Food Thermometers and Food Temperature Indicators

Choose and use the one that is right for you!

Dial Probe Digital Thermocouple Infrared

(Bimetal) (Thermistor)

o Reads in 15 – 20 o Reads in 10 o Reads in 2 – 5 o Gives

seconds seconds seconds instantaneous
readings
o Place 2” – 2 ½” o Place at least ½” o Place ¼” or (½ second)
deep in thickest deep deeper, as
part of food needed o Good for
o Gives fast reading measuring hot or
o Can be used in o Gives fastest cold foods in hard
roasts, o Can measure reading to reach areas
casseroles, and temperature in
soups thin and thick o Good for o Excellent
foods measuring screening tool
o Temperature is temperatures of
averaged along o Not designed to thick and thin o Fully non-contact
probe, from tip to remain in food foods — eliminates
2” – 3” up the while it’s cooking possibility of
stem o Not designed to contamination
o Check internal remain in food
o Cannot measure temperature of while it is cooking o Measures only
thin foods unless food near the end surface
inserted sideways of cooking time o Check internal temperatures
temperature of
o Not designed to o Some models can food near the end o Supplemental
remain in food be calibrated; of cooking time temperature
while it is cooking check verifications may
manufacturer’s o Can be calibrated be required with
o Use to check the instructions probe
internal o More costly; may thermometer
temperature of a o Available in be difficult for
food at the end of “kitchen” stores consumers to find o Must be factory
cooking time in stores calibrated

o Some models can

be calibrated;
check
manufacturer’s
instructions

o Readily available
in stores

County of Santa Clara • Department of Environmental Health • Consumer Protection Division

Rev. 04/08 1555 Berger Drive, Suite 300 • San Jose CA 95112-2716 • 408-918-3400 • fax 408-258-5891 • www.EHinfo.org 1 of 2
 Food Thermometers and Food Temperature Indicators
Choose and use the one that is right for you!

T - Stick

Disposable Pop – Up Dial – Oven Safe Oven Cord

Temperature (Bimetal)
Indicators
(Single – use)

o Reads in 5 – 10 o Commonly used o Reads in about 1 - o Can be used in

seconds in turkeys and 2 minutes most foods
roasting chickens
o Place o Place 2” – 2 ½” o Can also be used
approximately ½” o Pops up when deep in thickest outside the oven
deep (follow food reaches final part of food
manufacturer’s temperature for o Designed to
directions) safety and o Can be used in remain in the food
doneness roasts, while it is cooking
o Designed to be casseroles, and in oven or in
used only once o Checking the soups covered pot
temperature in
o Designed for other parts of the o Not appropriate o Base unit sits on
specific food with a for thin foods stovetop or
temperature conventional food counter
ranges thermometer is o Can remain in
required food while it is o Cannot be
o Should only be cooking calibrated
used with foods
for which they are o Heat conduction
intended of metal stem can
cause a false high
o Temperature – reading
sensitive material
changes color o Some models can
when the desired be calibrated;
temperature is check
reached manufacturer’s
instructions

County of Santa Clara • Department of Environmental Health • Consumer Protection Division

Rev. 04/08 1555 Berger Drive, Suite 300 • San Jose CA 95112-2716 • 408-918-3400 • fax 408-258-5891 • www.EHinfo.org 2 of 2