The necessity of food thermometers in your holiday cookout plans

With Labor Day only a few days away, many Middle Georgians are preparing for end-of-summer cookouts and barbecues. As you prepare for your cookout, remember to add purchasing a food thermometer to your to-do list as cooking food to the proper internal temperature is the only way to ensure your meat, poultry, egg dishes and casseroles are safely cooked.

Food thermometers come in several types, styles and price ranges, which can make shopping for a thermometer confusing. Becoming familiar with the different types of thermometers before arriving at the store will make it easier to select a thermometer that fits your needs and budget.

The two primary types of food thermometers are digital and dial thermometers. Digital food thermometers include thermocouple, thermistor, oven cord and thermometer fork combinations.

Thermocouple thermometers reach and display the temperature quickly, usually within 2-5 seconds. They are good for both thick and thin foods, can be inserted ¼-inch into food or deeper, are not designed to remain in the food during cooking and can be calibrated. They are pricey and are not readily available to consumers.

Thermistor thermometers give a reading in 10 seconds and must be inserted at least ½-inch deep in the food. They are not designed to remain in the food during cooking. Some models can be calibrated, so be sure to check the manufacturer’s instructions. They are available in kitchen stores and outlets.

Similar to thermistor-type thermometers, oven cord thermometers give a reading in 10 seconds and must be inserted at least ½-inch into food. They can be used in a variety of different foods, both inside and outside of the oven. Unlike thermistors, they are designed to remain in the food while it is cooking in the oven or in a covered pot. The probe portion of the thermometer rests in the food, and a cord extends out to the base unit on a nearby counter. The primary drawback of the oven cord thermometer is that it cannot be calibrated.

Thermometer fork combinations are popular with those who enjoy grilling and roasting large pieces of meat. These thermometers can be used in most foods and are frequently marketed for grilling. They give a quick reading within 2-10 seconds. Users must insert the fork at least ¼-inch into the thickest part of the food. They are not designed to remain in the food during cooking. Calibration instructions should be carefully followed.

Dial thermometers come in two types: oven-safe and instant-read bimetal.

Oven-safe bimetals give readings in 1-2 minutes when inserted 2-to-2½-inch deep in the thickest part of the food. They can be used in roasts, casseroles and soups and remain in the food while it is cooking. They are not recommended for thin foods. Only a few models can be calibrated.

Instant-read bimetals are readily available to the consumer and can be used in roasts, casseroles and soups. The temperature is averaged along the probe from tip to 2-3-inch up the stem. To measure thin foods such as hamburgers and chicken breasts, insert the sensing tip into the food sideways. Instant-read bimetal thermometers are not designed to remain in the food while cooking. Several models can easily be calibrated by consumers, making the instant-read bimetals a favorite option for everyday cooks.

Food thermometers are an important tool when it comes to protecting your family from foodborne illnesses during your Labor Day cookout. If you have questions about how to select and use a food thermometer or would like more information on any Extension program area, please contact the Houston County Extension at 478-987-2028. You may also drop by the office in the old courthouse in downtown Perry, located at 801 Main St. Office hours are 8 a.m.-5 p.m., Monday through Friday.

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