A probe thermometer that gives a reading within a few seconds of being pushed into food, used to judge doneness by internal temperature instead of by time or appearance. Digital models with a thin tip read in two to five seconds and are the kitchen standard; dial versions are slower and less precise. Also called a meat thermometer, though it is as useful for bread, custard, caramel and oil.
Insert the tip into the thickest part of a roast or bird away from bone, which runs hotter. Poultry is done at 74 C (165 F); whole cuts of beef, lamb and pork can be pulled lower and rested. Unlike a leave-in probe, it is not left in the oven; the cook takes a reading and withdraws it. Check its accuracy in boiling water or iced water now and then.