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Cooking Thermometers for Baking Bread, Cakes and Sugar

Use an instant-read probe for bread and enriched doughs, a separate oven thermometer for oven air, and a high-range clip-on model for sugar work.

A cooking thermometer for baking is most useful when it matches the job. A thin instant-read food thermometer for baking can check the centre of bread, enriched dough and some cakes without leaving a large hole. An oven thermometer measures the appliance air instead; it cannot tell you whether the middle of a loaf is finished.

Cooking Thermometers for Baking Bread, Cakes and Sugar

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Common questions

Questions before you buy

Can I use a meat thermometer for baking bread?

Yes, if its range covers the recipe's target and the sensing tip can reach the centre. Insert it into the thickest part without touching the tin.

Is an oven thermometer the same as a food thermometer?

No. An oven thermometer measures oven air; a probe thermometer measures inside the bake. They answer different questions.

Can I leave a digital thermometer in bread while it bakes?

Only if it is a leave-in model whose probe and cable are rated for the oven. Remove ordinary handheld units after a spot check.

Do I need a different thermometer for sugar work?

Usually yes. Choose a stable clip-on sugar thermometer with a range designed for hot syrup and keep hands clear of splashes.