How to Use a Thermometer
Cooking a joint of meat just right can be a skill – an important one at that. Making sure meat is cooked properly is not only vital for flavour, but for safety to ensure it is cooked thoroughly. Any food item served needs to be cooked thoroughly and the best way to ensure this happens is to use thermometers, as judging food on its colour isn’t enough to judge that it is cooked. Using thermometers ensures that food is not under-cooked or dry and over-cooked.
SHOP ALL THERMOMETERS NOWThere are a number of different types of thermometers available on the market, including digital and dial. The range of thermometers available also includes colour-coded thermometers so that you can use them for different food items in the kitchen to avoid cross-contamination. Colour-coded thermometers can be used alongside other colour-coded items such as chopping boards, knives and scissors.
Why is temperature control important?
Temperature control is important because harmful bacteria are a hazard present in many of the foods handled and they multiply rapidly at room temperature. As bacteria are invisible to the naked eye and cannot be physically removed from food, all that can be done is control their numbers. There are two main ways in which temperature can be used to achieve this:
- Destroy harmful bacteria, or reduce their numbers, by cooking or reheating
- Control their growth by keeping food hot or cold
Using a thermometer to monitor temperatures
In many cases, the temperature of food can be checked using a probe thermometer. Ideally, a hand-held digital thermometer should be used when probing foods and checking air temperatures. Thermometers should be kept clean at all times; probe thermometers should be sanitised/disinfected before and after each use with probe disinfectant wipes. It is important that you regularly check that the probe thermometer you are using is working correctly.
To check a probe thermometer, the readings in iced water should be -1°C to +1°C and the reading in boiling water should be between 99°C and 101°C. If the readings are outside these ranges the unit should be replaced or returned to the manufacturer to be recalibrated.
Checking the temperature of hot food
The temperature of a food may vary throughout, especially during cooling and heating. Food such as large pieces of roast meat, or poultry should be probed at the thickest part, making sure it doesn’t touch the bone as bone conducts heat faster and may give a false reading. In the case of stews, soups and other ‘liquid’ foods served hot, it is essential that food is stirred to ensure adequate distribution of heat before probing.
If food is being held in a bain marie or displayed on a buffet, then it is best to measure the temperature by probing the food.
Checking chilled temperatures
It is recommended that fridges and chilled display equipment are set at 5°C or below. This will make sure the food inside them is kept at 8°C or below.
You should check the temperature of your chilling equipment at least once a day. Avoid checking the temperature of refrigerators, chillers, cold displays or freezers immediately after the door or lid has been open for any significant period of time or during a defrost cycle.