Q Will (atmospheric) pressure affect temperature reading of Boiling Water?
A The boiling point of water is directly dependent on (atmospheric) pressure. It is a physical related property. Water boils at 100°C ONLY if it is pure (de-mineralized) and under atmospheric pressure of or 1013.25 hPa.
So at high altitudes or bad weather-low pressure, you may think that the instrument reads the wrong temperature.
For example, Low air pressure at 990 hPa water will boil at 99.3 °C and at higher air pressure 1040 hPa water boils at 100.7 °C.
Q Why do I get different readings when I measure my food in different places?
A Because the temperature of the food can be different in different places at the same time (see page 12 of the Thermapen Guidebook).
Q Why did my steak come out medium/well done when my Thermapen reading suggested medium?
A Because meat will continue to cook after you take it off the heat. You should allow for this rise (see pages 11 to 13 of the Thermapen Guidebook).
Q Why is my chicken still bloody when my Thermapen says its done?
A Because the bone marrow in chicken bones can release blood while cooking. It is safely done.
Q Why does my new Thermapen read 3 to 5 °C different than my old thermometer when measuring food?
A Because your old thermometer will not have been as accurate as your new Thermapen (see page 16 of the Thermapen Guidebook).
Q Why does my Thermapen show a reading higher than 0 °C (32 °F) when I put it in ice water?
A Because the temperature is higher than the ice point unless you take the time to create a proper ice bath (see page 17 of the Thermapen Guidebook).
Q Why does my Thermapen take up to 6 seconds to get to 0.0 °C in a proper ice bath?
A The Thermapen will get to within 0.5 °C (1 °F) within 3 seconds or less but may take 2 or 3 seconds longer for the last few tenths of a degree to settle (see page 17 of the Thermapen Guidebook).
Q Why doesn't my Thermapen seem to settle on a final temperature in food? It keeps changing.
A Because the temperature of food keeps changing while it is cooking and your Thermapen is accurate enough to see it (see page 7 of the Thermapen Guidebook).
Q Am I supposed to clean my Thermapen? How and how often?
A You should wipe the probe clean any time it comes in contact with raw meat and you should clean the whole Thermapen after each use (see page 19 of the Thermapen Guidebook).
Q Will my Thermapen / Thermometer work with an Induction Cooker?
A Most of our digital thermometers will be affected by the emf (electro-magnetic field) generated by the hob and there have been various studies as to the inherent dangers to humans in close vicinity to the active surfaces.
Manufacturers recommend that metal spoons are not to be used, we are concerned that any metal in the design of a probe will be affected, and therefore produce errors. At this time, we would recommend recording results by heating pans, removing them from the influence of the hob and quickly taking a test measurement. We appreciated that rapid cooling will reduce temperature results.
It’s no surprise that we love the Thermapen®... we invented it. But why should you buy one? What makes it the 'must have' cooking accessory at the top of many great cooks wish lists? Most recipes call for precise temperatures as crucial cooking indicators. Whether you’re checking the doneness of a roast or making homemade cakes, the Thermapen is an indispensable kitchen tool. Here are ten reasons why:
1. IT TAKES THE GUESSWORK OUT OF COOKING: With a Thermapen thermometer, you can be sure about the timing of every step and the doneness of every piece of meat you cook. A key part of the Thermapen's popularity is its simplicity and ease of use. No buttons to press, no switches to use. Just unfold, probe and read the temperature accurately and FAST!
2. YOU’LL LOVE LEARNING HOW TO USE IT: A thermometer should help you, not hinder you. How do you take the temperature of a burger without it falling apart? Where exactly should you stick the probe in roasted poultry for the most accurate reading? How best should you poke a loaf of bread with a thermometer without marring the crust? Our handy Thermapen Temperature Guide explains best practices on how to take the temperature of meat, poultry, and bread to know when food is cooked.
3. YOU CAN CALIBRATE IT CORRECTLY: No thermometer, however fast it may be is no good if it isn’t calibrated correctly. You can be sure your Thermapen is accurate with this handy calibration tip from our ETI Learning Centre.
4. TESTING LOBSTERS: The simplest way to cook a lobster is by boiling in a pan - 12-15 minutes for 0.5kg lobster to 20-25 minutes for a 1-1.5 kg lobster. You can bee sure it's properly cooked by testing the thickest part of the tail. Insert your Thermapen into the tail and when the meat reads 80°C, it’s done.
5. BAKING CHEESECAKE: The worst thing you can do to a cheesecake is under- or over-bake it. To be sure yours stays in the sweet spot, use a Thermapen to check the cake after 90 minutes. Cook until the centre of the cheesecake hits 65.5°C—by then it should be perfectly baked, with a nut-brown surface and a soft and creamy centre.
6. KNOWING IF PORK IS SAFE TO EAT: The most juicy, tender pork is slightly pink—cooked to a safe temperature but not grey, leathery, or overcooked. Use your Thermapen to find out when cooked pork is safe to eat. When the rested meat reads 63-65.5 degrees, you’re in the clear.
7. TEMPERING CHOCOLATE: Our tempering chocolate guide ensures chocolate sets properly, so that it’s smooth and shiny with a firm texture. A Thermapen thermometer makes this easy, guaranteeing perfect chocolate at the end.
8. ROASTING A TURKEY: Cooking your turkey with confidence - a tricky one? To tell if the bird is done, use a Thermapen inserted into the thickest part of the bird between the breast and thigh (without touching the bone), the temperature should read 74 °C. For more, see our Turkey Cooking Guide on this web site
9. MAKING SALTED CARAMELS: Satisfy your sweet tooth (and enjoy a little bit of salt) with these delicious salted caramels. And yes, you guessed it: You’ll need a Thermapen to make them to ensure they look like they have come straight out of a chocolate shop.
10. STAYING SAFE: Reheat food without any doubt about whether it’s safe to eat or not. From casseroles to soups, meats to fish you don’t have to hazard a guess when you’ve got a Thermapen thermometer to help you avoid the bacterial 'danger zone'. Learn more by visiting the ETI Learning Centre on our main etiltd.co.uk website.
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