fbpx

A built-in laser helps users target exactly where they’d like to measure, and a backlit display makes reading the temperature easy.

Since the infrared thermometer can precisely measure oven temperatures from outside the oven itself, there’s no safer or more accurate way to measure high temperatures. Another benefit that makes infrared thermometers ideal for cooking is that they can also measure the surface temperature of the pizza itself.

Infrared thermometers are not recommended for use in measuring shiny or polished metal surfaces (stainless steel, aluminum, etc.).

No. Infrared thermometers cannot measure the temperature accurately if there is glass, liquids, or any transparent surface between the subject and thermometer.

Infrared (IR) thermometers enable you to measure temperature quickly, at a distance, and without touching the object you’re measuring. They are so useful, easy, and even fun to use that they have become as common in kitchens as they have on factory floors.

They are gun-shaped and take measurements by using lasers to point at the surface. The pros of this type are the same as the cons of probe thermometers: they can measure those objects that cannot be measured using direct contact. Pros of general-purpose infrared thermometer: No-contact option is safer.

Infrared thermometers are ideal for recording fryer oil temperature (350℉), giving you the ability to perfectly gauge when your batter-dipped chicken is ready to fry.

No. An infrared thermometer will only measure the surface temperature of the water, not the object’s temperature.

Infrared temperature measurement is affected by three main things; emissivity, distance and surroundings. Depending on what you’re pointing your infrared thermometer at you’re going to get a variation in emitted infrared energy. Emissivity is a measure of a material’s ability to emit infrared energy.

The primary use of infrared thermometers is in measuring the temperature of a subject from a distance. The device is beneficial in situations where it is difficult to reach the object to record the temperature.

Infrared thermometers can be calibrated for accuracy, just like other thermometers. In calibration labs technicians use industrial black bodies (like the IR-500 Portable IR Calibrator) to calibrate infrared thermometers.

Substances with very low emissivity ratings, like highly-polished metals, tend to be very reflective of ambient infrared energy and less effective at emitting their own electromagnetic waves. For example, if you were to point an infrared thermometer with fixed emissivity at a stainless steel pot, the reading will be incorrect because shiny metal is better at reflecting the ambient radiation of the room than it is at emitting its own infrared radiation.

Some infrared thermometers have fixed emissivity settings (usually of 0.95 or 0.97) to simplify their operation while leaving them suitable for most organic materials, including almost all foods. Other infrared thermometers come with adjustable emissivity settings, so you can more accurately prepare your thermometer for the type of surface being measured, particularly when measuring non-organic materials.

It depends upon the particular model of infrared thermometer. Consult the user’s manual that came with your thermometer for the full range of features and how to use them.

To be accurate, infrared thermometers must be kept free of dirt, dust, moisture, fog, smoke, and debris. Always take the time to clean your infrared thermometer after exposure to dirty, dusty, smokey, or humid conditions. You should also plan a regular cleaning every six months or so. Particular care should be taken to keep the infrared lens and tunnel clean and free of debris.

To clean your infrared thermometer:

Dip a soft cloth or cotton swab in medical alcohol (never use soap or chemicals).
Carefully wipe the lens first and then the body of the thermometer.
Allow the lens to dry fully before using the thermometer.
Never submerge any part of the thermometer in water.

The “spot size” of any given measurement is controlled by two variables:

The distance-to-target ratio (or spot ratio) of your particular infrared thermometer
The distance between your infrared thermometer and the target
Typically listed on the thermometer itself, the distance-to-target ratio (DTR) – or spot ratio – tells you the diameter of the circle of surface area an IR thermometer will measure at a given distance.

For example, an infrared thermometer with a 12:1 DTR ratio will measure the temperature of a 1-inch diameter circle of a surface area from 12 inches away.

No. Infrared thermometers can only measure the surface temperature of water.

Infrared thermometers do not “see through” glass, liquids, or other transparent surfaces even though visible light (like a laser) passes through them—i.e. if you point an IR thermometer out a window, you will be measuring the surface temperature of the window itself.

When using an infrared thermometer with liquids like soups and sauces, be sure to stir vigorously before taking a measurement to more closely approximate the internal temperature of the liquid. Be aware that steam, even when a liquid is not boiling, can condense on your thermometer and affect the accuracy of your measurements.

Emissivity is a measure of a material’s ability to emit infrared energy. It is measured on a scale from just above 0.00 to just below 1.00.

Generally, the closer a material’s emissivity rating is to 1.00, the more that material tends to absorb reflected or ambient infrared energy and emit only its own infrared radiation. Most organic materials, including the byproducts of plants and animals, have an emissivity rating of 0.95.

If you aim an infrared thermometer at a porous surface like a grill or grate, it will factor in the surface temp of whatever surfaces are visible through the holes of the grill or grate when calculating a final temperature for your reading.

To accurately measure the temperature of a porous grate or grill, place a solid surface like an iron plate or skillet on the grill, let it come to temperature, and measure the plate or skillet. Spray a little cooking oil on the plate or skillet to ensure proper emissivity.

Taking the temperature of a beef roast is done by inserting a meat probe into the center most thickest part of the roast. Depending on what you are preparing from the roast determines the final cook temperature, the pull temperature, and how long you rest it before slicing it. If it is being served as a pot roast, you are going to cook it until it is done, 160⁰F or 71⁰C, of it is for sandwiches like sliced roast beef, you will cook the roast to 135⁰F or 51.6⁰C. It is important to understand that roast beef is one of the meats, as with steaks, where you can cook the meat safely to any temperature you like. It isn’t like poultry or pork where specific temperatures has to be reached to make it safe to eat. Always refer to a meat cooking temperature chart and use either a ChefsTemp Final Touch X10 Instant Read thermometer or a ChefsTemp Quad XPro oven probe thermometer with long distance remote.

The only way to calibrate a thermometer without ice is to use the hot water method. This method involves setting your thermometer to the temperature of boiling water, 212⁰F or 100⁰C. It is not the safest way to do it but it will work. You need to fill a pot with water and place it on a stove burner and bring the water to a boil, then insert the probe of the thermometer into the boiling water and set the temperature. This way to calibrate a thermometer is not the safest way to do it because you have to place your hands over the boiling water while you calibrate the thermometer. The ice method is the recommended way to calibrate a thermometer.

Cooking thermometers are sold by type. Instant read, oven, candy making, etc…, when you are shopping for thermometer, make sure you read the documentation for the thermometer before you buy it. The ChefsTemp Quad Xpro is one of the best oven thermometers you can get because it has 4 oven thermometer probes on stainless steel leads that are designed to be inserted into the meat, connected to the base unit outside your oven, it will stick to the side of the oven with magnets away from the heat, it also has a stand, and has a remote that you can carry with you and get temperature readings up to 500 feet away. This makes it the most versatile oven-safe thermometer on the market because it will give you accurate temperature readings and you can constantly monitor the cooking process.

There are several steps you need to do to use a food thermometer correctly. First, you need to make sure it is accurate to within two degrees, to do this you need to calibrate it. There are two ways to calibrate a food thermometer. The first is to calibrate using the ice water method. this is done by taking a drinking glass, filling it with ice, then adding water to the ice, then you want to insert the temperature probe into the ice water and once it gets to 32⁰ you then press the set button on an instant-read thermometer or turn the dial on a manual thermometer to 32⁰ and ut we calibrated. The second method is the boiling water method, it is not the safest way to calibrate a thermometer but it will work. First, put water in a pan, place the pan on the burner and bring the water to a boil, then place the sensor probe into the boiling water and press the set/to calibrate button and it will set to the water temperature which should be 212⁰. if you are using a manual thermometer you would then turn the dial to 212⁰.

Grilled chicken should be cooked to 165⁰F and pulled and then allowed to rest for at least 10 minutes to allow carry-over cooking to get it the rest of the way done. One thing about grilled chicken is if it is bone-in, skin-on, the chicken will cook better than boneless skinless chicken breast, and the bone and skin also impart more flavor to the chicken. It is something to consider the next time you are going to grill chicken; the skin and bone also help to protect the meat against drying out as well.

Hamburger meat is one of the cuts of beef needing to be cooked to at least 155⁰F. The reason for the higher temperature is E. Coli bacteria, which is deadly. It usually occurs in commercial meat processing plants when cleanliness standards are not being met. However, if you buy your own meat/sausage grinder and grind your own hamburger from fresh cold chunks of beef, it is perfectly okay to cook it medium rare. But that is the only exception.

Here we provide you with beef burger full recipe for you.

The act of searing is to brown meat quickly by exposing it to very high heat in a frying pan/skillet, or under a broiler. This will seal in the meat’s juices by generating a caramelized outside crust.

When practicing how to sear a steak to the optimum internal temperature use an instant read meat thermometer. See below for basic temperatures for different degrees of doneness and remember to account for carry-over cooking and resting which will continue to cook the steak.

Meatballs are basically little round meatloaves. Making meatballs up and then checking the temperature for doneness is best done with an instant read thermometer. Meatballs are mixed up with spices, herbs, breadcrumbs or rice, eggs, and milk. Usually, a mixture of beef or veal and ground pork, and then cooked for consumption. You can cook them in the oven or pan fry them. I personally prefer to cook them in the oven unless I am making meatball soups, then the meatballs are cooked in the soup broth.

If you want delicious boneless chicken breasts, there are several ways to cook it. If you want a healthy meal you can cook it in the oven or stir fry it with your favorite vegetables.

Put your chicken breasts in a baking pan and add some oil. Then marinate it with lots of garlic ginger paste, lemon, carrots, or vegetables and bake it at 350°.

If you don’t want fat then remove the skin. Most of the fat in chicken is contained in the skin.

Using pork or lamb chops to make a stew is easy. First, you must have a very accurate chefstemp thermometer in hand. Taking the meat off the bone, then season the meat and dredge it in seasoned flour. Brown it in a little bit of butter mixed with olive oil.

Once you have it browned, remove it from the pan, add onions and sweat the for about 3 minutes, add the garlic and sweat it for two more minutes, then add your celery and carrots and cook them for 5-7 minutes. Add your potatoes and your broth. For pork stew use chicken broth, and for lamb use beef broth.

You could also add the bones to the pot; however, you will need to remove the bones when you finish making the stew. Bring the broth and vegetables up to a boil, then add the meat back to the pot and reduce the heat to a slow simmer. The flour on the meat, and the flour in the pot will thicken the stew naturally at a slow simmer.

Any type of brick will suffice for the structure of a grill but firebrick is the most desirable to line the inside. Firebrick will withstand very high temperatures and is denser than most bricks allowing it to hold the heat. It will also even out the temperature if the heat is changeable. A leave-in thermometer will be a great choice to help you keep track of your food temp.

You can also use firebricks to use as a baking surface to bake flatbread, or even to make a smaller oven.

The most common sized turkey on the shelf is a 12–16-pound bird. This is the perfect size for a family of 8-10 people and is a wonderful size for roasting. We would like to provide you the most hands off approach  method of thaw a turkey.

It can be! If you want a healthier barbecue, lower the temperature of your grill to prevent the meat from burning. You can use Chefstemp instant read thermometer to make sure the meat won’t be overcooked. Always marinate the meat to generate a barrier between it and the development of HCAs. You can always switch to seafood, which forms fewer HCAs and involves a briefer cooking time. Choose leaner meats and cut the fat off before grilling. This will reduce the fat dripping and flare-ups

Reduce grill time by oven-roasting or pan-searing your meat first. Make sure that you always wash your grill after use to evade shifting leftover chemicals Chop your meat into smaller helpings to decrease the cooking time.

Rare lamb is actually the Chefs preferred way to serve lamb, not everyone likes rare, 125⁰F, but most people will eat a medium rare lamb chop. Two things about cooking lamb rare which are important when deciding what temperature range to cook the lamb to. First is lamb cooked rare has a milder flavor because the fat in the chops hasn’t melted and incorporated into the meat, second is the meat hasn’t cooked long enough for the protein strands to shrink and solidify, making a more tender chop. If you can eat it rare, I recommend you do so, if you can’t, then don’t cook it past medium rare, and pull it as soon as it gets to temperature.

You should always refer to the meat cooking chart and follow the FDA guidelines for cooking meat to specific temperatures. The only true way to know if the meat is undercooked is with an instant read thermometer. Without one of these, you are guessing, and guessing isn’t part of the temperature chart for cooking. Always refer to the cooking temperature chart and make sure you have an instant read thermometer to check temperatures.

An IP rating is a common added feature for electronic thermometers, particularly electronic cooking thermometers. It is a standard for rating instruments based on their ability to protect their electronic components from corrosion by water or dust created by the International Electrotechnical Commission (IEC). The International Protection Rating code (or IP code) consists of the letters “IP” followed by two numbers.

The first number tells you how protected an instrument’s electronics are from penetration by solids (like dust) and the second number tells you how they stand up against liquids according to the following table:

First number: Protection against solid objects Second number: Protection against liquids
0 No protection 0 No protection
1 Protected against solids objects over 50 mm (e.g. accidental touch by hands) 1 Protected against vertically falling drops of water
2 Protected against solids objects over 12 mm (e.g. fingers) 2 Protected against direct sprays up to 15° from the vertical
3 Protected against solids objects over 2.5 mm (e.g. tools and wires) 3 Protected against direct sprays up to 60° from the vertical
4 Protected against solids objects over 1 mm (e.g. tools, wires and small wires) 4 Protected against sprays from all directions – limited ingress permitted
5 Protected against dust – limited ingress (no harmful deposit) 5 Protected against low pressure jets of water from all directions – limited ingress permitted
6 Totally protected against dust 6 Protected against strong jets of water e.g. for use on ship decks – limited ingress permitted
7 Protected against the effects of temporary immersion between 15 cm and 1 m. Duration of test 30 minutes
8 Protected against long periods of immersion under pressure

This mainly happens because the temperature is higher than the ice point unless you take the time to create a properly made ice bath. If you do however find that, in fact, the thermometer is outside of its published specification, adjust it accordingly based on the instruction manual or contact our Tech Support team for help by emailing info@chefstemp.com.

ChefsTemp has a full table of cooking temperatures available online that uses the approved FDA Food Guidelines and covers every thing from beef to candies.

See more at: https://www.chefstemp.com/steak-chicken-meat-temperature-chart/

  • First, place a solid surface such as a cast iron plate or skillet on the grill and let it preheat for 5-10 minutes.
  • Next, spray a little cooking oil on the cast iron’s surface to ensure proper emissivity.
  • Finally, measure the surface temperature of the plate or skillet with your IR thermometer.

Getting the right temperature is a top priority when it comes to cooking chicken to ensure safety. It is also crucial to make sure that the meat stays juicy, tender, and succulent. It takes a balance between both but once achieved, you can enjoy your chicken however you like to prepare it.

https://www.chefstemp.com/chicken-internal-temp/ In this guide, you will learn the secret to a perfectly cooked chicken.

If the tip of the thermometer probe is too near the surface of the meat cut or near a bone, you will not get an accurate reading. Experiment with the temp probe placement – it is most accurate when the tip is in the center of the meat portion. If you have several cuts of meat, move the thermometer to several portions to compare how even everything is cooking.

We have a lot of recipes that don’t need hours of prep or cooking.

See more at: https://www.chefstemp.com/best-cooked-chicken-recipes/

Although it has a magnet affixed to the back, the housing is made of plastic and could potentially melt, therefore, it is not recommended to attach it to the smoker door.

This is most likely because your old thermometer is not as accurate as your new digital thermometer. To confirm this, test both thermometers in a properly made ice bath. After checking, adjust your thermometer accordingly or contact our Tech Support team for help by emailing info@chefstemp.com.

Any food cooked to a safe internal temperature of 165⁰F can be put out at room temperature and served. If you do not use chafing dishes with lids to maintain the temperature of 145⁰F to keep the food out of the temperature danger zone, then you have a limited amount of time to leave the food out. BBQ pork can be left sitting out at room temperature, covered, for no longer than 4 hours. After 4 hours the food will need to be refrigerated or reheated. If you choose to reheat the food, you must reheat it to 165⁰F and at this point you could leave it at room temperature for an additional 2 hours, afterwards the food must be discarded. The rule is you can only reheat food once and then any leftovers must be discarded.

Meat thermometers have probes with the sensor in the tip of the probe. They are designed to be inserted into the thickest part of the meat and give you a real temperature reading. Bone will be hotter due to the nature of bone, so if you insert a probe and it touches the bone it is going to give you a false reading and the meat may not reach the correct safe internal temperature needed to kill any bacteria that may be present in the food. If you insert the probe and it hits the bone, reposition the probe into the thickest part of the meat. Remember, you need to take temperature readings in several separate locations to determine if the food has reached the correct temperature.

Normally, the transmission range is the “best case” range assuming there are no physical barriers between the transmitter and the receiver and no interference from other radio signals. It would be impossible to print a specification that covered “normal” home-user conditions because of the infinitely variable circumstances under which a transmitting thermometer might be used.

Differences in home construction and wall composition is a good example. Concrete, masonry, aluminium siding, metal studs, and metal lathe underneath stucco or masonry are all good inhibitors of radio signals. Interference from other radio signals is also variable (microwaves, cell phones, radio communications, networks, etc.), so the only reliable way to compare device specifications is to give a specification for maximum transmission distance under ideal conditions.

If you want to evaluate whether a manufacturer meets their literal “line of sight” distance claims you should test the device in a rural area with no physical barriers between the transmitter and receiver and little or no interference from other radio signals.

Remember that the more walls and the greater the radio interference the greater the negative impact on your actual transmission distance.

Never leave a thermometer inside an oven, grill, smoker, or microwave while cooking unless it is specifically designed for this.

Don’t leave your thermometer on the grill hood or close to an open flame.

When checking temperatures above a grill or fire, be careful that the thermometer body does not get too hot.

Some probes are designed to be left inside an oven or grill, but the thermometer housing itself (where the electronic components are kept) typically needs to be kept cool and should only be brought near heat for short periods.

Since flare-ups temperature can be over 537°C which will damage the probe. To avoid damage, please keep probe and cable away from flare-ups, grill lids, grill grates or other hot spots with high temperatures over 250°C.

Laser IR Thermometers measure the amount of heat being put out by the food; the laser is used to help you point it to a specific spot to take a temperature. They only measure the surface temperature though. A laser thermometer has no way of reaching the internal portion of the meat where you need to measure the cooking temperature. Laser thermometers are great for measuring the temperature of liquids, soups, water, and pan surface temperatures for things like dry toasting herbs, seeds, chilies, and nuts. A probe thermometer, whether digital or manual, is required to get an accurate internal cooking temperature.

When testing doneness in most cooked foods, the coldest part will be the very center of the thickest portion. With larger foods, you can take quick readings with your thermometer in several locations to verify that the entire portion is done. If you are chilling food, the center of the thickest part will be the last to cool. Most digital thermometers have small sensors at the probe’s tip. Penetrate the food you are checking with the probe and place the very tip of the probe where you want to measure.

If you’re seeing this code on your Receiver, it means it is not receiving the signal from your Main Unit. Follow your device’s instructions for syncing the units.

Step 1: Hold ”VOL” on the Receiver to enter the signal receiving state. After one beep, all data of the Receiver will be reset and the radar icon will begin flashing.

Step 2: Press the ”Signal” button on the back of the Main Unit to send signals manually.

Note:

When the Receiver loses signal for 30 seconds, the alarm will automatically ring, the backlight will be flashing and the Receiver will be vibrating. Press any button on the Receiver to turn off the alarm.

If the Receiver fails to receive the signal for 8 minutes, the signal receiving function will be turned off automatically. Press and hold the ”VOL” button of the Receiver for 2 seconds to restart the signal receiving function.

No, the FinalTouch IR Infrared thermometer is not designed for taking the temperature of the human body. Do not use it to take the temperature of your forehead. This thermometer can not read the internal body temperature of a person. Readings will be incorrect.

Chicken should be cooked to 160⁰F internal temperature for 15 seconds and then allowed to sit for at least 5 minutes so that carry over cooking will raise the temperature to 165⁰F and kill all the bacteria. There is a study which has shown that cooking poultry to 145⁰F for 8 minutes will also kill the bacteria, salmonella is the concern with poultry, and keep the poultry from drying out. If you are roasting, grilling, or frying chicken and monitor the temperature with a digital thermometer, you will see that once the food reaches 145⁰F, the internal temperature will raise rapidly to 165⁰F.

There are meat thermometers specifically designed to be left in the meat as it cooks. Some are mechanical thermometers that have a dial and can be left in. Personally, if I am going to use a meat thermometer that can be left in the meat, I use ChefsTemp Quad XPro Alarm Thermometer. This thermometer is designed to leave the probe in the meat and has 4 probes with extra-long leads which attach to a temperature sensing head you are able to affix to the outside of the oven via magnets, or use the kickstand and set it on the counter. It has an alarm to notify you when the meat reaches the desired set temperature.

You have 4 steps to do, we have made an article that explains this, you can check it here.

The Temperature Danger Zone is a temperature range in which bacteria and viruses grow at an accelerated rate based on ideal conditions. The TDZ (Temperature Danger Zone) is 41⁰-135⁰F with the temperature range between 70⁰-125⁰F being the most favorable for bacterial growth. It is important to get food through this temperature range within two hours and to get the food to the recommended cooking temperature for each food as outlined in the food safety guide to kill the bacteria that may have grown on the foods.

First, make sure that you have turned your Quad XPro on. The ON/OFF switch is on the back of the unit. If that does not work, we suggest replacing the batteries, as a battery change typically fixes these types of symptoms. If the problem still exists, please contact our customer support for further help.

If your probe was exposed to temperatures above or below its temperature range (-58 to 572°F / -50 to 300°C), you will see an LLL or HHH error.
LLL means that the probe was exposed to temperatures below its range and HHH means that it was exposed to temperatures above its range.
If the probe is not fully inserted into the socket, LLL or HHH may also appear, please remove the probe, and then re-insert the probe fully.
Another reason may be that the probe or socket is damaged, if the problem still exists after re-inserting, please contact our customer service to get help.

The probe of a thermometer can be cleaned and sanitized using these steps:

  1. Wash the probe with warm water and detergent.
  2. Sanitize the probe appropriately (alcohol swabs can be used).
  3. Rinse the sanitizer away if necessary (refer to the instructions on the sanitizer).
  4. Allow the probe to air dry or thoroughly dry it with a disposable towel.

You can get the most accurate temperature by sticking the thermometer into the center of the thickest part of the meat or casserole. Also, make sure it’s not touching any bone or gristle. For whole chickens and turkeys, the thickest part is where the thigh meets the rest of the body. For thin pieces of meat like hamburgers, stick the probe sideways into the meat.

Seafood has a lower minimum internal cooking temperature than other foods. Most seafood, which includes fish, shellfish, and crustaceans need to be cooked to a minimum internal temperature of 145⁰F to kill any bacteria or parasites that might be present in the seafood. The temperature is lower for seafood due to the structure of the protein. This temperature does not apply to sushi grade tuna. It is flash frozen and is safe to be eaten as is. The main concern with fish is anisakiasis, which is a parasitic worm that grows in fish. The freezing process kills the worms and cooking seafood to 145⁰F also kills the parasite or any bacterial concerns.

Rare Beef, the recommended lowest safe temperature for serving beef is 135⁰F, which being said, this is the temperature for Medium Rare beef, and if you prefer your beef rare, then this is overdone. Beef is one of the ambiguous foods that does not fit into the normal realm of temperature zones, much is the same with veal and lamb. Rare beef should be cooked to a minimum safe cooking temperature of 125⁰F. this is the lowest temperature where bacterial growth slows down. Always keep in mind the TDZ is designed to keep food safe and to eliminate food-borne pathogens which cause food-borne illness.

The only sure way to know if foods are safe to eat is by measuring the internal cooking temperature of the food in the thickest part of the food. Instant read thermometers are the most effective means of measuring this temperature. The types of instant read thermometers varies greatly. You have mechanical thermometers which you can insert into the food and take a temperature, you have roasting thermometers that you can leave in the food, you can use a digital probe thermometer such as the Smartro ST 54 which has two probes with leads you can leave inserted in the food and get a constant temperature read as the food cooks, and you can use the ChefsTemp Final Touch X10 instant read digital cooking thermometer as well.

Title

Go to Top