Kitchen thermometers or food thermometer or food temperature thermometer come in several types and style, and vary in level of technology and price.

Principle use

• Measuring temperature when  receiving, storing, cooking or holding foods and dishwashing.

• Using a food thermometer is the only reliable way to ensure safety, perishable foods must be held  at proper cold temperatures to inhibit bacterial growth or cooked to temperatures high enough to kill harmful microorganisms.

• It also determine the "doneness" of meat, poultry, and egg products whether the food is cooked to a desired state and indicates the sensory aspects of foods such as texture, appearance, and juiciness.

Doneness and Safety

Most pathogens are destroyed between 140 and 160F. However, for best quality, meat and poultry require various temperatures for "doneness". A consumer using a food thermometer to check for "doneness" can feel assured the food has reached a safe temperature and is not overcooked.

Below are recommended internal temperatures for consumer cooking.
 

Ground Meat & Meat Mixtures
Beef, pork, Veal, Lamb
Turkey, Chicken

Fresh Beef, Veal, Lamb
Medium Rare
Medium
Well Done

Poultry
Chicken & Turkey, whole
poultry breasts, roast
Poultry thighs, wings
Duck & Goose
Stuffing (cooked alone or in bird)

Fresh Pork
Medium
well Done

Ham
Fresh (raw)
Ore-cooked (to reheat)

Eggs & Egg Dishes
Eggs
Egg dishes

Leftovers & Casseroles

160 F
165 F

145 F
160 F
170 F

180 F
170 F
180 F
180 F
165 F


160 F
170 F

160 F
140 F

cook until yolk & white are firm
140 F

165 F

Special Characteristics

• Many types and styles are available to meet specific requirements.

• Stems vary from bi-metal to large core glass columns

• Read outs vary from pointer column to digital.

• Ranges vary from minus 40 degrees to over 1000 degrees Fahrenheit.

Operating Hints

• Choose thermometers with protective case

• Choose appropriate ranges options (may vary with manufacturer)
  -Brewing, Cooking, Holding 0 to 220 degrees F
  -Candy, Deep Fat Frying 200 to 400 degrees F
  -meat 100 to 190 degrees F
  -Storeroom -40 to 120 degrees F

• Insert stem sufficiently - generally 1/2 way on shaft.

• Wait sufficient time - generally one minutes beyond last change.

• Recalibrated often - always if dropped

Cleaning

• Follow manufacturer's instructions

• Prevent cross-contamination in use by wiping with alcohol swab after each use before returning Thermometer to protective case.

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