It is essential that foods be cooked to the proper temperature, and a cooking thermometer is a useful tool for displaying the temperature of your food. A number of different styles of cooking thermometers are available for your cooking needs, although digital thermometers display the most accurate temperatures. Pyrex digital thermometers can be used for nearly any cooking or baking project.
Things You'll Need
- Pyrex digital thermometer
- Dish soap
Wash the thermometer in cool, soapy water before use. Submerge the metal tip of the thermometer in the water and scrub gently with a sponge. Rinse with cool running water and towel dry. Do not submerge the digital readout portion of the thermometer, as the water can seep through the plastic and damage the instrument.
Press the small button under the “On/Off” label under the digital readout window to turn on the Pyrex digital thermometer. The thermometer will cycle, showing a temperature of 0.0 on the readout to indicate it is ready to use. Press the “Select” button on the left side of the screen to choose the type of food you are cooking. The readout on the tells you at the top of the screen what the correct internal temperature is for the food you’ve chosen.
Push the thermometer through the thickest part of the food if you are cooking boneless meat such as steak or pork. Meat is normally thickest at the middle and cooks slowest at the very center, so taking the temperature as close to the middle as possible will give you an accurate reading of the food’s internal temperature. Leave the thermometer in the meat for 30 seconds, or until it beeps to indicate an accurate reading.
Measure the temperature of bone-in foods such as chicken by pushing the meat into the flesh near the bone. The bone cooks the slowest, and an appropriate temperature near the bone means the rest of the meat is cooked through as well. The readout on the Pyrex digital thermometer even tells you at the top of the screen what the correct internal temperature is for the type of meat you’re cooking.
Hold the thermometer in the middle of a pan if you are heating liquids. Do not hang the thermometer on the side of the pan as it produces an inaccurate reading, since the edges of the pan heat up faster than the middle. If the heat rising from the pan makes it too hot to hold the thermometer in your hand, grasp it gently with a pair of tongs, submersing the tip into the liquid without touching the bottom of the pan.