COOKCHECK® - Instant Cooking Temperature Sensors
Cooking foods to a temperature that will kill any harmful bacteria is important to prevent illness. This particularly applies to cooking meat and when reheating precooked meals.
These unique food grade polycarbonate Cookcheck® cook sensors allow you to check that food is properly cooked to temperatures that kill harmful bacteria. Use with all conventional cooking methods, microwaves and barbeques.
Simply insert the special sensor tip into the cooking food and a vivid colour change will show when the food is "cooked" and safe to eat. For Poultry, Steaks, Burgers, Sausages, Lamb, Pork and Fish. Ideal for BBQ's.
Download Cookcheck® Instant Cooking Temperature Sensors pdf
How it works
Simple to Use
Insert sensor tip into the centre of the thickest section of the cooking meat or fish. Wait 5 to 10 seconds. Remove the sensor and check the tip for colour change. Food is properly cooked when the dot turns from black to red. If the dot remains black continue cooking and repeat test until the dot turns red. Wash the sensor thoroughly before each use.
Cookcheck® sensors can be used with any method of cooking – grilling, baking, boiling, frying, barbecuing and microwaving. Using Cookcheck® sensors avoids potential over or undercooking, particularly with BBQ cooking and the associated health risks in this method of cooking. The sensors can be used on whole pieces, cuts, sausages and pies. The Beef Sensor shows when steak is rare, medium or well done.
The special foodsafe thermochromic coating bonded to the tip reacts to the cooking temperature of the food surrounding it. The colour change stops when removed from the source of the heat.
The Colour Changing Tip:
All sensors with the exception of the Beef Sensor have a binary colour changing tip:
- Black before use and when still under cooked
- Red when it reaches the cooked temperature.
The Beef Sensor has a three part tip to enable steaks to be cooked perfectly to exact requirements:
Uncooked, Rare, Medium, Well Done
Cooking Temperatures
The table below displays suggestive cooking temperatures to be reached within the food being cooked.
Please follow all normal safety guidelines and individual manufacturers cooking instructions.| Poultry | Internal Temperature |
|---|---|
| Chicken & whole pieces | 82°C |
| Duck | 82°C |
| Turkey (unstuffed) | 82°C |
| Whole | 82°C |
| Breast | 77°C |
| Dark meat | 82°C |
| Stuffing (cooked separately) | 63°C |
| Ground Products | |
| Burgers | 71°C |
| Beef, veal, lamb, pork | 71°C |
| Chicken, Turkey | 63°C |
| Beef, Veal, Lamb | |
| Roasts & Steaks | |
| Medium - rare | 59°C |
| Medium | 71°C |
| Well done | 77°C |
| Pork | |
| Chops, roasts, ribs | |
| Medium | 71°C |
| Well- done | 77°C |
| Ham, fresh | 71°C |
| Sausage, fresh | 71°C |
| Fish | |
| Fish | 63°C |
| Cake Baking | |
| Cake Baking | 90°C |