Regular, oven-proof
types go into the food at the beginning of the cooking time and
can be read easily. Most have a dial and thick stem which senses the temperature
of food at least 2 inches thick.
Instant-read types
cannot go into the oven, but give you a quick reading when inserted into the
food after removal from the oven. These may have a dial or digital readout. Most
digitals can read accurately when inserted into the food only ½-inch.
Microwave-safe
types are designed ONLY for use in microwave ovens.
Thermocouple
thermometers are considered the fastest and most precise, thus they are the
thermo-meter of choice for laboratories, food service, and food inspectors. A
thermocouple uses thin wires in the tips of the probe.
How to Meat and
Poultry Thermometer
