Which thermometer is best suited for checking internal temperatures of thick food items?

The penetration probe thermometer is specifically designed for measuring the internal temperatures of thick food items. This type of thermometer features a long, pointed probe that can easily be inserted into foods such as roasts, casseroles, or various types of meats. When checking the temperature, it is crucial to ensure the probe reaches the center of the food, where the temperature is most critical for food safety.

Using a penetration probe helps to obtain an accurate reading in thicker items, ensuring they have reached the safe cooking temperature necessary to kill harmful pathogens. This method is essential for maintaining food safety standards, as undercooked food can lead to foodborne illnesses.

In contrast, a surface probe thermometer is designed to measure surface temperatures, making it less effective for thicker foods. A candy thermometer is typically used for monitoring sugar solutions during candy making and may not provide accurate readings for meats. An infrared thermometer measures surface temperatures from a distance and cannot penetrate food, making it unsuitable for checking internal temperatures.