How do you check food temperatures? Insert the thermometer stem or probe into the thickest part of the food, wait 15 seconds or until the reading stabilizes, and then measure again in a different spot. Never use glass thermometers with food unless… they are enclosed in a shatterproof case.
Glass mercury thermometers are no longer recommended and can be dangerous. There are serious health risks if a glass mercury thermometer breaks. Mercury is toxic if inhaled or if the liquid comes in contact with the skin. There are two types of glass thermometers, one with mercury and one without mercury.
Insert the stem of a probe thermometer into the thickest part of the food, or the center of the food if the food is of uniform thickness. If the food is runny (e.g. stew or soup), stir it to ensure the heat has been evenly distributed before inserting the thermometer to get an accurate temperature reading.
Why use a food thermometer? Using a food thermometer is the only reliable way to ensure safety and determine the desired doneness of meat, poultry and egg products. For safety reasons, these foods must be cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be present in the food.
The bottom line. A broken mercury thermometer can be toxic if the fumes are inhaled. The risk of poisoning from touching or ingesting mercury from a broken thermometer is low if proper cleaning measures are taken.
The little silver ball in a mercury thermometer can be dangerous if the glass breaks and the mercury isn’t properly cleaned. The mercury evaporates and can contaminate the surrounding air and become toxic to humans and wildlife.
Can you use a meat thermometer for bread? Instant-read probe thermometers are best used to check the internal temperature of the bread. Some meat thermometers are inserted into the meat and remain there during the roasting process. This will not work when making bread.
Pointer ovenproof thermometers can stay in place while the food is cooking. Insert two to two and a half inches deep into the thickest part of the food. Temperature readings are ready in a minute or two. Use this type of thermometer for roasts, casseroles and soups.
Why are glass thermometers rarely used today? It contains mercury, a dangerous element. Danger of spills and leaks of mercury. … Then the thermometer can be turned until the mercury column can be seen in the glass rod.
As a result, a number of states have banned or restricted the sale of mercury thermometers, including California, Oregon, Rhode Island, Maine, Maryland, Indiana, Minnesota, and New Hampshire. Some local government entities across the country have also enacted bans, including Ann Arbor.
Slowly and gently press mercury onto a damp paper towel. Alternatively, you can roll the mercury beads onto the paper towel or into the bag using two pieces of cardboard paper. Place the paper towel in a ziplock bag and secure. Be sure to label the bag as directed by your local health or fire department.
Common uses of mercury thermometers in the home include clinical thermometers and oven, candy, and meat thermometers.
When swallowed, as from a broken thermometer, most of it passes through your body and very little is absorbed. If you touch it, a small amount may pass through your skin, but usually not enough to harm you.
Because the baseline accuracy for these devices is greater, the dynamic error generally does not cause a significant error contribution. A more important source of error for liquid-in-glass thermometers is immersion error. Dynamic error and immersion are very similar, and only Table 6 uses immersion error.