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Of all the food thermometers available,
thermocouples are able to read and display the final temperature the
quickest between 2 to 5 seconds. The temperature results will be
displayed on a digital panel. A thermocouple thermometers measures
temperature at the junction of two fine wires found at the tip of the
probe. Thermocouples used in scientific laboratories have very thin
probes, similar to hypodermic needles, while others may have a thickness
of 1/16 inch.
Since thermocouple thermometers are able to
respond so quickly, the temperature can be check faster in
different locations to ensure that the food is thoroughly cooked. This
is very useful for cooking large foods, such as turkeys or roasts, which
required temperatures to be read in more than one places. The thin probe
of the thermocouple also enables it to accurately read the temperature
of thinner foods like hamburger patties, pork chops and chicken breasts.
Thermocouples thermometers are not designed
to be remained in the food during cooking. They should be used during
the end of the cooking time to get the final temperatures. Always check
the temperature before the food is expected to finish cooking to prevent
any overcooking.
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