Types of Food Thermometers

United States Department of Agriculture

Types of Food Thermometers

Choose and use the one that is right for you!

Image of Dial Oven Safe Thermometer

Dial Oven-Safe (Bimetal)

Reads in 1-2 minutes
Place 2-2½" deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking
Heat conduction of metal stem can cause false high reading
Some models can be calibrated; check manufacturer's instructions

Image of Digital Instant-Read Thermometer

Digital Instant-Read (Thermistor)

Reads in 10 seconds
Place at least "½" deep
Gives fast reading
Can measure temperature in thin and thick foods
Not designed to remain in food while it's cooking
Check internal temperature of food near the end of cooking time
Some models can be calibrated; check manufacturer's instructions
Available in "kitchen" stores

Image of Thermometer-Fork Combination Thermometer

Thermometer-Fork Combination

Reads in 2-10 seconds
Place at least "¼" deep in thickest part of food
Can be used in most foods
Not designed to remain in food while it is cooking
Sensor in tine of fork must be fully inserted
Check internal temperature of food near end of cooking time
Cannot be calibrated
Convenient for grilling

Image of Dial Instant-Read Thermometer

Dial Instant-Read (Bimetal)

Reads in 15-20 seconds
Place 2-2½" deep in thickest part of food
Can be used in roasts, casseroles, and soups
Temperature is averaged along probe, from tip to 2-3" up the stem
Cannot measure thin foods unless inserted sideways
Not designed to remain in food while it is cooking
Use to check the internal temperature of a food at the end of cooking time
Some models can be calibrated; check manufacturer's instructions
Readily available in stores

Image of Thermocouple Thermometer

Thermocouple

Reads in 2-5 seconds
Place ¼" or deeper, as needed
Gives fastest reading
Good for measuring temperatures of thick and thin foods
Not designed to remain in food while it's cooking
Check internal temperature of food near the end of cooking time
Can be calibrated
More costly; may be difficult for consumers to find in stores

Image of Disposable Temperature Indicator

Disposable Temperature Indicators (Single-use)

Reads in 5-10 seconds
Place approximately ½" deep (follow manufacturer's directions)
Designed to be used only once
Designed for specific temperature ranges
Should only be used with food for which they are intended
Temperature-sensitive material changes color when the desired temperature is reached

Image of Pop-Up Thermometer

Pop-Up

Commonly used in turkeys and roasting chickens
Pops up when food reaches final temperature for safety and doneness
Checking the temperature in other parts of the food with a conventional food thermometer is recommended

Image of Oven Probe with Cord

Oven Probe with Cord

Can be used in most foods
Can also be used outside the oven
Designed to remain in the food while it is cooking in oven or in covered pot
Base unit sits on stovetop or counter
Cannot be calibrated


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