Food network meat thermometer replacement probe
What is the temperature probe of a food thermometer
It includes a probe wire body, the first end of the probe wire body is installed in a hollow metal tube, and the second end is connected with a plug that is adapted to a food thermometer.
The first end of the hollow metal tube is set as a closed tapered tip, and the tapered tip is filled with a heat-conducting medium. A temperature sensor is arranged in the heat-conducting medium, and the main body of the probe wire
The first end is connected with the temperature sensor. The second end of the hollow metal tube is sealed and fixed with the main body of the probe wire. The technical solution of the utility model is simple and practical, improves the heat transfer speed of the temperature measuring probe, and realizes the food Quick temperature measurement to ensure real-time detection of food temperature
Food network meat thermometer replacement probeThe probe of the food thermometer is damaged or the accuracy is affected. It is very convenient to replace. You only need to buy a new probe. The current food thermometers are assembled separately, which is very convenient.
Food network meat thermometer batteryfood network meat thermometer battery At present, the commonly used batteries are 1.5V batteries, and the batteries of many food thermometers can be replaced.
Food network meat thermometer instructions
Most food thermometers are used in the same way,Insert it into the right spot: Make sure to insert the probe into meat, not hitting bone or gristle. The USDA has a guide to help you pick the right spot for each kind of food, and make sure you have the right temperature. For starters:
• To use a meat thermometer for chicken, pierce the thigh, avoiding the bone, to get the best reading.
• To use a meat thermometer for meats such as ribs, or a rack of lamb, check in the center portion, away from bones or gristle.
Get it to the right depth: Thermocouples only need to reach ¼-inch deep to get a reading, which is what makes them better for thin cuts of meat, like cutlets. Digital instant-read thermometers go in to about ½-inch deep. Dial thermometers go deep, two inches to 2½ inches, so they are better for thick cuts of meat and large roasts like ham, pork shoulder and turkey.
Don’t wait until the food hits temperature: Carryover heat is your kitchen assistant; take the food off the heat before it reaches the target internal temperature, about five to 10 degrees lower, then let it rest for at least 10 minutes. “This will allow the steak to very gently finish cooking and prevent all of its juices from running out and drying out the meat, For details, please refer to my other article-How to use a meat thermometer on a grill