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.
|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|