How a Meat Thermometer Works

Meat thermometers ensure food reaches the correct temperature.

A meat thermometer helps ensure that meat is cooked to the correct temperature and is ready to eat, as meat color is not an effective way to determine if meat is safe to eat.

Function

Meat thermometers work by calculating the internal temperature of meat and registering the temperature for you to read. There are several different types of meat thermometers and each works differently. Some meat thermometers, such as the biometalic-coil thermometers, stay in the meat while it cooks, while others such as thermocouple and thermistor thermometers should be used to test the temperature near the end of the cooking time.

Types

The United States Department of Agriculture notes that most meat thermometers are biometalic-coil, thermocouple or thermistor thermometers. Biometalic-coil thermometers contain a coil made of two metals that expand at different rates and record an average temperature. Thermocouple thermometers detect the meat's temperature at the junction of two probes placed into the meat and provide a temperature reading within seconds. Thermistor thermometers use a resistor, which is made from a semiconductor bonded to the thermometer's tip with an epoxy that is temperature sensitive, and provide the meat's temperature within 10 seconds.

Warning

Each type and brand of thermometer works differently and requires specific care and upkeep. Before using a thermometer, read the owner's manual to ensure you understand how the specific thermometer works and how it should be used.

References

• United States Department of Agriculture: Kitchen Thermometers