Using a food thermometer is one of the easiest ways to make your cooking safer, tastier, and more professional. Whether you are a chef, home cook, restaurant owner, or baking enthusiast, learning how to use a cooking thermometer correctly can instantly improve your results.

In this guide, you’ll learn step-by-step how to use a cooking thermometer, common mistakes, ideal temperature ranges, and why every kitchen should have a reliable thermometer like Thermapen or DishTemp.

Why You Should Use a Cooking Thermometer

Most people guess whether food is cooked by its color or texture—but this is not accurate. Only a thermometer gives the true internal temperature.

Benefits:

• Prevents undercooked or overcooked food
• Improves food safety (avoids food poisoning)
• Helps maintain perfect taste
• Ensures consistent results
• Required in restaurants & cloud kitchens

Types of Cooking Thermometers

Before learning the steps, know which thermometer you have.

1. Instant-Read Thermometer (Thermapen)

• Fastest
• Most accurate
• Used by chefs, restaurants, hotels

2. Probe Thermometers

• Stay in the food during cooking
• Good for oven, BBQ, roasting

3. Infrared Thermometers

• For surface temperature
• Not for internal food temp

How to Use a Cooking Thermometer Properly (Step-by-Step)

Step 1: Turn On the Thermometer

Most digital thermometers have a simple ON/OFF button or auto-on when unfolded (like Thermapen).

Step 2: Insert the Probe into the Thickest Part

This is the MOST important step.

• Insert the probe in the thickest part of the food.
• Avoid touching bones or metal pans—they give false readings.
• For liquids (soup, oil, gravy): insert in the middle and stir gently.

Step 3: Wait for the Temperature to Stabilize

Instant-read thermometers like Thermapen give results within 2–3 seconds.
Normal thermometers may take 8–15 seconds.

Do not remove it too fast.

Step 4: Read the Display

This is your actual internal temperature.

If the temperature is below the safe range, keep cooking.

Step 5: Clean the Probe After Every Use

Use:

• Warm water + mild soap
• Sanitizing wipes (for restaurants)

This prevents cross-contamination.

Common Mistakes to Avoid

• Checking temperature only once
• Touching bone or pan with probe
• Using an infrared thermometer for meat inside
• Not cleaning the probe
• Guessing doneness by color or smell

Avoiding these mistakes improves your accuracy.

How to Clean & Store Your Thermometer

To increase lifespan:

• Wipe probe with alcohol swab
• Avoid submerging digital units
• Store in a dry place
• Do not bend the probe

If using a Thermapen or DishTemp, follow manufacturer guidelines.

Why Thermapen is the Best Choice

If you want:

• Fastest reading
• Highest accuracy
• Long lifespan
• Waterproof design

Then Thermapen is the top choice for chefs & food businesses.
Perfect for:

• Restaurants
• Hotels
• Cloud kitchens
• Home cooking
• Baking