How do you use an infrared thermometer?

Answer 1

The forehead strip thermometer, developed in the 1990's, is a disposable strip of plastic with liquid crystals embedded into the strip. To take a person's temperature, one places the strip against the person's forehead. The liquid crystals react with the temperature of the skin. After waiting anywhere from a few seconds to a few minutes, depending on the brand, the crystals will change color. The thermometers have a number line that shows the temperature based on the color displayed. These are great for use with infants and young children. Keep in mind, though, studies have shown that this type of forehead thermometer is not always accurate. It will, however, give you an idea whether or not the child has a fever.

Answer 2

• Read the owner's manual of your infrared thermometer. Each brand and model has a preferred distance from an object for optimal focus and most accurate temperature readings. Become familiar with the temperature range, limitations and capabilities of your model.

• Check the temperature of the cooking surface before you start to cook. Use the infrared thermometer to make sure the cooking surface is hot enough for steaks. The temperature on the surface of your pan or grill should read over 400 degrees F.

• Gently pick up the steak with a pair of tongs and move it to a cutting board or section of the cooking area that is not smoking each time you want to take a reading. Infrared thermometers give inaccurate readings when they are used in steamy or smoky conditions.

• Take a reading of the surface of each side of the steak according to the manufacturer's direction for proper distance and angle. A good rule of thumb is to aim the thermometer perpendicular to the surface from 18 to 24 inches away.

• When the surface temperature of the steak is above 145 degrees F you should begin to take internal readings with a probe meat thermometer. Insert the probe into the thickest part of the steak without touching bone to get an accurate temperature. Look for 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well and 160 to 165 degrees F for well done. The steak will be dry and tough if the internal temperature is above 170 degrees F.