Kitchen Thermometers, Scales and Timers

Which thermometer reaches the part you care about

A stem or instant-read thermometer reads the temperature at its tip (dial models sense along roughly the last two inches of the stem), so the stem must be long enough to reach the centre of a roast or thick cut; a 4 inch stem is a common length. Probe models with a cable stay in the oven and sound an alarm. Infrared thermometers read only the surface, so they suit grills, pans and pizza stones, not the inside of meat. Check that the stated range covers your use, from freezer checks to hot oil.

Reading capacity and increment on a scale

A scale's measuring range is the heaviest load it handles, and the increment is the smallest step it displays. Listings pair them, as in 44 lb by 0.4 oz for a baby scale; coarse steps suit body weight but not flour. Baking works well with a range around 11 lb and fine steps in grams. Look for a tare button, switching between grams, ounces and pounds, and replaceable batteries. Timers differ in whether they count up, count down and show hours, minutes and seconds.

Questions about Kitchen Thermometers, Scales and Timers

Can an infrared thermometer check whether meat is cooked?

No. It reads only the surface, which is usually hotter or cooler than the middle. Use an instant-read or probe thermometer pushed into the thickest part of the meat, away from bone, and keep the infrared type for griddles, pans and ovens.

What is the difference between accuracy and resolution?

Resolution is the smallest step a display shows, such as 0.1 degrees or 1 gram. Accuracy is how close the reading is to the true value, often written as a plus-or-minus figure. A fine display does not guarantee a correct reading, so look for a stated accuracy.

What scale capacity do I need for baking?

Most home baking stays under about 5 kg (11 lb), so a scale with that capacity and a 1 gram step covers bread, cakes and coffee. Choose a finer step, such as 0.1 gram, only for tiny quantities like spices or yeast.