We rarely realize how important and underestimated it is to professionally measure their temperature during heat treatment when preparing dishes. We usually rely on our own, unfortunately often unreliable senses. Often we use the sense of sight and smell to evaluate the dish. In this way, however, e.g. after the color scheme of roasted meat art, can we say something about its outer parts? But what happens inside? This is especially important for larger pieces of roasted meats. We can cut the meat during baking, but then, we still look at it rather than measure. Here, professional cooking thermometers come to our aid. Usually, these are specialized meters specifically designed to measure the temperature of food. They have a probe, i.e. a kind of thermally conductive skewer, which is crammed into roasted meat. Thanks to it, we know what temperature the dish has inside.
During heat treatment, the dishes must reach the right temperature for the interior:
- beef should reach min. 63° C;
- poultry and pork - min. 74° C for at least 2 minutes;
- regenerated dishes – min. 75° C;
- stored dishes – min. 63° C.
The temperature should be measured in the center of the dish - the probe must be in the thickest part of the meat - away from the bones. If the product has an irregular shape or the dish consists of several ingredients, then the temperature should be measured in several places.
Specification:
- Thermometer made of stainless steel.
- Clear dial with animal motifs.
- Accuracy confirmed by a certificate.
- Diameter of the dial approx. 5cm.
- Total length approx. 14cm.
- Indicates temperature from 0C to 120C.