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This type of thermometer is designed to
remain in the food while cooking in an oven. Usually used for large food
items like turkey or roast. And because it is designed to remain in the
food while cooking, it will be able to shows the temperature very
conveniently as the food is being cooked. The only disadvantage with
this type of thermometer is that it will take a longer time to register
the correct temperature if they are not left in the food while cooking.
The temperature sensing coil on the stem is
2 to 2.5 inches long and the stem is relatively thick. As such it is
more appropriate to measure the temperature of food thicker than 3
inches like roast or turkey. To get a more accurate temperature using
this thermometers, it is advisable to have the readings made from a few
spots. Reason is because heat conducts along the stem's metal surface
faster than through the food especially area a short distance to the
side.
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