What type of thermometer is best for measuring the temperature of thick foods such as roasts?

The best choice for measuring the temperature of thick foods, like roasts, is a probe or meat thermometer. This type of thermometer is specifically designed to penetrate thick cuts of meat and provide an accurate internal temperature reading. When cooking large or dense products, ensuring that the thermometer reaches the center of the food is crucial for food safety, as this helps confirm that any harmful bacteria have been killed through proper cooking.

Probe thermometers often have a longer stainless steel probe that can efficiently measure the temperature deep within thick foods. They may be used either as instant-read types or can remain in the food while it cooks in the oven. This flexibility is beneficial for monitoring the cooking process without needing to open the oven frequently.

Other types of thermometers, while they have their specific uses, are not as suited for thick items. Digital thermometers are versatile and easy to read but may not have the same probe length needed for larger cuts of meat. Infrared thermometers can measure surface temperatures and are excellent for quick checks of surface food temperatures, but they cannot measure internal temperatures, which are essential for thick foods to ensure safety. Candy thermometers are specifically designed for monitoring the temperature of sugar solutions and are not applicable for cooking meat.

In summary, the probe or