Thermometers, oven temperature probes

[Thermo probe for baking control]

Thermo probe for baking control

The core temperature probe looks like this - one of the options



Metal needle with a pointed end, and a temperature dial with a temperature run on it from 20 * C to 200-300 * C

What does the temperature probe give?
The core temperature probe shows the actual heating temperature inside the dough piece when baking bread.
When the temperature inside the dough reaches 94-98 * C, it means that the dough is baked, the crumb is baked, the bread is ready - the bread mold can be removed from the oven.

The core temperature probe helps baking bread, guarantees 100% quality of baked bread, and the transformation of raw dough pieces into full-fledged bread.

The thermal probe allows you not to keep track of the baking time by the hour, but to focus only on reaching the temperature inside the bread at a temperature of 94-98 * C at which the crumb of bread is completely baked.

You can use the method of checking the readiness of baking with a knitting needle, but this method is deceptive, and does not always show the bread is completely baked, the crumb remains more moist, and sometimes damp.

How to use the core temperature probe?
The core temperature probe is inserted into the dough piece (in the form or on the hearth) at the stage when a good hard crust has already formed on it (after about 20-25 minutes from the beginning of baking).
Insert as shown in the photo above with a needle into the middle of the bread.
On the dial, you can track the desired temperature of 94-98 * C, as soon as this temperature is reached, we take out the mold with the finished bread from the oven onto the grate, take out the temperature probe from the bread.

Which core temperature probe should you buy?
Thermal probes are different and are used for different purposes - from determining the temperature of milk (35-40 * C), to determine the readiness of various dishes, such as boiled pork, ham, fish in the oven, and to determining the temperature of the crumb of bread (94-98 * C) and determination of the temperature of the crust of bread (130-150 * C).

The simplest and most practical temperature probe is shown in the photo above.
I suggest choosing temperature probes with a run-up temperature from 20 * C to 200-300 * C - this is the temperature that is used in everyday life, in the kitchen for different situations of its measurement.

Use the temperature probe, and you are guaranteed a good result when baking bread in a mold or on a hearth in the oven!

LONG MOMENT

Why is my 'instant' thermometer so slow to show the temperature of food?

There are two types of so-called instant thermometers: dial and digital type of reading the output data. But do they really give out temperature readings instantly? Don't even hope! It can take these supposed speed wizards 10 to 30 seconds to get to the top, which of course is the number you need to see. If you take it out of the food before it reaches its maximum value, you will not be able to know the exact temperature.

Of course, you want to get a read as soon as possible. You don’t want to stand with your hand in the oven until this “instant” (and in fact, very slow) thermometer decides to show the actual temperature inside your roast. But the sad truth is that no thermometer can show the temperature of the food until it itself - the thermometer, or at least its sensor - reaches the temperature of the food into which it was lowered. In fact, you could say that the only thing a thermometer can do is show you its own temperature.There is little you can do about the time it takes for a thermometer to reach product temperature, other than choosing a digital thermometer rather than a pointer thermometer, because, as I will explain below, digital thermometers are faster than pointer thermometers.

What you really can do is find out exactly where in the food you measure the temperature. The two types of "flash" thermometers differ significantly in this respect.

Pointer thermometers - temperature probe the temperature is measured with a bimetallic coil located in the rod: the coil is made up of two different metals connected together. As the two metals expand when heated at different rates, the heat turns the coil, which in turn turns the needle on the dial. Unfortunately, the coil of the temperature sensor is usually more than 2.5 cm long, so in reality you are measuring the average temperature in most of the product. But often you need to be able to measure the local temperature. For example, inside a roasted turkey, the temperature varies slightly from place to place, but to check the degree of doneness, you must know the specific temperature in the thickest part of the thigh of the bird.

Digital thermometeron the other hand, it measures the temperature at one specific point in the product. It contains a tiny semiconductor that is powered by batteries and whose electrical resistance changes with temperature (technically a thermistor). A computer chip converts resistance into electrical signals that drive a digital display. Since a tiny thermistor is located at the end of the sensor, the digital thermometer is especially good for observing a steak or grilled chop, for example when you need to know the temperature inside a food being cooked.

Another advantage of digital thermometers is that they quickly heat up to the temperature of the food being cooked - due to the small size of the thermometer. This is why they tend to give readings faster than needle-type thermometers.
HOW TO CALIBRATE A CULINARY THERMOMETER

Cooking thermometers should be calibrated (adjusted) at least once a week or whenever you drop it. Here's how it's done:

1. Fill a glass with crushed ice. Add cold water, mix thoroughly. Place the thermometer in there without touching the bottom or sides of the glass.

2. When the mercury stops moving (usually after thirty seconds), without removing the tip of the thermometer from the glass, tighten the adjusting nut so that the pointer is at the 0 * C mark.

The thermometer can also be calibrated with boiling water by pointing the pointer to the boiling point of water corresponding to your altitude.

A thermometer is needed well, at least up to 200 * no less!

Admin, why do you need a thermometer up to 200g? After all, the readiness of meat and bread is determined at a much lower temperature ... You just have an old and universal model that can show both the temperature inside the food being prepared and inside the oven, so it is up to 200g.
You will not bring meat or bread to 180-200g INSIDE the product, will you? This will already be an ember. Beef is ready at 70 gr. inside the product. The rest of the meat is still up to 100g, no more. Therefore, Teskomovsky specialized thermometers for meat up to 120 grams and for baking up to 100 grams are quite enough for the temperature range in my opinion. And they also have for the oven-up to 300g.

Admin, why do you need a thermometer up to 200g? After all, the readiness of meat and bread is determined at a much lower temperature ... You just have an old and universal model that can show both the temperature inside the food being prepared and inside the oven, so it is up to 200g.
You will not bring meat or bread to 180-200g INSIDE the product, will you? This will already be an ember. Beef is ready at 70 gr. inside the product. The rest of the meat is still up to 100g, no more.Therefore, Teskomovsky specialized thermometers for meat up to 120 grams and for baking up to 100 grams are quite enough for the temperature range in my opinion. And they also have for the oven, up to 300g.

But if you have to make sugar syrup, then it all depends on a varying degree of pace, which can be 110, 130, 140 *, then run and look again, and until you find it ... I prefer to have what I need right away, I have already passed ... In general, 200 * is a completely normal T * for cooking.
When I bought mine, I had no choice at all, and I didn’t know what it was, I looked at the probe on the label stuck into the meat and it was written in Nenashen, so we had to take it, then we'll figure it out. Already in the hotel, the text was translated, it turned out to be a very useful toy. Until now, I cook meat only with him, it has justified itself 100%.

I have a question for the owners of kitchen thermometers. How to use them? When to "take readings"? What's the point? I saw them "in person" and decide on the need for a thermometer for me personally.

[Admin, Anastasia]

Admin, Anastasia, owners of temperature probes, please respond! How, nevertheless, to use a kitchen thermometer? I searched everything, but the questions remained. If, for example, it shows the desired temperature of the product (specified in the instructions), does it mean that the dish is already ready, the meat is tender, not tough, with the usual degree of baking? Or just that dangerous microbes died? I saw a separate thermometer for meat up to 120 * and another kitchen thermometer - up to 100 *. Can you replace 120-degree 100-degree? Tell me please...

I am not Anastasia and of course, not an Admin, but I can answer

You need to stick the temperature probe into the bread and see the result. Finished bread - 95 degrees (acceptable in the range 94-96). Less - you need to bother

I didn't use it for meat in principle
On the website of the Goodman restaurant, I remember, there was a layout of the degree of roasting of meat (steak) by degrees - rare, medium, medium well, well done ...

Thermometer in the photo - for meat

There are different temperature probes. I have a vintage mechanical

I stick it cold in hot bread when baking it in the oven, 25-30 minutes after the start of baking. The arrow on the temperature probe immediately begins to show the current temperature in hot bread and you need to wait until the temperature reaches 95-97 * C (the arrow will show), then the bread is baked and you can remove it from the oven.

This method determines the readiness of meat and other products, you just need to know at what T * C this readiness is achieved for each type of meat and fish. There are temperature probes broken down into degrees and readiness of the type of meat at the same time - even more convenient.

It is better to buy a temperature probe with a large scale of degrees - up to 200 *, in case you need a high temperature, for example, when preparing sugar syrup.
I measure with a temperature probe T * C when heating milk for the house. cheese - 40 * C.

[Admin, Anastasia]

Admin, Anastasia, owners of temperature probes, please respond! How, nevertheless, to use a kitchen thermometer? I searched everything, but the questions remained. If, for example, it shows the desired temperature of the product (specified in the instructions), does it mean that the dish is already ready, the meat is tender, not tough, with the usual degree of baking? Or just that dangerous microbes died? I saw a separate thermometer for meat up to 120 * and another kitchen thermometer - up to 100 *. Can you replace 120-degree 100-degree? Tell me please...

Freken Bock, I have a thermometer up to 200 * C. The range of readiness t-ry is applied on it: chicken (75 *), beef, lamb (80 *), pork (85 *). Below this temperature, the product is not yet ready for use. And the hardness of meat can only be determined by a tooth or a fork.

GOODMAN recommends 4 levels of steak doneness:
Rare (fried outside, red inside, t 39 ° - 43 °)
Medium rare (steak with blood, red-pink inside, t 42 ° - 47 °)
Medium (medium-rare steak, pink inside, t 47 ° - 50 °) - the most popular doneness
Medium well (almost fried steak, light pink inside, t 55 ° - 57 °)
Well done - GOODMAN strongly discourages (t> 60 °)

I am now also a THERMOSHE owner. But I have it kind of strange: 1) the "head", or whatever it is called, in a plastic case, so you won't leave it in the oven for a long time, 2) it is not indicated who and where did it (so, China?), 3) claim to "feel" temperatures up to 300 degrees. I checked it by dropping it into a boiling kettle: exactly 100 degrees. when boiling - is it accurate? I baked a loaf yesterday and measured the temperature twice. The first time it was 86 degrees, although by the crust I would have determined that it was 100% ready. After another 10 minutes. my dipstick showed 96 degrees and the loaf was removed. My husband enthusiastically authorized the purchase of a temperature probe (he told me where it was sold) and now he carefully brews green tea in accordance with all the rules, measuring t to the nearest degree. I wonder where 300 degrees might be required?

Hairpin read your point 2 and remembered that I also want a bread thermometer, though in a passive mode, that is, I can't say that I can't live without it, but it would be useful to calmly bake bread in the oven and not worry.

The other day I saw a thermometer (Germany, definitely not China), the box is all in German, nothing is clear.

He himself is from -10 to 110 degrees C, the tip is somewhere around 12 cm (maybe 15), 3 mm in diameter. Metallic dial. In the instructions in English, I figured out that baked goods can be measured, bread for sure, nothing was said about meat. Is it worth $ 20 - is it expensive or a normal price?

Today I saw that there is an even more expensive thermometer - for meat - up to 120 degrees C, and the probe itself is already thicker, 5 mm

Who uses please tell me:

1 - can you leave it in the oven or do you need to take out the bread, stick in a thermometer, measure it, take it out and put it to bake?

2 - on the internet I came across phrases like: "To measure the temperature of bread, the thermometer must first be heated to a temperature of 57 ° C below the expected temperature of the bread" or "To measure the temperature of bread, the thermometer must first be heated to a temperature of 5-7 ° C below expected bread temperature "

Is this true or are they some other finicky thermometers?
Is it possible to measure with such a temperature probe?

3 - can a thermometer, which is simpler with a thin sting for bread - up to 110 degrees, be used for meat (suddenly I want to measure meat too)?

[Boo Boo]

Boo Boo
Thanks, I have half of the kitchen utensils thanks to such posts. Especially considering that Ikea and Metro are available to me.

julifera
Perfi has a thermometer up to 150 and a deep fat thermometer up to 300 degrees. This is me so to the heap. It's just that the readings of manometers and thermometers for heating engineering (heat points, boiler houses, etc.) are taken only from the second third. In the first and third, they have unacceptable deviations. That is, if my pressure in this pipeline is 5 atmospheres, then the pressure gauge cannot be taken at 6 atmospheres (we fall into the third third), but it must be taken at 10 atmospheres (then 5 falls into the second third). Who knows, maybe here too ... or maybe not ...

It's just that the readings of manometers and thermometers for heating engineering (heat points, boiler houses, etc.) are taken only from the second third. In the first and third, they have unacceptable deviations. That is, if I have a pressure in this pipeline of 5 atmospheres, then the pressure gauge cannot be taken at 6 atmospheres (we fall into the third third), but must be taken at 10 atmospheres (then 5 falls into the second third). Who knows, maybe here too ... or maybe not ...

Well, Hairpin, from the third time I drove what you mean, but I understood all the same
Something seems to me simpler here - the measured temperatures can be in different thirds.

Now I looked at the descriptions on Teskoma's website, in comparison with those in Perfi 150 and 300, these are certainly not enough, but people speak very well about meat:
And for meat said - "- measures the internal temperature of meat while cooking in the oven (60-120°)"
It turns out that the thermometer itself can withstand ambient temperatures and above 120 and is baked with meat.
And the one that is a simple culinary most likely cannot be baked with the product.

On the German meat thermometer, which I saw alive, the scale is not from 60, but from scratch, it seems, it turns out even better than Teskom's.
But it is embarrassing to stick a thick sting in bread ...

With a temperature probe, you can safely bake bread and bake meat in the oven. It is determined by it. T * C bread is ready. If on term. t * C 94-96 * C, the bread is ready inside. Baking and crumb condition 100% guaranteed

Also, meat, depending on the type of meat, when the T * C is reached the meat is ready.

The thermometer is specially designed for use in the oven

A little remark about my thirds (just in case). When Perfi gave a maximum temperature of 150 degrees, I automatically calculated the optimal range from 50 to 100 degrees (what is needed), but with a maximum of 110, the optimal range is 37-73 degrees (that is, for meat back and forth, and for bread - Not really). Therefore, my priority remained with Perfi.

And when she took the tender, the saleswoman said that they had taken out a bunch of tenders from some website. And I guess from what ...

[Beef - 69 ° CVeal - 77 ° СLamb - 81 ° CPork - 85 ° CBird - 90 ° C]

Useful data:

“Once the required core temperature is reached, all harmful bacteria will be destroyed.


Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C


Now you can take the meat out of the oven or leave it to bake, depending on your taste. "

[the length of the thermosensor part!]

I add on the topic of temperatures:

(everything is itching to me with these thermometers)

last night I came across the following - the preparation of pork loin, which was cut like a book into 4 parts, put the filling and folded back and tied it up.
And the temperature recommendation was 70 ° C, not 85 for pork.
If you give more than 70, then in the end the meat will turn out to be overdried and not very tasty. Probably layers of meat in this version have time to be shot from bacteria by 70.

I slowly figured out the thermometers and noticed such a thing - when choosing a thermometer, pay attention the length of the thermosensor part!
This is an essential point, because there are models that have 3/4 probe sensitivity, this means that it is inconvenient to drive the probe into small pieces of meat or into low baked goods by 3/4, and if you don't drive it there as expected, it will still try on additionally and the ambient temperature and give some empirical value that does not correspond to reality.
And if he even measures up to 120 and only takes the temperature of the oven, how will it end?

I also came across a rather interesting version of a thermometer that gives a signal when a given temperature is reached,
measures from -50 to +300, you can leave the probe to bake in the oven, but it is embarrassing whether the oven will close tightly with such a cord, the thermosensory part of it is 1.5 cm at the end, which pleases:

Such a temperature probe has an unpleasant feature - the wire itself is frayed when you insert it into the oven (clamps it with a door), which makes the temperature probe unusable. Although handsome, there are no words
It served me for a very short time.

The most practical temperature probe - with a long needle, lasts for years, I don't remember when I bought it, when there weren't any in Russia at all, I brought it from Holland many years ago, but it still works - for liquid, and for meat and ...

I also immediately thought how to close the oven / multicooker / airfryer, etc.

[Admin]

Admin, your thermometer has two (even three) undeniable advantages:

1 - as can be seen from the photo, it is not necessary to stick it deeply into the product in order to measure;
2 - it is up to 220, not up to 120;
3 - and there is a stand, which is also probably convenient if the one where you stick it is soft enough and it will support

Only there are no such nearby on sale, everyone has some kind of significant drawback, but I would have bought it for a long time and would not bathe.

And with digital, I still don't like fiddling with batteries, that is, your battery has run out and that's it, at one o'clock in the morning you don't want to run around looking for a new one if it's not in stock.
Plus, the wire is bullshit, nafig it is so necessary ...

I also immediately thought about how to close the oven / multicooker / airfryer, etc.

And why in a slow cooker?

But the cord is well inserted into the oven, but then it becomes flat from the round under the pressure of the door (it still closes tightly) and is frayed as a result.

[Admin]

Admin, your thermometer has two (even three) undeniable advantages:

1 - as can be seen from the photo, it is not necessary to stick it deeply into the product in order to measure;
2 - it is up to 220, not up to 120;
3 - and there is a stand, which is also probably convenient if the one where you stick it is soft enough and it will support

The length of the needle is sufficient to measure the middle of a loaf of bread, large piece of meat, chicken, ham-shaped.
This is not a stand, but a clothespin on the side of the pan, if we suppose I need to heat milk to 40 * C.
Although I agree, the stand helps when baking bread.

Also measure the temperature of the meat in a multicooker. And not only in meat ... And I'm afraid to clamp the cable ...

Girls, you understand the subject of thermometers so thoroughly that I, about to buy it, was completely confused. In our stores, the selection of kitchen gadgets is quite small. Perhaps Bergof and Tescoma. From what is,
Well, it's at least up to 120 degrees. And after reading julifera's post about "grab the oven temperature", I don't know if I need to buy one. And the length of the needle and the thermosensory part are not known.
I started baking bread in the oven. for this I want to use a thermometer. And sometimes we indulge in chicken, and meat ... And I would also like to use it for ham ...

Take with a needle, you can't go wrong. for a house 120 * s is enough. it is for high temp sugar syrup. needed.

[shuska]

Girls, you understand the subject of thermometers so thoroughly that I, about to buy it, was completely confused. In our stores, the selection of kitchen gadgets is quite small. Perhaps Bergof and Tescoma. From what is,
Well, it's at least up to 120 degrees. And after reading julifera's post about "grab the oven temperature", I don't know if I need to buy one. And the length of the needle and the thermosensory part are not known.

shuska, what is checked by more than one person take it boldly! Usually, the instructions for them always say how much (min or max) you need to shove in order to measure correctly, and if not, people have already checked this.

It's just that I don't have a Teskomovsky thermometer for sale, but a German one. WMF, which says to immerse 3/4, no less !! This:

And of course I don't want to confuse anyone once again, but it costs a lot to buy,
and then they cannot measure small items -
he has a 14 cm probe, so think about how to stick it by 10 cm - only diagonally and also watch so that the end of the form does not touch, God forbid, otherwise it may be more than 120 degrees.
There is no question with high products, it will measure normally.

Now I could not stand it and persuaded the saleswomen to conduct an experiment with this WMF thermometer
- they heated a little water in a kettle, poured it into a mug.
I measure with my finger - I say that there will be somewhere up to 60, more than 50 for sure.

We measure with this mega device:
- stuck in 1/2 - 50 degrees intending
- stuck in 3/4 - 59 degrees
Therefore, it is interesting when the temperature of the water around will be 200-250, what will it show in the 1/2 state?

Hence the conclusion - in the instructions to it everything is correctly said so that the correct measure should be (and I want to write "zafigachit", but not culturally) to place it inside 10 centimeters.

I also saw today a digital probe up to +300, (called RST 07841, made in Sweden and of course it is not suitable for the oven, but just interesting), it has a sting as much as 21 cm and a 2 cm sensitive tip, and the coolest thing is that in instructions said:

- to avoid breakage and incorrect readings, DO NOT immerse the probe more than 2 cm in the substance

We get the opposite problem - you can't stick it deeply, so how can they measure the temperature at a depth of 5 cm, in the middle of the loaf?

So that shuskaif more than one person is already using Teskomovsky thermometer and is satisfied with the taste of what is cooked with it, that means everything is in order with this thermometer!

ROME thank you very much for the caution against the flex cord probe!

Well, what are you girls winding up, well, we buy a cow straight !!!!

And on 1/2 and 3/4 and so on ...

Personally, I have no thoughts in my head about how much to "stick" it into the dough sorry
You don't buy it for pies, for this you don't need it.

For bread we take, is it really difficult to visually determine the middle of a loaf of bread or a loaf, and drive a needle into it? The crust will appear on the bread harder and stick it into the bread - what are the problems?

Likewise, in meat, stick it in raw, then in the oven. And you don't need to calculate 1 \ 2 and 3 \ 4 with a centimeter - everything will be fried as it should, baked.

We measure with this mega device:
- stuck in 1/2 - 50 degrees intentionally
- stuck in 3/4 - 59 degrees
Therefore, it is interesting when the temperature of the water around will be 200-250, what will it show in the 1/2 state?

Here's a problem! And it is so clear that a kettle or a saucepan with milk is heated from below, hence the pace. the bottom will be higher than in the upper layers of water.
I know this from milk, I just stand and stir with a spoon so that it warms up evenly until the rate reaches 40 * C over all layers of milk (I heat it for curdled milk).
It remains to invent a mathematical formula and confuse yourself even more

I am not puzzling myself with this problem, I have a temperature probe, and see what kind of bread baked with it - 100% guarantee and no problems

Honestly, girls spend so much time on this, but the temperature probe is in the store like that, so it is not needed.

Well, what are you girls winding up, well, we buy a cow straight !!!!
Yeah, a cow and nothing else

For bread we take, is it really difficult to visually determine the middle of a loaf of bread or a loaf, and drive a needle into it? Likewise, in meat, stick it in raw, then in the oven. And you don't need to calculate 1 \ 2 and 3 \ 4 with a centimeter - everything will be fried as it should, baked.

Plugging in is not a problem, but if you do not push it, then 120 can go off scale due to the temperature of the oven ...

And it is so clear that a kettle or a saucepan with milk is heated from below, hence the pace. the bottom will be higher than in the upper layers of water.
I know this from milk, I just stand and stir with a spoon so that it warms up evenly until the rate reaches 40 * C over all layers of milk (I heat it for curdled milk).
There was no such problem with layers of water at all - as it was heated in a teapot and poured into a mug, everything was neatly mixed in the end, then measured

Honestly, girls spend so much time on this, but the temperature probe is in the store like that, so it is not needed.
Nope, I really needed to sleep well without it, I want to develop and bake not only in HP, but even in a slightly buggy oven ...
And what about the time to spend - so this is the buzz before a good purchase.
This research does not bother me at all, but it gives me pleasure, because you learn so many interesting things

In short, I bought this WMF thermometer and I'm happy like an elephant, I already managed to use it

(I spat at the baking of small-sized products - they will probably be baked without any thermometers)
Thanks for the fruitful discussion, all the tips helped a lot!

[shows the pace. inside dough]

And my last advice

"Sticking in is not a problem, but if you don't stick it in, then 120 can go off scale due to the temperature of the oven ..."

The thermometer is metal and nothing will go off scale, I have been using mine for about 8 years, probably safe and sound.
The temperature for baking bread in the oven is no higher than 220-250 * C and below - this is quite enough, and then we keep this pace for only 10-15 minutes, the rest of the time we reduce it to 180-160 * C.
For example, I bake bread at 180 * C and below 165 * C, and it turns out well.

The height of the bread in the oven, not like in a bread maker, is not high - only up to 13-14 cm, which is enough to stick the probe 6-7 cm deep into the dough.

Temperature on the core temperature probe shows the pace. inside dough, and does not depend on the outside temp in the oven. For the bread to be ready, it should show on the thermometer scale 94-96 * C - that's it, you can take out the bread.
Your scale will not go off scale anywhere.
There should not be more than this rate of 96 * C inside the bread - you will follow this, otherwise you will get not brownish bread, a good lump of coal, a lot of good burning, and a lot of good smoke in the kitchen.

I recommend inserting the temperature probe into the dough in the following way:
After 20-30 minutes from the beginning of baking bread, a red hard crust forms on it, which keeps its shape well. At this time, insert the temperature probe into the crust, and it will sit well and tightly in the bread. And will be warm up gradually in bread and show the current rate inside the bread - you just have to track it to the desired indicator of bread readiness.

There are no more tips and comments, I hope all fears and doubts are dispelled.

Good luck!

[Anna1]

Anna1I sincerely accept congratulations

The same data on the meat thermometer is indicated directly on its dial both at Tescoma and in my WMF, and in text form I copied directly from Tescoma's website:
But it seems to me this is not a panacea, there was also my post next to it:

"came across the following - cooking pork loin, which was cut like a book into 4 parts, put the filling and folded back and tied it up.
And the temperature recommendation was 70 ° C, not 85 for pork.
If you give more than 70, then in the end the meat turns out to be overdried and not very tasty... Probably the layers of meat in this version have time to be shot from bacteria by 70. "

So I understand that at 70 it will be ready, if you poke it with a fork then the pink juice will not go, that it is juicier and tastier than if it was kept until 85 as indicated on the thermometer, but I can’t say anything about bacteria, not an expert.

In general, I have indigestion from kebabs, which even slightly overcook in the middle.

I also came across the fact that people eat raw, finely-finely-finely chopped meat, such as Tatar steak. I read it three times, I thought I missed the moment when it is fried or baked

It seems to me that if the meat is guaranteed to be tested for all sorts of bacteria, then it is not necessary to withstand it at these boundary temperatures and you can focus on your personal taste and the capabilities of the body

As far as I remember, you used a ham thermometer. And when to insert there? I don’t have a saucepan high enough for a ham maker to sit in, so I’ll have to put it on its side. How then to use a thermometer (core temperature probe)?

I insert the probe as soon as I put it in the pan, insert it into the "technological" hole at the top of the ham lid. If on the side, then there are also long grooves (for springs), you can insert.

I prefer to insert the dipstick right away so that as the ham heats up, I can see the heat inside the meat.

[Anastasia]

Today I saw in the store such a thermometer of the German company KUECHENPROFI



Something he did not impress me, in the photo the length of the rod is more beautiful than 6 centimeters. Price 400 rubles.

Anastasia, you wrote that you have a German company thermometer, not so by chance

Hello forum users! thanks to this wonderful forum, I realized that not all the wonderful devices that, as it turns out, are simply "vital" to me, I have, if I looked at hardware stores with interest, now I walk with my eyes wide open (unless that saliva does not drip) in search of new things that I found on the internet, today I first came across meat thermometers in Eurodom, please advise whether they are worth attention or look further, which is smaller - 350r like China (temp 100), which more - 840r like Europe (temp-ra 200), the second one looks like more serious, but isn't the price too much? or brand, quality and all that and you need to take not hesitate? Thanks in advance for the answers

Just in case, I will share my experience. I have an electronic thermometer, the range is from -50 to +300. But the range of brain work, in my opinion, is from 15 to + 28. That is, when I measured the temperature in the freezer, at first, foolishly, I stuck it all in, after three minutes I look ... +15. And then she clamped her brains into her fists, and put the probe itself into the food. That's when the temperature jumped. I jumped a couple of minutes before -15. Well, pies right in the oven are also not a city. I pull out the baking sheet.But we measure quickly, the cam is not hard !!!

I would like to clarify how to use the temperature probe correctly.
It sticks in my oven.
But that's not the point.
The required temperature is reached inside the product and should the cooking process be stopped right away or should you give some more time for cooking?
For example, bread: if you bake in the oven at what temperature?, How much should you put inside the loaf?
According to the instructions, the oven switches off when the set core temperature is reached.
When it is lowered, it turns on again.
This is all that is indicated in the instructions.
How to operate on this?

I am still a young baker, I have not tried to bake bread in the oven. It's interesting.
I bake pies, exhibit 200 (is that a lot?)

I apologize for the silly questions.
I read the topics gradually.
The head is still spinning.

I would like to clarify how to use the temperature probe correctly.
It sticks in my oven.
But that's not the point.
The required temperature is reached inside the product and should the cooking process be stopped right away or should you give some more time for cooking?
For example, bread: if you bake in the oven at what temperature?, How much should you put inside the loaf?
According to the instructions, the oven switches off when the set core temperature is reached.
When it is lowered, it turns on again.
This is all that is indicated in the instructions.
How to operate on this?

I am still a young baker, I have not tried to bake bread in the oven. It's interesting.
I bake pies, exhibit 200 (is that a lot?)

I apologize for the silly questions.
I read the topics gradually.
The head is still spinning.

If I understand correctly, then you are confusing the temperatures inside the oven with the temperature inside the cooked product - these are different things and they often do not coincide. Accordingly, for each product there is a temperature at which it needs to be cooked and a temperature inside the product. at which he is, accordingly, ready. For example, I bake a loaf in the oven, put 200 gr. C, hold for 15 minutes, reduce to 170 and bake until tender, that is, until the temperature inside the loaf is 95 grams. C. But if I measured the temperature inside the loaf at the beginning, it would be 60, maybe 50, and in the closet, 200. Catch it?

It seems to me that I'm catching.
I can set on the display the temperature inside the oven (let's say 200) and inside the product (95)
The oven will turn off at 95 degrees. inside the loaf.

Does that mean he's ready and needs to be taken out?
Why 95 and not 90 or 100 or 80?
Is this temperature the same for bread of all kinds and sizes?

The instructions give a table of internal temperatures for meat products (ranges from 45 to 90 degrees) There is nothing about bread.

It seems to me that I'm catching.
I can set on the display the temperature inside the oven (let's say 200) and inside the product (95)
The oven will turn off at 95 degrees. inside the loaf.

Does that mean he's ready and needs to be taken out?
Why 95 and not 90 or 100 or 80?
Is this temperature the same for bread of all kinds and sizes?

The instructions give a table of internal temperatures for meat products (ranges from 45 to 90 degrees) There is nothing about bread.

To answer you correctly, you need to know the instructions for your oven, at what temperature does it turn off? External? Product? What does disconnect mean? All ovens turn off for a while when the set temperature is reached and turn on again as soon as the temperature drops by 1-2 degrees from the set one. The recommended temperatures for cotton products can be found on the net, rummage through the forum, specifically for bread, posted by Admin herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3624.0... You understood correctly if the temperature inside the bakery product is 96-97 gr. -it is ready and needs to be taken out. (95 is for example)

and I have such a thermometer - a thermometer, though everything is in Swedish, about the scale of the explanation, what at what pace is considered ready, well, since I'm not in Swedish, no boom-boom))) But the temperature is measured regularly in meat-bread, I put it in the oven straight

"After all, it's true that a mechanical thermometer acts as a heat bridge and distorts the results!"


Well, that's what to wind up yourself and people, if you don't really know, except for your own conjectures?

I have a mechanical temperature probe with a round scale cap. Tested many times, including in parallel with the usual one. I even heat milk with it to 40 * C.
And with bread, meat and other pastries, there are no problems at all!

And the scale should be periodically wiped with cleaning agents, then the visibility will be good on it. Also checked!

I had chunks of chicken, and I stuck the probe into the fleshy leg .. by the way, I baked the kurnik too recently, I baked everything with the probe, it seemed like everything was ready, but inside there were a couple of pieces .. well, I got such pinkish ones, anticipating questions, I’ll say right away - I’m not lying, I checked
yes, I also stuffed a whole chicken under the skin, so I didn’t know where to attach the probe (he showed it at random), as a result, she was reinsured, overexposed

People!
How can you check the accuracy of a meat thermometer?
I have Teskomovsky.

Take a water thermometer or a regular thermometer and check your temp. water, milk by heating them in one bowl to 40 * C - the result should be the same.
If the water shows 40 * C, then the meat will warm up to 60-70 * C correctly.

You can't bake it in the oven, so I can't imagine what 300 C. is needed for.
As written here, you can get a baked display.
I check the readiness, like a splinter: I put out the tray and stick it in,
and he shows the temperature.
I like it very much anyway

I also think that heat resistant is more convenient

But I check the temperature inside then
when the bread looks ready in appearance.
This will not affect the quality of the bread,
because I bake at a low temperature,
but 85 or 95 C inside - this is important to know.
That is, you only have to do it 1-2 times.

He copes with this task.

It can also work in the "timer" mode, but I don't use that.
And some other additional functions when working in the "thermometer" mode,
but I didn't use them either.

Girls, help! I read the whole Temka, and then bought myself a Teskomovsky thermometer for 120 degrees. and everything was clear until I began to read the instructions for him. Explain, pliz, what the tyrant meant by these phrases unattainable for my mind:
"allows you to measure the temperature to destroy all harmful microbes" ... how's that? what have microbes to do with the degree of fried meat?
"when it reaches ... the temperature, all bacteria will be destroyed ... now you can remove the meat from the oven or leave it to bake ..." but how do you understand this? What kind of meat will I take out - just disinfected or ready-made?
and if ready, to what extent?
they completely confused me with their microbes
and stick it into raw meat, send it into the oven and wait for the death of microbes?

The relationship between microbes and temperature has been written for those who like to consume meat with blood, you know, there is such a degree of roast on the verge of readiness and dampness of meat. That is why it is said that at so many degrees the meat will already be ready and disinfected. But then, therefore, it is written, you can take it out, or you can, now focusing on your taste, leave it to bake. A thermometer is stuck into raw meat in the thickest part of the piece, without touching the bones.

[Anastasia]

Anastasia , Thank you! at least with microbes it became clear and I finally understood where I was braking!
the instructions say:
Once the required core temperature is reached, all harmful bacteria will be destroyed.
Beef - 69 ° C
Veal - 77 ° С
Lamb - 81 ° C
Pork - 85 ° C
Bird - 90 ° C
at this moment, the microbes of the beads, but! beef at 69 is still raw, and chicken at 90 is already fried. and since I want to use this thermometer not to kill microbes (more precisely, it is as a side function), but to determine the readiness of meat, what temperatures should I focus on, that it was well-done, but not dry? and a pig, and a chicken, and other species.

I want to tell you one joke, it was even more of a shock than a joke!

I recently bought a Teskom thermometer for the oven, and it turned out that my beloved oven was grinding 175 C right up to 220 degrees !!!
And at 190 the thermometer showed 240 C!
Of course, nothing, I have adapted for a long time, but I just did not expect this from Wirpool ...

Well this is at what real temperature I baked Ciabatta when the oven was at 240 ...
I almost burned myself, well, apart from the fact that I took out 2 crackers in the end, it probably got hot there up to 280 ...
And I still think that I don't like ciabatta, but it turns out I bake it incorrectly, or rather, not me, but my stove

brazenly lying, the temperature of boiling water in a saucepan is 95-96 degrees

Can I have a couple of clarifications?
1. Is the water hard or filtered / spring water?
2. Is your city at an altitude of how many meters above sea level?
3. What floor do you live on?

It's just that our naive belief that water boils at 100 degrees is a good memory of the natural history lessons in elementary school. Boiling water at 100 degrees is as simplistic as freezing at zero. In fact, altitude, stiffness and atmospheric pressure also affect. Water can boil even at 80 degrees - in the mountains, and maybe even at -4 degrees it does not freeze.
I'm not in defense of a particular thermometer - I don't have one, I can't check. You just need to check the measuring device with another device, not boiling water.