Because undercooked meat and poultry can cause a number of problems when they are ingested, using a digital meat thermometer is important. Knowing how one works can help you obtain the most accurate reading.
How a Digital Thermometer Works
Unlike mercury-based thermometers or dial meat thermometers, digital ones work entirely different. When a piece of metal heats up, electricity passes through it differently. The hotter a piece of metal gets, the harder it is for electricity to flow through it.
Electric meat thermometers work by putting out a small current through its metal probe, measuring the ease of which the current is able to flow. Inside the thermometer, a microchip converts this resistance into a temperature measurement that you see on the digital face of the thermometer.
Because of their accuracy, digital thermometers do not typically need to be inserted as deeply into the meat you are working with as other thermometers do.
Benefits Over Other Types of Meat Thermometers
Digital meat thermometers, unlike others, are able to give you an almost immediate reading to know whether or not your meat is done. Typical meat thermometers need to stay inside the meat throughout the entire cooking process, and others can take slow and sometimes slightly inaccurate readings.