1. Correct placement of the pin in the meat
Make sure you insert the probe, pin or probe of the digital meat thermometer exactly into the middle of the meat. Pay attention also that you do not place the pin too close to a piece of bone or fat. This would measure the core temperature less accurately on your core thermometer. With steak or bavette, you prefer to place it horizontally and in a whole chicken, you fix the probe vertically. Press the probe until you reach the core of the meat. Only then do you know whether the meat is cooking evenly.
2. Know the desired core temperature of the meat
The core temperature of a piece of meat is different from the ambient temperature in the barbecue. The ambient temperature or grill temperature can quickly rise to 200 or 300 degrees Celsius. It differs per dish and method of preparation, which is the correct core temperature for the correct doneness. This is a lot lower than the ambient temperature. With a rosé-baked piece of meat, for example, the core temperature is around 50 degrees Celsius and a baked piece of meat is quickly 65 degrees Celsius inside.
3. Buy a bbq thermometer wirelessly or with a long jumper
The best core temperature is measured when the ambient temperature in the barbecue is stable. This means that as little hot air as possible must escape from the barbecue. You do this by not or hardly opening the lid. Buy a meat thermometer with a long jumper or a wireless bbq thermometer that you control via Bluetooth or WiFi. Then you read the temperature without disturbing the meat and the temperature in the barbecue.
If you think about purchasing a meat thermometer, ask yourself the following questions
– Do I need a large range of degrees? Will I also use it for ice cream or cakes?
– Do I need a certain type of handle? Do I work with gloves or not?
– Am I going to carry it with me, e.g., on the campsite or do I only use it at home?
– Do I want a timer? There are thermometers to get with a built-in clock alarm clock.
– Can I go with a cheap thermometer? Do I use it?
4. Convenient extra functions on your meat thermometer
Meat thermometers are available in all shapes and sizes. So you have the simple variants that only measure the core temperature, but also very extensive core thermometers with useful extra functions. Think of a timer function that triggers an alarm when the desired temperature is reached. Also handy is a core thermometer that also measures the ambient temperature. You know exactly what happens in your barbecue regarding temperature and the meat. A very extensive variant is the new bbq thermometer from Weber, the grill 2. This bbq core thermometer you control with an app on your iPhone.
Will my flesh dry out by puncturing with the thermometer?
That is a myth. Unless you repeat this new toy repeatedly on your steak. You normally use a meat thermometer only for large pieces of meat. Your meat consists of 75% percent moisture. The few drops you lose by puncturing a hole does not matter.
Ten tips for care
If you follow the care tips for roasting thermometers, this kitchen helper will remain for many years. The notes refer to the cleaning of the thermometer and avoidable errors. To protect the devices, you should always follow the instructions of the manufacturers, which are listed in the instructions.
- For the cleaning of grill and roast thermometers usually, damp cloth and some dishwashing liquid are sufficient. This gently wipes the thorn to remove any residue from the meat and other food.
Many roast thermometers from the 2018 test say they can be cleaned in the dishwasher. However, one should rather do without, because as soon as moisture penetrates the housing, the temperature measurement can be impaired. Even the simple analog thermometers can fog up on the display panel, so it is better to use the water sparingly and to clean the equipment manually.
For analog roasting thermometers, the maximum temperature is specified, which must not be exceeded under any circumstances. Otherwise, these devices may explode. It should be noted that the display of the stove refers to the interior and not to the temperature directly at the top and bottom heat. So you should be careful so that the thermometer does not come into direct contact with the heat fields.
After use, the thorn of the roasting thermometer should be carefully cleaned so that no residues of meat stick to it. Otherwise, germs may form, which are transferred to the food at the next use.
In general, the stainless steel spikes of the kitchen thermometers are made of stainless and food-grade stainless steel. So, once thoroughly cleaned, such a thermometer can be used to measure the temperature of baby porridge or glaze.
When cleaning roasting thermometers do not use metallic objects, devices with sharp edges or hard brushes. This would scratch the surfaces.
For cleaning the outside surfaces, also on display, you should moisten the cleaning cloth only slightly. After that, the thermometer should be dried well, because too much moisture can damage it.
When storing, you should also make sure that the roasting thermometer is protected from moisture. This kitchen helper needs a dry, safe place. If moisture accumulates in the probe, the device will no longer function properly.
The electronics of the roasting thermometer must under no circumstances get wet, so you must not keep the device completely under the tap.
When cleaning the thermometer, you should refrain from aggressive solvents and abrasives. These cleaners can destroy the plastic parts and are also harmful to health. Therefore, they are not suitable for cleaning kitchen utensils that come into contact with food.