Meat thermometers
Our reviews and buying advice will help you choose the right meat thermometer.
Our reviews and buying advice will help you choose the right meat thermometer.
Don’t get sick by eating undercooked meat.
Digital models are battery operated. They give you a quick reading, so are useful for checking different places in the meat. However, most aren’t oven-proof, so can’t be left in the meat during cooking. Digital thermometers tend to be more accurate than analogue.
Analogue (dial) models are usually oven-proof – the temperature indicator slowly rises as the inside of the food heats up.
From cooking the mother-in-law’s steak to a perfect medium-rare, to making sure the sausies aren’t burnt, manning the barbie is no easy feat. But you also don’t want to help contribute to New Zealand’s campylobacter statistics.
Some meats, such as steak and chops, are safe to eat rare. The bugs are usually restricted to the outside and searing destroys them.
Processed meats like minced meat and sausages should be cooked over 75℃.
For pork and poultry the juices should run clear. Bone-in chicken should reach 82℃, all other chicken more than 75℃.
We've tested 9 meat thermometers.
Find the right one for you.
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