Hygiplas CF913 Easytemp Colour Coded Red Thermometer

Don't be fooled by its small size - this Easytemp thermometer from Hygiplas delivers big results whenever you need it. Perfect for busy chefs who are always on the move, the distinct red design is instantly identifiable for use with raw meat - helping to prevent cross contamination and minimise the spread of foodborne microbes. Its fold-away design also keeps the probe safe while being carried, ready to be called upon whenever you need a quick and accurate food temperature reading.

Switching between °C and °F is as simple as pushing a button, while an auto on/off function conserves power to save you money when it comes to buying battery replacements. The casing is already strong and robust, but comes with a handy removable wrist strap to ensure you won't drop or damage the thermometer either.

Easy to clean and holding a temperature response time of just 15 seconds, the thermometer guarantees a fast and cost-effective approach to food safety in the kitchen. Declaration of Conformity included in user manual, supplied with product and available online. The use of anti-bacterial probe wipes is recommended after each use, to help reduce the risk of cross contamination and maintain impeccable hygiene.

A food thermometer is a tool used to measure the internal temperature of food to ensure it has been cooked safely and to the desired level of doneness. Using a food thermometer is important for preventing foodborne illnesses and ensuring that food is safe to eat.

Here are the main types of food thermometers:

1. Instant-Read Thermometers

• These are the most common type for home kitchens.
• They provide a quick reading (usually within 10-20 seconds) and are typically used for checking the temperature of cooked meats, poultry, and other foods.
• They can be digital or dial-style (analog), but digital thermometers are often preferred for their accuracy and speed.

2. Probe Thermometers

• These consist of a probe that is inserted into the food, usually connected to a digital display or a separate unit.
• Some models can stay in the food while it cooks, providing continuous temperature readings.

3. Oven-Probe Thermometers

• These are designed for monitoring temperatures while food is cooking inside an oven. The probe stays in the food, and the wire connects to the digital display, which is placed outside the oven.
• These thermometers are great for slow cooking or when roasting large cuts of meat.

4. Thermocouples

• These are high-precision thermometers that measure temperature at multiple points. They provide very quick readings (within 2-3 seconds) and are often used in professional kitchens.

5. Candy/Deep-Fry Thermometers

• These are designed to measure higher temperatures (such as for deep frying or candy making). They typically have a metal probe and can withstand higher heat than regular food thermometers.

Key Temperature Guidelines for Safe Cooking:

The U.S. Department of Agriculture (USDA) provides the following safe minimum cooking temperatures to ensure food safety:

• Poultry (chicken, turkey, duck): 165°F (74°C)
• Ground meats (beef, pork, lamb): 160°F (71°C)
• Whole cuts of meat (steaks, chops, roasts): 145°F (63°C)
• Fish and Shellfish: 145°F (63°C)
• Egg dishes: 160°F (71°C)
• Leftovers and casseroles: 165°F (74°C)

Tips for Using a Food Thermometer:

• Insert the thermometer into the thickest part of the food, avoiding bones, fat, or gristle for an accurate reading.
• Clean the thermometer after each use to prevent cross-contamination.
• Always check the temperature at the end of cooking, not at the beginning.

Using a food thermometer ensures that your food is both safe and cooked to perfection, reducing the risks of undercooking or overcooking.