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Choosing a Kitchen Thermometer
| Types of Thermometers | Speed | Placement | Usage Considerations |
| Liquid-Filled | 1 to 2 minutes | At least 2 inches deep in the thickest part of the food | - Used in roasts, casseroles, and soups - Can be placed in a food while it is cooking - Cannot measure thin foods - Calibration cannot be adjusted - Possible breakage while in food - Heat conduction of metal shield can cause false high reading |
| Bimetal (oven-safe) |
1 to 2 minutes | 2 to 2 1/2 inches deep in the thickest part of the food | - Can be used in roasts casseroles, and soups - Can be placed in a food while it is cooking - Not appropriate for thin foods - Heat conduction of metal stem can cause false high reading |
| Bimetal (instant-read) | 15 to 20 seconds | 2 to 2 1/2 inches deep in the thickest part of the food | - Can be used in roasts, casseroles, and soups - Use to check the internal temperature of a food at the end of cooking time - Can be calibrated - Cannot measure thin foods unless inserted sideways - Cannot be used in an oven while food is cooking - Temperature is averaged along 2-3" of probe - Readily available in stores |
| Thermistor (digital) |
10 seconds | At least 1/2 inch deep in a food | - Gives faster reading - Can measure temperature in thin foods - Digital face easy to read - Cannot be used in an oven while food is cooking - Available in "kitchen" stores |
| Thermocouple (digital) | 5 seconds | 1/4 deep, or deeper as needed | - Fastest - Can quickly measure even the thinnest foods - Digital face easy to read - Can be calibrated - More costly, may be difficult for consumers to find in stores |
