Maximum internal temperature for probe: 212°F (100˚C); maximum ambient temperature for external sensor: 527°F (275˚C) 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. Rotating screens (either manual or automatic) that let you easily see the temperature reading from different angles.

To 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. 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.

Home thermometers measure in either whole degrees or tenths of a degree; make sure you know how much detail you want, as not every thermometer does both — and those that do should make it easy to switch between the resolutions. Similarly, the thermometer should display the temperature in both degrees Fahrenheit or degrees Celsius, so you can use it no matter where you live, and allow you to easily flip between the two. Though it’s not a necessity, calibration is an excellent additional feature; by measuring a known temperature (such as ice water) and adjusting the readout accordingly, you can continue using your thermometer even if its initial accuracy diminishes over time. For those who are confident with burgers and steaks, but less so with the Christmas turkey or large joints of meat, Terraillon’s electronic fork will come in handy. You insert its twin probes into the meat by at least 2cm to gauge the temperature. While it’s not as fast as some smaller, nimble thermometers (it takes about 20 seconds to register the temperature), what it does have in its favour is that you can set it to the type of meat and doneness so it will beep when the right temperature is reached. 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 and Heat-resistant cables (up to 700 °F) that are long enough so they won’t snag on an oven door or grill lid when closed. 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.

Marissa Rothkopf Bates, Taking the Temperature of the Mighty Thermapen, Newsweek, February 20, 2014 Instant read thermometers Require you to take the meat out of the oven to do the reading. Some simply tell the temperature but others show the current and required temperatures for the meat and how you want to cook it. Many meat thermometers are actually designed to be left in the oven or grill and are resistant to fairly high temperatures. The best way to know is to read the specs and instructions of your chosen thermometer, ensuring that its materials are heat-resistant and can withstand long stints in the oven, smoker, or barbecue grill. 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.

We tested this thermometer and found it to be a satisfactory alternative to pricier models. Though it doesn't have fancier options like presets or a Bluetooth connectivity, it still gets the job done. The alarm is persistent and audible enough to get your attention, even when using outdoors. For the price, it's absolutely worth it, especially if you don't need a model that is particularly heavy-duty. 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.

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. Because you're often using a meat thermometer on raw meat, keeping it clean will help prevent cross-contamination. In most cases, you can wipe the probe down with a soapy, damp cloth and dry it thoroughly before using it again. Always consult your user's manual to see if there are any additional, device-specific instructions for cleaning. The UK Food Standards Agency says: 'Cooking causes the proteins in bacteria to break up so they no longer function and the bacteria die. This is why cooking removes the risk from harmful bacteria that are in some food. When it comes to cooking meats, temperature control is everything. Whether you're new to cooking or a veritable grill master, there's no better way to monitor the heat of your oven or grill, and the temperature of a gorgeous prime rib or Thanksgiving turkey, than with a meat thermometer. These devices use a metal probe—left inserted during the cooking process—to keep tabs on when you've reached doneness.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.

Keep the transmitter away from any heat sources. Only the thermometer’s probe and attached wire should be near the meat in your oven or grill. If one meat thermometer isn't enough, this two-probe version by ThermoPro may just be what you're looking for. Equipped with a handy remote receiver, you can monitor your grill, sous-vide, beer-brewing project, and more from up to 500 feet away. 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 best meat thermometers had easy to press buttons, clearly labelled or identifiable parts and no sharp edges or gaps. Temperature accuracy and range:Look for thermometers that are advertised with accuracy within ±2˚F, which is a range of accuracy most good thermometers can promise. This will help you ensure food safety as well as preferred doneness.