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Two types of thermometers are commonly used in beef cookery - the ovenproof meat thermometer and the instant-read thermometer.
- Ovenproof meat thermometer
This is the most convenient type for cooking oven roasts. It is inserted into the roast before it is placed in the oven and remains in the roast throughout the cooking process.
- Instant-read thermometer
This type is best for all other cuts of beef and can be used for oven roasts too. It registers the internal temperature in 10 to 15 seconds. It is not heat proof so it cannot be left in the beef during cooking.
- Instant-read thermometers are available in two styles: dial-type and digital.
The heat sensor in the dial-face instant-read thermometer is located about 1-1/2 inches up the stem from the tip. An indentation in the stem usually marks the spot. The heat sensor in the digital instant-read thermometer is located right at the tip.
Insert the thermometer far enough so that the heat sensor reaches the center or the thickest part of roasts or meatloaf. For steaks and ground beef patties, inset stem horizontally into center. Do not allow thermometer to touch bone, fat pockets, grill or pan.
Test your thermometer occasionally for accuracy. Place thermometer in a cup of crushed ice and water; it should register close to 32°F. Or, hold it in a small pan of boiling water; it should register 212°F at sea level.
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