Test Run For Thermometers
To provide those answers, the Beef Information Centre partnered with Agriculture and Agri-Food Canada to evaluate 16 brands of thermometers and doneness indicators.
Based on the results, Mark Klassen, the Food Safety and Quality Manager at the Beef Information Centre, recommends using either a digital probe-type thermometer or fork thermometer that shows the actual temperature reading.
"The study raised concerns about forks that show a doneness level, but no temperature reading," commented Klassen. "The temperature range associated with each doneness level varied from one fork model to another and did not always match current Canadian Industry Standards."
When using a food thermometer, the temperature stem or fork tines must be inserted at least 4 cm (1 ½”) for an accurate reading. For thin meats, such as a pork chop, chicken leg or hamburger, you need to insert the thermometer sideways and check each piece.
“People tend to be sceptical when I demonstrate how to hold the meat with tongs to insert the thermometer,” adds Klassen. “But once they try it, they find it’s much easier than they thought."
