Meat thermometers: Accurate measurement makes for safe roasting

A meat thermometer is usually available in the form of a measuring instrument for insertion. The long temperature probe is inserted into the meat, fish or any other food and is suitable for use in so-called semi-solid media. It is important that the probe gets deep enough into the food so that the actual core temperature can be measured. Using it is simple, because once the temperature probe has been inserted, all you have to do is read off the measured value. Using meat thermometers offers the following advantages:

  • Safe heating of the food to the required temperature
  • Easy readout of the measured values
  • Preparation of meals in compliance with HACCP regulations in the catering trade

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How do you want to measure? An overview of our thermometers and penetration thermometers

Penetration thermometers

For core temperature and penetration measurements in semi-solid and solid substances.

Infrared insertion thermometers

Infrared insertion thermometers
The all-rounder for surface and core temperature measurements. Ideal for incoming goods.

Thermometers with connectable probes

Penetration thermometers
When you do not just want to measure core temperatures, but also surface or air temperatures.

Penetration probes

Food probes
Large selection of different models – customized products are also possible.

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Food service

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Measuring instruments for frying and cooking: Safe preparation guaranteed

Germs can be surprisingly resistant. They sometimes resist even higher temperatures and salmonella, listeria etc. cause nausea, diarrhoea, fever and other complications shortly after the prepared food is consumed. It is therefore important not only to prepare the food hygienically, but also to heat it sufficiently. The example of viruses is a striking demonstration of how important it is to sufficiently heat the food. They are surrounded by a protective outer shell of proteins. These proteins are only destroyed at a temperature of at least 60 °C, which is able to kill the viruses. Other pathogens are even more resistant and require a much higher temperature to die. However, the surface temperature of roasted or baked food is often significantly higher than its core temperature. Even if the fat on the surface is sizzling, a piece of meat may even still be frozen on the inside. Use of a meat thermometer reliably ensures that food is heated sufficiently. Meat thermometers are therefore not only used for preparing slices and pieces of meat in the kitchen at home:

  • They are also used in large kitchens and canteens 
  • Meat thermometers are used when barbecuing
  • They can also measure liquids
  • They are also helpful in the preparation of dough
  • They are suitable for food on the barbecue

Given the many advantages of a meat thermometer, it ought to be a standard utensil in any kitchen. In a hotel, at home, on the barbecue or in a large kitchen with various facilities: Meat thermometers are suitable everywhere, thanks to their ease of use and robust construction.

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Meat thermometer

Thermometers for meat

English, well-done or medium as usual? We’re talking about the preparation of meat, steaks to be precise. Here, every connoisseur has his or her own preferences, which should be taken into consideration when roasting, on the barbecue or stove. But checking whether the inside of the steak is still bloody or whether it’s already well-done is not possible by cutting into a small bit of the meat. The roasting thermometer can help here too, and it reliably indicates the temperature reached inside. The temperatures at the respective penetration point are measured by inserting the instrument into the meat. It is important to choose the thickest spot in the middle, because this is the most significant indicator. So every cook can bring the perfect degree of doneness to the table.

Penetration thermometers for the kitchen

The name of the thermometer says it all, and really explains how this measuring instrument is used. Its tip, which contains a temperature probe, is inserted into the meat or food being measured. There, a sensor measures the temperatures and forwards the value to the display, where it can be read. It is important that this type of meat thermometer is inserted to a sufficient depth, and it should not display excessively large temperature differences in comparison to the surrounding medium.


Temperature measurement with a meat thermometer

Temperature measurement via a meat thermometer is usually carried out by inserting the temperature probe into the food. It can also be used to measure liquids, but the probe needs to be long enough for this. You need to pay attention to the following:

  • Bring the meat thermometer to at least room temperature
  • Select a sufficient penetration depth (10 to 15 times the probe's depth)
  • Carry out measurement at different points

Digital meat thermometers: Simple, modern measuring instruments

Digital or analog, this question hardly comes up any more. Modern meat thermometers work digitally and show the exact temperature value at a glance. These kinds of meat thermometers can also be combined with an infrared thermometer. This enables you to view simultaneous measurement of the core temperature of the meat or any other food as well as the temperatures on the surface of the medium. In the preparation of meat, there are sometimes huge differences here, as shown by the surface temperature measuring instrument. It is possible to acquire multiple values at the same time, providing you with a complete overview of the temperatures of the food. The advantage of the digital meat thermometer is that the measured value can be read straight away and is displayed as a number. No more peering closely at a temperature column, no more incorrect reading: Testo's digital meat thermometer belongs in every kitchen and is an indispensable aide for preparing safe food in both the private and commercial sectors.
Penetration thermometer