Data loggers automate the temperature-taking process. They allow temperatures to be taken at programmed intervals, and will digitally back up the results. Eliminating the need for an employee to physically take and write down the temperature means time can be freed and money can be …
At ETI, we work to find unique temperature solutions that fit your HACCP and safety plans, so that your procedures can be as efficient and reliable as possible. With data loggers, the units will capture accurate temperature data which can be archived for traceability and …
Here at ETI we’re keen believers that cooking with temperature as your guide instead of time is a much more accurate way of cooking, but of course that’s no surprise as thermometer manufacturers. However the majority of people do cook their food according to the stated time allowed. We understand that you need these time frames to ensure that everything runs smoothly in the kitchen, but have you ever thought of using temperature to ensure accuracy and that each dish is cooked to perfection
We decided it was about time to see whether the suggested cooking times of an item accurately represented when the food was properly cooked. A great example is a roast chicken, it is cooked regularly by many households however the risk of Salmonella from undercooked chicken often means that most roast chickens are in fact overcooked, resulting in a very dry joint of meat.
So, we went to four different supermarkets and purchased one medium chicken from each one. This included; Tesco, Waitrose, Aldi and Sainsbury’s – some of the most popular supermarkets in the UK. We then noted down the cooking time suggested for each chicken and made sure that each one would be cooked exactly the same; at 190 °C, middle shelf of the same oven, in a small roasting tray, coated in a little bit of olive oil and seasoning and covered with foil until the last 20 minutes of the cook. They were also all taken out of the fridge 20 minutes before going into the oven, as per the label suggestions on each chicken.
Before placing each chicken into the oven we inserted the temperature probe from our Digital Oven Thermometer (The DOT). This handy little tool has a leave-in probe which means that you can continuously monitor the temperature of your cook, as well as setting a high temperature alarm. Simply insert the probe into your chicken (or other food), pop into the oven and then either sit the DOT unit on the counter using the kickstand or attach to the front of your oven using the magnetic pads on the reverse. You can then use the arrow buttons to set your temperature alarm (74°C for poultry). This alarm means that as soon as your DOT sounds you can confidently take your chicken out knowing that it is safely cooked, freeing up more space in the oven for all those other roast items, especially handy for Christmas Day! It’s also a top tool for the BBQ.
*Please note we are aware that supermarkets will slightly over estimate their timings to ensure food safety guidelines have been met however this is just to show that by using a DOT or Thermapen you can guarantee yourself a moist and delicious chicken while still being safe.
The Aldi Medium Chicken was 1.65kg and had a suggested serving of 6 people. The label stated that the chicken should be cooked for 1 hr 45mins. The DOT alarm sounded at 74 °C with 32 minutes on the timer still left to go. Once the suggested time had been reached the internal temperature of the chicken was at 94 °C.
The Sainsbury’s Medium Chicken was 1.6kg and had a suggested serving of 4 people. The label stated that the chicken should be cooked for 1hr 25mins. The DOT alarm sounded at 74 °C with 26 minutes on the timer still left to go. Once the suggested time had been reached the internal temperature of the chicken was at 98 °C.
The Tesco Medium Chicken was 1.36kg and had a suggested serving of 4 people. The label stated that the chicken should be cooked for 1hr 25 mins. The DOT alarm sounded at 74 °C with 28 minutes on the timer still left to go. Once the suggested time had been reached the internal temperature of the chicken was at 90°C, this was the closest temperate to our recommended 74 °C.
The Waitrose Medium Chicken was 1.5kg and had a suggested serving of 4 people. The label stated that the chicken should be cooked for 1hr 45 mins. The DOT alarm sounded at 74 °C with 45 minutes on the timer still left to go. Once the suggested time had been reached the internal temperature of the chicken was at 98 °C. This chicken was the driest when we sliced into it, measuring at nearly 100 °C meant the chicken was clearly very overcooked.
*We find it very interesting how the Sainsbury’s chicken was 1.6kg with a suggested time of 1:25 while the Tesco chicken was only 1.36kg but also had a suggested time of 1hr 25 mins. You can clearly see from just this that supermarkets are not judging their time allocation correctly. However by using a thermometer we could have taken each chicken out safely while not overcooking it.
You might also like: Cooking Your Christmas Turkey on the BBQ with Thermapen
SHOP NOW: Digital Oven Thermometer
SHOP NOW: Thermapen Professional
Electronic Temperature Instruments Limited (ETI), the UK’s leading digital thermometer manufacturer, are proud to announce the launch of their new company logo, marking the most significant change in its visual identity in 35 years. The refreshed logo is revealed, pointing the way towards the next …
Our very first Thermapen was launched in 1992, it was and still continues to be a flagship product for Electronic Temperature Instruments Ltd. However the Thermapen has come a long way from our first model, the Thermapen Classic. We now host a variety of Thermapens’, …
Did you know that each household in the UK throws away approximately £470 worth of food a year? That amounts to 7 million tonnes of food and drink that is wasted, the majority of which could have been safely consumed. The majority of food thrown away is because there was too much prepared or it was forgotten about and expired.
The Waste and Resources Action Programme (WRAP) suggest that a new blue fridge logo should be added to food packs to signify to a consumer whether the product needs to be kept chilled or not. For example apples, oranges and pears should be kept in the fridge to extend their shelf life, but other fruit perhaps not.
Here at ETI we specialise in temperature monitoring, including correct fridge temperatures. The best way to store your perishable foods is to keep them in the original pack and store in a fridge where the temperature is kept below 5°C. By doing this, the expiration date for most foods should increase by 3 days.
WRAP said: ‘Only one third of UK fridges are set within the recommended temperature range, below 5°C, and another third operate above 9°C. It said the measure, combined with others to simplify food labels, could cut food waste by 350,000 tonnes a year by 2025, saving consumers £1 billion.
Keeping your fridge to the correct temperature is easy when you have a handy fridge thermometer. Our Fridge Freezer thermometer with 70mm dial is housed in an ABS case with a temperature range of -30 to 30°C. It can be used in the fridge or freezer and can be hung or free-standing. By spending just £3.42 on a fridge thermometer you could save your household up to £470 in food waste each year.
ThermaGuard Fridge Thermometers – New for 2017, these high accuracy fridge or freezer thermometers feature a large LCD display, which simultaneously displays the current and max/min recorded temperatures. The ThermaGuard measures temperature over the range of -39.9 to 49.9 °C (external sensor) with 0.1 °C/°F (switchable) with an accuracy of ±0.4 °C.
Both models feature programmable audible alarms allowing the user to preset high and low temperature limits. When the alarm is active the LCD will flash. The alarm can be silenced by pressing any button.
Each ThermaGuard is housed in a splashproof IP54, ABS case which includes the ‘Biomaster’ additive that reduces bacterial growth, ideal for monitoring chilled and frozen foods. An optional two-point (-18, 0°C) UKAS Certificate of Calibration is available. Each certificate indicates deviations from standards at -18 and 0 °C. *UKAS certificate applies to remote probes only.
- Store most fresh fruit and vegetables, including oranges and carrots, in the fridge and in their original packaging
- But store some fruit and vegetables in the cupboard, such as potatoes, onions, bananas and pineapples
- Store bread in a cupboard – if you put it in a fridge, it will stale about six times more quickly
- Food should be frozen to the core prior to the expiry date – and later defrosted in the fridge and used within 24 hours
- Eggs may be kept under ambient temperature conditions at retail, but benefit from storage in the fridge at home
WRAP’s new guidance also includes reducing the number of date labels on products to reduce confusion. They stated that a ‘use by’ date need only be printed where safety is an issue, for example, fresh meat, fish and poultry, fresh pasta, chilled ready meals, cooked sliced meats, pâtés, cut fruit, and sandwiches. However for other products a ‘best before’ date should be given as a guide and the consumer should be able to decide whether it is still consumable after that date. Many foods are still safe to consume after their ‘best before’ date, these products could be redistributed to charities and food banks – reducing food waste significantly.
Wrap also recommends clear advice on packs as to how a product should be stored once opened and how long it will last.
It said: ‘We estimate that technical changes to packaging and labeling could help cut around 350,000 tonnes of household food waste a year by 2025, saving shoppers around £1 billion a year in wasted food.’
On September 18th everyone here at the ETI headquarters celebrated receiving our third Queen’s Award for Enterprise. The presentation ceremony was attended by many of ETI’s export customers that were also visiting for the ETI Export Conference 2017. The award was presented by the Lord-Lieutenant of …
According to experts, the secret to Christmas Pudding perfection is to heat it to precisely 71°C. If it gets hotter than 89°C the sugar within the fruits in the pudding start to caramelise and no matter how luxurious its ingredients, your precious pud will taste bitter. …