooking time. The electronic thermometers, which measure much faster and more precisely, are - apart from the probe - not heat-resistant. They are available in two designs: Either the probe and display are permanently connected to one another, then the thermometer is occasionally inserted into the food to check and then removed again, or the probe is connected to a display via a heat-resistant cable or wireless transmission outside the oven. The probe then remains in the oven and the temperature can be checked - as with purely mechanical models - during the entire cooking time.
