OXO Good Grips Chef's Precision Digital Instant Read Thermometer, Metallic Black, 25.4 x 10.9 x 1.8 cm

Product Information

Maximum internal temperature for probe: 212°F (100˚C); maximum ambient temperature for external sensor: 527°F (275˚C) To test the durability of each thermometer they were each dropped five times from a kitchen counter (about 90cm off the ground) to a linoleum floor. Although billed as a meat thermometer, this gadget is also good for testing jams and sugars for sweet-making. There’s a little loop at the end of the cover, to let you slide the probe at right angles over a pan, which makes it much safer when testing boiling sugar, for example. Basic probe thermometers with a single probe that stays in food as it cooks while displaying readings on a digital unit We all know that timing is everything in the kitchen, and getting everything ready to go all at once can get any chef in a flap. Since I’ve used these gadgets and learned to rest meat properly when it

Probe thermometers: Come with a probe to insert into the meat. They're normally connect by wire to a magnetic reader kept outside the oven. Rotating screens (either manual or automatic) that let you easily see the temperature reading from different angles. The most important features for instant-read thermometers are the size and design: you want one that isn’t too small or too big, that has an easy-to-access probe, and that you can firmly grip even if steam or grease interfere. Many newer instant-read models also have displays that light up or rotate in two or four directions (so you can see the temperature no matter where you or the food are located); these are helpful, but may add a lot to the final price. Eating undercooked increases the risk of food poisoning from various nasty bacteria such as salmonella and E. coli.As you shop for the best digital meat thermometer, you’ll want to start by examining the thermometer’s accuracy and speed. Some have an accuracy of plus or minus 1 degree Celsius (1.8 degree Fahrenheit) and a speed of 4 to 6 seconds, which isn’t bad at all. However, there are models that provide temperature readings in 2 to 3 seconds with an accuracy of plus or minus 0.9 degrees Fahrenheit. Never touch the probe of your digital thermometer after removing it from a piece of meat, as it will be hot enough to burn the skin. We judged the thermometers on how easy it was to insert and remove the probes into the various meats. FoodSafety.gov has a Safe Minimum Cooking Temperatures Chart that you can reference at any time. Generally, at approximately 145 degrees Fahrenheit, seafood, fresh beef and lamb, fresh pork and fresh ham are deemed safe to eat. Cook ground meats and egg dishes to 160 degrees Fahrenheit. Ground poultry, fresh poultry, pre-cooked ham and leftover casseroles should be cooked until they reach an internal temperature of 165 degrees Fahrenheit. The large digital display can be tilted to 90 degrees, which helps when you don’t want to have to pull meat right out of the oven when using it. The display does pop off after a few minutes, though, to conserve battery power.

A traditional dial probe, this thermometer has a wide display with readings to show when everything from fresh turkey to veal and cooked ham are ready to come out of the oven. To assess the 12 kitchen thermometers, we put them through a series of objective and usability tests that would allow us to determine their overall technical capabilities and how well they worked in everyday kitchen tasks.The display doesn’t rotate or light up, two features that are much missed, but is to be expected at this budget price point. The thermometer is also powered by a 3-volt CR2032 battery, rather than one or two ultracommon AAA batteries, like every other model we looked at. To find out which meat thermometers in our selection were the best, we put our whole selection through the following tests. Accuracy

Then choose your perfect temperature by scrolling through choices via the ‘taste’ button – well done, medium, medium rare or rare. You know you’ve hit the right spot when you use the prongs and hear a beep that shows your dish is perfect. The OXO Good Grips Chef’s Precision Leave-In Meat Thermometer reminds me a lot of the kind of the meat thermometer my parents had while I was growing up — but it’s even easier to use and read. The textured bottom of the probe tells you exactly how far into the meat it needs to be inserted, and the 2.6-inch-diameter meter is easy to read, with temperature waypoints every 10 degrees between 120 and 200, markings in both Fahrenheit and Celsius, large type, and even a basic guide to safe cooking temperatures right on the dial. The slide-off probe cover contains the same numbers, plus explanations of the temperatures at which you can expect to hit medium rare, medium, and well done for a variety of different meats. As the product’s name suggests, OXO gives you a good grip on meat cooking. The sturdy cover on this model had incredibly useful temperature reminders for beef, lamb, pork – medium rare to well done and readings for fresh or pre-cooked, ham, and both poultry thigh andTo measure speed and accuracy of instant-read thermometers, we set up water baths at three different temperatures: one filled with ice water at just barely over 32° Fahrenheit, one with water kept at a constant temperature (approximately 125°, or where you’d expect to pull a piece of beef for medium rare doneness) via a sous vide machine, and a pot of water boiling at just over 204° (the boiling point affected by the altitude of our test space). We dipped each thermometer’s probe in the water, timed how long it took the temperature reading to stabilize, and compared its temperature reading with one from a freshly calibrated, lab-quality reference thermometer. Thermometers with app New and hi-tech, this type of thermometer is often a probe that remains in the oven while your smartphone or tablet displays the reading. The newest model, the Thermapen One, is the best yet. All the classic, top-notch features are here: a display that automatically rotates in four directions so the temperature is always face-up, a perfect size and ergonomic shape for large or small hands, a rubberized ring to aid in gripping, easy access to changing settings (whether you want Fahrenheit or Celsius, whether it should measure whole degrees or tenths) and the calibration tool. But now it’s even faster, giving you a solid reading in just over 1 second (upwards of three times faster than the previous, lightning-fast MK4). It also has a much brighter auto-on light and it’s been redesigned to work better with induction cooktops. We prefer external probe-style leave-in thermometers to their in-oven (and in-meat) cousins because they’re safer and significantly easier to read and program. This style of thermometer doesn’t get much easier than the Polder Classic Digital In-Oven Thermometer and Timer, a budget-friendly option that does all the basic stuff you need.

But that’s all Gaviscon under the bridge since I tested the best meat thermometers, which tell me exactly when any joint of meat or fish dish is perfect.The combination of the four-way functionality and the reasonable price of the ThermoPro TP25 4 Probe Bluetooth Remote Meat Thermometer may make it a passable investment if you’re a big-time grill master or party thrower. Just remember that the extra time you’ll need to spend untangling cables and getting everything perfect in the app is time you could instead be spending with your guests — and don’t ever let the battery run out while you’re cooking. What to look for in a meat thermometer With a pre-alert beep to warn you it’s almost time to remove your dish, this gadget then gives a ‘ready’ alert, times a three-minute resting period for the meat and also sounds an alarm if you’ve left The stainless steel probe was slightly shorter than some of the other models I tested, but still did the job with a family-sized turkey and large bone-in rib of beef, showing timings for rare, medium and