23
Your Thermapen - A Guide to Better Food
Q Why do I get different readings when I measure my
food in different places?
A Because the temperature of the food can be different in
different places at the same time (see page 12).
Q Why did my steak come out medium/well done when
my Thermapen reading suggested medium?
A Because meat will continue to cook after you take it off
the heat. You should allow for this rise (see pages 11 to 13).
Q Why is my chicken still bloody when my Thermapen
says its done?
A Because the bone marrow in chicken bones can release
blood while cooking. It is safely done.
Q Why does my new Thermapen read 3 to 5 °C different
than my old thermometer when measuring food?
A Because your old thermometer will not have been as
accurate as your new Thermapen (see page 16).
Q Why does my Thermapen show a reading higher than
0 °C (32 °F) when I put it in ice water?
A Because the temperature is higher than the ice point
unless you take the time to create a proper ice bath
(see page 17).
Q Why does my Thermapen take up to 6 seconds to get
to 0.0 °C in a proper ice bath?
A The Thermapen will get to within 0.5 °C (1 °F) within 3
seconds or less but may take 2 or 3 seconds longer for
the last few tenths of a degree to settle (see page 17).
Q Whydoesn'tmyThermapenseemtosettleonanal
temperature in food? It keeps changing.
A Because the temperature of food keeps changing while
it is cooking and your Thermapen is accurate enough to
see it (see page 7).
Q Am I supposed to clean my Thermapen? How and how
often?
A You should wipe the probe clean any time it comes in
contact with raw meat and you should clean the whole
Thermapen after each use (see page 19).
FAQ'S
ETI_SuperFast Thermapen_Guidebook_2020.indd 23 22/01/2020 12:44:00
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