We’ve picked products we think you’ll love and may earn commission from links on this page. Read about why you can trust BBC Good Food reviews. For juicy, succulent roasts, a meat thermometer is a kitchen must. Remember to test the thickest part of the meat, away from thigh fillet recipes, fat or gristle for the most accurate reading.

Digital probes can’t be immersed in wate, so a good tip is to clean them with an antibacterial wipe or sterilise in boiling water. When choosing which meat thermometer to buy, first you need to decide if you want digital or not. Some people prefer a low-tech option and these work perfectly well. Digital versions can vary from basic to elaborate. If you want a simple display, then you don’t need to spend a lot of money but gadget fans may opt for more. In either case, we think it’s useful having a guide to temperatures and what they equate to for different meats, so you know if the meat is cooked to your liking. Keen cooks may want to choose a thermometer with a broad temperature range allowing them to test sugar, oil and perhaps also chilled dishes.