It is since I placed my digital instant thermometer in clear view close to my stove (chefs keep it permanently hanged in the pocket of their cook jacket) that I use it much more frequently. Sincerely I couldn’t do without it anymore. I first used it almost only to test meat doneness but with time, I realized that it is the best tool to check if a reheated dish is hot enough. It helps me to confirm with exact precision the cooking of candies, jellies as well as jams. If you still have a dial thermometer it will be handy to use the instant thermometer to check your temperature when cooking is finished as it is sometimes difficult to read the dial thermometer.
I like that the instant one is fast reading. Such a quality is handy to check liquid temperature of leavened dough. Now I use it also for fish, liver pâté and terrines and egg based desserts. And the bread! There is no need to check if it is done by taping it with a wooden spoon.
You can use either a dial or digital thermometer. The ideal thermometer can be read in Fahrenheit or Celsius degree. Following is a temperature guide that you can stick inside a cupboard door as a practical reminder.
| Foods | Fahrenheit | Celsius |
|---|---|---|
| Baguette and country bread | 210 °F | 99 °C |
| Bread | 200 °F | 93 °C |
| Cheesecakes | 155 °F | 68 °C |
| Duck - magret | 125 to 130 °F | 52 to 54 °C |
| Fish | 140 °F | 60 °C |
| Flan and pudding | 175 °F | 80 °C |
| Liver pâté and Terrines | 160 °F | 71 °C |
| Pork - medium | 145 °F | 63 °C |
| Pork - well done | 160 °F | 71 °C |
| Poultry - brown meat | 175 °F | 80 °C |
| Poultry - white meat (breast) | 165 °F | 74 °C |
| Red meat - medium | 140 °F | 60 °C |
| Red meat - medium rare | 130 °F | 54 °C |
| Red meat - rare | 125 °F | 52 °C |
| Red meat - well done | 165 °F | 74 °C |
| Reheating meals | 170 °F | 77 °C |
