Food Applications

• Is it ok to leave my thermometer in the oven?

  Most of the time it is not ok to leave a thermometer in the oven. Some thermometers are specifically designed for this purpose, however most TME thermometers have an operating range of about 50°C, meaning that they will not be able to operate when left in temperatures higher than this. This rules out leaving them in an oven. However, TME manufactures multiple probes that can be left in an oven. Typically, this would be a probe with a stainless steel cable, such as the TP09 Needle Probe, the TP12 T-Bar Heavy Duty Needle Probe, or the TA06 Black Body Probe, which can all operate in temperatures up to 400°C. Using probes like these instead of a standard probe with a plastic handle/cable, you can leave the probe in an oven whilst attached to your thermometer (which is placed nearby) without risking any damage to your thermometer.

• Where should I insert my needle probe when cooking beef/lamb/poultry/fish/bakery products

  The best place to insert a needle probe for meat is into the thickest part of the meat, being careful not to touch the bone or the roasting pan or dish that the meat is in. For poultry, if cooking whole birds, insert the probe into the thickest part of the thigh, again being careful not to touch the bone. For other food, it is generally best to insert the probe into the thickest part of the product.

• How can I measure the temperature of my cold store/fridge/freezer?

  The best way to measure the temperature of a cold store/fridge/freezer is to use an accurate, good quality probe with a long response time that you can leave in your appliance. A long response time means that your probe will fluctuate in temperature at a similar speed to a pack of meat, so that there isn’t a big change in temperature every time the door is opened. TME’s Food Simulator Probe, which is designed to have similar thermal characteristics as a pack of meat, can be attached to the inside of a cold store/fridge/freezer, with the thermometer only needing to be ‘plugged in’ when temperature checks are carried out. There are several low-cost dial thermometers that can be used to measure the temperature of cold stores/fridges/freezers, but these are not recommended for commercial appliances, as they are not sufficiently accurate or reliable to comply with HACCP regulations.

• How can I measure the temperature of solidly frozen food?

  The biggest problem that you will encounter when trying to measure the temperature of solidly frozen food is how to reach the core of the product whilst the food is still frozen. TME manufacturers more than one probe to help with this issue. Most popular is the TP01 Frozen Food/Corkscrew Probe, which is designed to be ‘screwed in’ to solidly frozen food, using its corkscrew design to allow for easy penetration of the product. We do not recommend using a surface or infra-red probe on solidly frozen food, as it will not give the core temperature of the product.

• How can I measure the temperature of food that is vacuum-packed for Sous Vide cooking?

  Sous Vide cooking is a growing phenomenon in catering and hospitality, but it can be difficult to measure the core temperature of vacuum-packed food. TME manufactures a temperature kit especially for Sous Vide cooking. The SVK1 includes a thermometer, a super-fine needle probe and self-sealing foam tape, which allows you to measure the temperature inside a vacuum-packed bag without breaking the seal of the bag, which can be disastrous for this kind of cooking. The needle probe in this kit is just 1.5mm in diameter.

• What T type thermocouple probes can I use with the CA2005?

  TME have developed a range of colour coded catering probes which are perfect for use with the CA2005. Our full range of T type thermocouple probes can be used with the CA2005.

• Is the CA2005 available with a wall mount holder?

  We can supply a choice of two hygienic stainless steel wall storage units easily installed by fixing to a wall using screws and the keyhole slots provided. The CAWALLMOUNT holder can accommodate 1 x thermometer and up to 6 colour coded probes and is manufactured with colour coded slots to help keep probes separate and to provide visual guidance on different food group colours. The MMWALLHOLD can accommodate 1 x thermometer and up to 2 standard TME probes.

• Are the CAP probes specifically for catering use?

  The CAP range of needle probes have been designed with the catering industry in mind but they can be used in most applications which requires the core temperature measurement of products.

• What is the colour coding for?

  TME have developed colour coded needle probes to help reduce the risk of bacterial cross-contamination between different food groups. Each probe handle is colour coded so it can be assigned to a particular food group: RED = Raw Meat, BLUE = Cooked Fish, YELLOW = Cooked Meat, GREEN = Washed Salad/Fruit, WHITE = Bakery and Dairy, BROWN = Vegetables.

• Are the CAP probes waterproof?

  The CAP probes have a fully waterproof construction and can even be cleaned and sterilized within a dishwasher or ware-washer.