By measuring the core temperature to the desired cooking state

Barbecue thermometer from RÖSLE: benefits, function and use

Everyone likes it hot, but some like it rare, others prefer medium or well done - how is a barbecue master supposed to find a cooking level that satisfies every guest? The simplest and best answer is: not at all! After all, with a barbecue thermometer from RÖSLE, you can easily determine the optimum cooking level of the meat so that everyone gets their steak “as ordered, so served”.

But what exactly are these cooking states and how do you use a barbecue thermometer or core temperature gauge? What are the differences and what are the advantages? Read on for our tips and tricks on how to use a barbecue thermometer from RÖSLE to ensure perfect and individual barbecue enjoyment.

Measuring the core temperature to achieve the desired cooking state

The basic version of a digital barbecue thermometer consists of a sensor, which is inserted into the meat, and a temperature display. The latter shows the core temperature in Celsius or Fahrenheit.

To understand why you need to know the core temperature at all, it is important to realize one thing: It is not just the grilling time and the temperature in the cooking cabinet that determine whether a steak is served almost raw, medium or well done What is also important is the temperature reached inside the meat, i.e. the so-called core temperature.

There are five different cooking stages: rare, medium rare, medium, medium well and well done. Rare means that the meat is hot on the inside, but almost raw in terms of consistency. This is achieved with a core temperature of 49 °C to 52 °C. If, on the other hand, the steak is to be grilled medium rare or medium well, you need a slightly higher core temperature.

The best core temperature in each case depends on three factors, namely

• the type of meat
• the volume or mass and
• the desired cooking level.

To measure whether the desired temperature has been reached, insert the sensor of the barbecue thermometer into the thickest part of the meat. Some barbecue thermometers also allow you to set the type of meat and the intended cooking point in advance so that you can relax and enjoy your guests while the meat sizzles away until the timer signals that the desired result has been achieved.

Barbecue thermometer for measuring and checking

Let's keep in mind: The core temperature is needed if you want to achieve a certain cooking state of the meat. This cooking state results from the temperature settings on the grill and the cooking time. To measure whether and when the best cooking point has been reached, insert the sensor into the meat on the prime zone after searing the meat and then check the display regularly during the subsequent indirect grilling or wait until the acoustic signal sounds.

In the RÖSLE online store, you will find the right gourmet thermometer for precisely measuring and checking the core temperature. The digital barbecue thermometer is made of food-safe stainless steel, has a display integrated into the handle and is equipped with a 12.5 cm long sensor. It is therefore ideal for measuring the core temperature of small and medium-sized portions of meat.

The barbecue thermometer is powered by two button cells, which are already included in the scope of delivery. Once inserted, it only takes five seconds for the core temperature to be shown on the illuminated display.

The measuring range of the RÖSLE gourmet thermometer is -20 °C to 200 °C. The temperature can also be displayed in Fahrenheit, which is always an advantage if you use original recipes from English-speaking countries. Instead of laboriously converting the temperatures given in the recipes, simply change the display on your RÖSLE barbecue thermometer. Please bear in mind, however, that the idea of what rare or medium means varies from country to country.

As a cordless barbecue thermometer, the RÖSLE Gourmet Thermometer is also particularly suitable for use on a rotisserie spit, provided the temperature in the cooking space does not exceed 200 °C. However, it should only be used for quick direct grilling. However, it should only be used to quickly measure the temperature directly and should not be permanently inserted into the meat.

Due to the ideally designed measuring range, it can also be used for a wide range of other measurements on the barbecue or in the kitchen, for example to determine the wine temperature, to measure the core temperature of the roast in the oven or to check whether the baby food has cooled down to a comfortable eating temperature.

Core temperature gauge with timer and alarm function

If you are already familiar with cooking times and core temperatures of different types of meat, the RÖSLE gourmet thermometer is a good choice for measuring the core temperature of meat. For those who like it even more convenient or simply don't have time to memorize the details, we have an extended digital barbecue core temperature gauge in our range, which not only allows you to check core temperatures, but also to set them in advance.

This is possible because the BBQ core temperature gauge comes with two sensors so that you can measure the temperature on the meat and in the cooking cabinet. You can also set the cooking points for five different types of meat (beef, pork, veal, poultry and lamb) directly on the display, for example by specifying that the beef should be grilled medium.

The timer and alarm function emit an acoustic signal as soon as the set cooking point is reached or the temperature is no longer within the desired range. The core temperature gauge is therefore particularly suitable for slow grilling or cooking larger pieces of meat, as you do not have to constantly check the temperature and cooking status.

If you simply want to read off the core temperature reached on the illuminated display, this is of course also possible. Insert the sensor into the piece of meat as usual and the display will appear after a few seconds. The measuring range covers temperatures from -20 °C to 250 °C. Optionally, you can switch the measurement to Fahrenheit and/or change the display language from German to English or French.

If you are working with international recipes, this has the advantage that you can save yourself the trouble of learning vocabulary, as the core temperature gauge displays the cooking levels in the national languages. However, please bear in mind that there may be regional differences in terms of which cooking state is reached at which core temperature. This applies in particular to original French recipes, as a steak that we describe as rare may already be perceived as medium there.

Made from ABS and stainless steel, the core temperature gauge from RÖSLE is powered by two button cell batteries and the heat-insulated cable for the probe is one meter long. You can attach it directly to the grill or oven using a magnet - if a magnetic surface is available - or place it next to the grill surface.