{"id":6317,"date":"2022-02-03T08:00:45","date_gmt":"2022-02-03T00:00:45","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=6317"},"modified":"2025-12-30T12:03:13","modified_gmt":"2025-12-30T04:03:13","slug":"tips-cooking-with-food-thermometer","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/","title":{"rendered":"Suggerimenti per cucinare con un termometro per alimenti"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Thermometers take the guesswork out of cooking, help to ensure food safety, and give you peace of mind. But novice cooks might not know how to properly use this tool to improve their cooking. To start with, there are several types of food thermometer to choose from. How do you use these different types of thermometers? In this guide, you will learn some basic tips for cooking with a food thermometer.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a093ef4b3a6c\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a093ef4b3a6c\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/#Tips_for_Cooking_with_a_Food_Thermometer\" >Tips for Cooking with a Food Thermometer<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/#Tip_1_Know_the_different_types_of_food_thermometer\" >Tip 1: Know the different types of food thermometer<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/#Tip_2_Calibrating_and_testing_your_thermometers\" >Tip 2: Calibrating and testing your thermometers<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/#Tip_3_Learn_how_to_use_different_thermometers_properly\" >Tip 3: Learn how to use different thermometers properly<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/tips-cooking-with-food-thermometer\/#Tip_4_Always_clean_your_thermometers\" >Tip 4: Always clean your thermometers<\/a><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Tips_for_Cooking_with_a_Food_Thermometer\"><\/span><b>Tips for Cooking with a Food Thermometer<\/b><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>&nbsp;<\/p>\n<h3><span class=\"ez-toc-section\" id=\"Tip_1_Know_the_different_types_of_food_thermometer\"><\/span><b>Tip 1: Know the different types of food thermometer<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">As said earlier, there are <a href=\"https:\/\/www.chefstemp.com\/it\/tipi-di-termometri\/\">diversi tipi di termometri da cucina<\/a> out there, and they are created for different purposes. Thus, they have different uses for different types of cooking and food products.\u00a0<\/span><\/p>\n<p><b>All-purpose thermometers<\/b><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">All-purpose thermometers are your all-around thermometers. It\u2019s the kind of thermometer you get for a wide range of cooking. They come in analog and digital forms and can read a wide range of temperatures, making them quite a useful tool in the kitchen. They\u2019re commonly used for baking and deep-frying.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><span style=\"font-weight: 400;\">They read temperatures through a pointed probe that you insert into the center of the food. Some can read really high temperatures. The basic ones with the analog reader, however, don\u2019t work at high temperatures, such as those needed for making candies.<\/span><\/p>\n<p><b>Candy thermometers\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">These usually used for baking and reading really high temperatures of hot sugar syrups, marshmallows, caramels, chocolate tempering, cooking preserves and jams, and of course, candy making. They come in different varieties, but they all do the same thing \u2013 since most candies start with a common ingredient \u2013 sugar \u2013 this thermometer is best for reading the temperature of softball or hard crack sugar. Knowing the correct temperature is the key to making candies. Because of their ability to read very high temperatures, they are also commonly used for deep-frying.<\/span><\/p>\n<p>T<span style=\"font-weight: 400;\">his type of thermometer usually comes with clips (to clip onto the side of the pan and pots) so you won\u2019t have to constantly keep an eye on the temperature while doing other tasks. They are long and skinny and don\u2019t come with probes.\u00a0<\/span><\/p>\n<p><b>Termometri per carne\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Come suggerisce il nome, <a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\">termometri per carne<\/a> are specially designed for measuring the temperature and the doneness of meat. Different levels of temperature correspond to different levels of doneness, like rare, medium-rare, well-done, etc. This type of thermometer is inserted into the thickest part of the meat before it\u2019s cooked and remains in the meat throughout the cooking process.\u00a0<\/span><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-6320\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly.jpg\" alt=\"properly use meat thermometer to improve cooking\" width=\"741\" height=\"500\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-200x135.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-300x202.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-400x270.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-500x337.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-600x405.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly-700x472.jpg 700w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/How-to-Use-a-Meat-Thermometer-to-Cook-Food-Properly.jpg 741w\" sizes=\"(max-width: 741px) 100vw, 741px\" \/><\/p>\n<p><b>Appliance thermometers\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">These are the thermometers that come with your appliances, such as the oven, fridge, and freezer. They make sure your appliances are running at the precise temperature that you want them to be.\u00a0<\/span><\/p>\n<p><b>\u00a0<\/b><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Tip_2_Calibrating_and_testing_your_thermometers\"><\/span><b>Tip 2: Calibrating and testing your thermometers<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">A thermometer\u2019s job is to provide you with accurate temperature readings. If it\u2019s anything shorter than that, it\u2019s not useful for you. Test the thermometer by starting at the lowest temperature point \u2013 place it on a bowl of ice water. It should read 32\u00b0F. You can also place it on boiling water and it should read 212\u00b0F. To get an accurate reading, let it sit for at least 30 seconds.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">If the thermometer shows a different reading, check the manufacturer\u2019s instructions on how to calibrate it. Better yet, get a new one.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Tip_3_Learn_how_to_use_different_thermometers_properly\"><\/span><b>Tip 3: Learn how to use different thermometers properly<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">Different thermometers are made for different purposes, and different types of food are tested differently.\u00a0<\/span><\/p>\n<p><b>Candy Thermometers\u00a0<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Candy thermometers are used for measuring extremely high food temperatures (up to 400\u00b0F). This is because, unlike in cooking meat, you cannot stick your finger to hot sugar. They are best for making different types of candies, both hard and soft, such as brittle, fudge, praline, toffee, etc.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">They are also used for making homemade sauces, syrups, and even for preparing oil for deep-frying.\u00a0<\/span><\/p>\n<p><b>Oven-going Meat Thermometers<\/b><\/p>\n<p><span style=\"font-weight: 400;\"><a href=\"https:\/\/www.chefstemp.com\/it\/how-do-i-know-if-my-meat-thermometer-is-oven-safe\/\">Oven-going meat thermometers<\/a> are the thermometers that you stick in the meat while cooking, grilling, or roasting. The best way to use this is to insert its probe at least two inches into the thickest part of the meat.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For most types of meat, you need to stick the probe into the center and the thickest part of the meat to get an accurate reading. Make sure the probe is not touching the bone, fat, or pan.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For poultry, like turkey and chicken, stick the probe into the part between the thigh and the rest of the body. This is the thickest part of the poultry meat, which also takes the longest to cook.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For burger patties, stick the probe sideways to get an accurate reading.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">When the meat reaches the desired temperature, push the thermometer a little deeper into the meat. If the temperature drops, that means the meat needs further cooking. If the temperature stays the same, the meat is ready and you can remove it from the grill or oven.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">There\u2019s also a trendy type of thermometer available on the market that comes with a wired probe. Instead of the whole thermometer going inside the oven, the wired probe is inserted into the meat and the thermometer can be placed outside the oven. This is a convenient way to read the temperature since you can easily see it without opening the oven door and letting the heat from the oven escape, or watching through the window of the oven.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Most fresh meats cook at 160\u02daF, whether it\u2019s beef, pork, lamb, veal, or even elk, moose, and caribou. If you want it well-done, it should be 170\u00b0F. If you are cooking leftover meat (properly stored and cooled of course), cook it at 165\u02daF.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Poultry meats such as ground chicken and turkey, whole chicken, duck, and goose cook at 165\u02daF.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Wait for the recommended amount of time for your thermometer to get an accurate temperature reading. For most meat products, such as beef, chops, pork, lamb, veal steaks, and roasts, it is best to get the reading before removing the meat from its heat source, both for quality and safety purposes.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Most instant-read thermometers aren\u2019t actually instant-reads. They can read temperature faster than traditional thermometers, but you still have to leave them for 15, 20 to even 30 seconds to get the most accurate reading.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\"> <img decoding=\"async\" class=\"aligncenter wp-image-6321 size-full\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer.jpg\" alt=\"Learn how to use different thermometers properly\" width=\"671\" height=\"500\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer-200x149.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer-300x224.jpg 300w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer-400x298.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer-500x373.jpg 500w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer-600x447.jpg 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/02\/proper-way-to-use-a-food-thermometer.jpg 671w\" sizes=\"(max-width: 671px) 100vw, 671px\" \/><\/span><\/p>\n<h3><span class=\"ez-toc-section\" id=\"Tip_4_Always_clean_your_thermometers\"><\/span><b>Tip 4: Always clean your thermometers<\/b><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<p><span style=\"font-weight: 400;\">You don\u2019t want to use grimy and rusted food thermometers with particles of food from the last time you used it, right?\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Clean your meat thermometers immediately after use. Wash the probe using hot soapy water and wipe the rest of the thermometer clean to keep grease from building up.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">For candy thermometers, remove sugar residue or caramel by clipping the thermometer to a pot of boiling water.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Use a food-sanitizing solution for cleaning your thermometers. For battery-operated thermometers, turn off the thermometer to save the battery.\u00a0<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>I termometri eliminano le congetture dalla cottura, aiutano a garantire<\/p>","protected":false},"author":5,"featured_media":6398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40],"tags":[595,591,906,668,362,927,332,323,862,337,604,928,341,926],"class_list":["post-6317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","tag-accurate-reading","tag-beef","tag-boiling-water","tag-chicken","tag-cooking","tag-elk","tag-food-thermometer","tag-grilling","tag-lamb","tag-pork","tag-roasting","tag-safety-temperature","tag-turkey","tag-veal"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=6317"}],"version-history":[{"count":1,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6317\/revisions"}],"predecessor-version":[{"id":57777,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/6317\/revisions\/57777"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/6398"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=6317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=6317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=6317"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}