For What Might We Use a Food Probe Thermometer?

Professional kitchens use different instruments for different tasks, including fast instant-read thermometers for spot checks and leave-in probe alarms for continuous monitoring. The useful choice is a suitable, accurate probe that can be cleaned, checked and used correctly.

You can use one to check cooked meat and fish, reheated food, bread, confectionery, sauces and chilled dishes. Choose a probe designed for the temperature range and whether you need a quick check or continuous monitoring.

Place the sensing area in the thickest part or thermal centre of the food, away from bone, fat pockets and the cooking vessel. Test several places when thickness varies.

Only if the manufacturer explicitly describes the probe and cable as oven-safe. Many handheld instant-read thermometers are intended for brief checks and should be removed after the reading.

Clean and disinfect the metal probe after each use and between different foods, following its instructions. Keep the display unit and connections out of water unless the manufacturer states they are waterproof.