Meat thermometer sizes are around 6 x 1.5 x 1.5 inches, 6.5 x 1.4 x 1.4 inches to 7 x 1.5 x 1.5 inches. Other measurements exist of course. But they are generally around this size range too.
This device is used to determine the meat’s inner temperature. It can also be used to check the temperature of steaks, roasts and other food. The inner temperature determines how “well done” the meat is.
By using this device a cook can get the food done to the levels desired. Meat must always be cooked so food-borne ailments can be prevented. By using the various meat thermometer sizes, you can verify that it is cooked properly.
The device has a sharp pointed steel probe. The sharp end is inserted into the meat. The apparatus also has a digital display. The information displayed varies. With some thermometers it only indicates the temperature.
With others the “doneness” is indicated. That is, whether the meat is “well done”, “medium rare” and so on. The majority of these gadgets are made to check the meat as it is being cooked.
Some of them utilize a bimetallic strip that turns a needle. This determines the temperature which is then shown on the display. In almost all cases, you can leave the device inside the cooking apparatus as it is running.
The pop-up timer is often used for turkey. This device has a secured spring that pops up when the specified temperature is reached. These are available in a variety of meat thermometer sizes.
Other models have an electric sensor inside the probe. They are linked by a bendable heat-resistant cable on a display. The probe is placed in the steak. The cable emerges from the cooking device. The display is linked to it.
These gadgets can be configured to emit alarms when the right temperature is attained. The more advanced types are wireless. This means the display does not have to be near the oven to work. These are more practical than the others.
Keep in mind that roast, pork, steaks etc cook at different temperatures. Lamb and beef are usually cooked at 63 C (145 F) for rare.
Higher temperatures (170 F / 77 C) are needed for well done lamb and beef. For pork you need to cook it at 71 C / 160 F. Some slight changes may be required depending on the recipe you are following.