Last updated: 16/10/2022

Welcome to our big meat thermometer test 2022. Here we present all the meat thermometers we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the web.

We would like to make your purchase decision easier and help you find the best meat thermometer for you. You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should definitely pay attention to if you want to buy a roast thermometer.


  • The meat thermometer or roast thermometer is suitable for checking the core temperature of meat, fish or baked goods. It can be used in the oven, in the pan or on the grill.
  • You can distinguish between analogue and digital meat thermometers. With digital devices, there are variants with a cable connection or radio connection.
  • With some wireless devices, you can download a compatible app for the roast thermometer and monitor the status of your roast.

The Best Meat Thermometer: Our Picks

Guide: Questions you should ask yourself before buying a meat thermometer

What is a meat thermometer?

A meat thermometer is used to accurately check the core temperature of various foods. With this device, even a beginner can easily determine the optimal cooking time of the food.

A meat thermometer is a very helpful kitchen tool. (Source: / Manki Kim)

The meat thermometer is used to determine the core temperature of meat, fish or baked goods such as bread and cakes. The meat thermometer is also called a roast thermometer, there is no distinction between these two names.

There are different variations of meat thermometers. Some are analogue, others are digital. But more about that later. Despite the differences, all devices have a needle or spike, usually made of stainless steel, which is inserted into the meat. There are important probes on the tip that accurately determine the temperature.

How does a meat thermometer work?

When the meat or fish is ready to be put into the oven, the meat thermometer is inserted into the thickest part of the food. The meat thermometer is versatile. It is most often used for roasting in the oven, but it is also excellent on the grill.

With the help of the roast thermometer, the meat is particularly juicy and cooked to perfection.

It doesn’t matter whether it is still cold or has already been seared. The needle is inserted up to the middle of the meat. This allows you to determine the exact cooking point. The internal temperature of the food is transmitted to the display via the probe.

In this way, the temperature is visible to everyone. The advantage of a meat thermometer is also that the meat or fish does not have to be cut open for checking and the gravy remains in the meat and does not run out.

However, with some devices you should be careful not to burn yourself, some get extremely hot. In addition, the display of the roast thermometer may be difficult to read.

Did you know that the higher the temperature, the more water is lost from the meat? The higher the cooking temperature, the greater the water loss from the roast and the drier it is afterwards. If you cook your meat at low temperatures, the water loss is rather low.

How much does a meat thermometer cost?

The cost of a meat thermometer depends on the manufacturer and the analogue or digital version. Well-known brands in production are the following:

  • GEFU
  • Beetle
  • WMF
  • Küchenprofi

There are extreme price differences between the different meat thermometers. Depending on the manufacturer and the function of the roast thermometer, the amounts vary. The price range can go from about 2 to 180 euros.

The price depends very much on the respective function. Depending on the workmanship, the brand of the thermometer and how often it is used, there are many meat thermometers in a reasonable price range.

Type price range
Analogue 2 to 20 €
Cable connection 8 to 95 €
Radio connection 18 to 180 €

There are differences in the use of meat thermometers. An analogue meat thermometer with a display is inserted into the roast and you have to open the oven to check the temperature. Digital roast thermometers, on the other hand, also show the core temperature of the piece of meat from the outside.

What alternatives are there to the meat thermometer?

Besides the meat thermometer, there are other alternatives to see when the piece of meat is cooked. Each of these models has its advantages and disadvantages. This section therefore provides a brief overview of alternative methods for checking the cooking state.

Type Description
Finger pressure test The finger pressure test involves pressing on the meat with the thumb. First, the piece must be removed from the oven, pan or grill. Now all fingers are stretched out except for the thumb. If the meat feels like the lower end of the thumb set, it is still bloody. The meat is medium when it feels like the mounds under the outstretched fingers. The meat is cooked through when it feels like the palm of your hand.
Cutting the meat When you cut the meat, you can see immediately whether it is well-done, medium or still raw. If the meat is not cooked enough, you have to put it back on the grill or in the pan. Unfortunately, some of the liquid is lost in the process.
Oven thermometer An oven thermometer is more of a supplement to the roast thermometer. It shows the temperature inside the oven. This thermometer remains in the oven for the entire cooking time and should be at the same level as the food. An oven thermometer is recommended for temperature-critical foods such as low-temperature cooking.

Each of these cooking measurements has its own advantages and disadvantages, but for beginners it is definitely worth buying a meat thermometer. Advanced cooks can venture to use the finger pressure test. Compared to the other variants, the oven thermometer is more of a supplement to the meat thermometer.

With the meat thermometer, you always hit the right core temperature exactly. (Source: / Robert-Owen-Wahl)

Decision: What types of meat thermometers are there and which is the right one for you?

If you want to buy a meat thermometer, there are three alternatives to choose from:

  • Analogue meat thermometer
  • Digital meat thermometer with cable connection
  • Roast thermometer with wireless connection

The differences in handling, functions and features of the three roast thermometers each have advantages and disadvantages. Depending on what you prefer, one type is more suitable than the other. In the following section, we would like to make your decision easier.

What distinguishes an analogue meat thermometer and what are its advantages and disadvantages?

Analogue or mechanical roast thermometers are insertion thermometers. They are heat-resistant and also very compact and handy. This thermometer is simply inserted into the roast and then put into the oven with the piece of meat.

The measurement of the temperature, through the probes, is accurate. However, the temperature on the display differs slightly. It can possibly show a difference of 1-2°C. Also, the temperature control is only possible outside the oven, which causes the heat to leave the oven involuntarily.

  • Uncomplicated
  • Often machine-washable
  • Cheaper alternative
  • Oven must be opened for inspection
  • No additional functions

Compared to the analogue meat thermometers, the two digital versions consist of two different components.

What distinguishes a digital meat thermometer with cable connection and what are its advantages and disadvantages?

The first of these two digital versions works via a heat-resistant cable. This cable connects the probe to the display. It is quite thin and very flexible and bendable. This means that the cable can easily be hung out between the oven door or the grill bonnet.

Since the display is outside the oven, the core temperature or the oven temperature can be viewed from the outside. So you don’t need to open the oven and no heat escapes. Often these meat thermometers can be set for a specific type of meat.

  • Temperature is displayed exactly
  • Meat type can be set
  • Oven does not need to be opened
  • Pots can no longer be closed
  • More complicated handling
Did you know that the bone in the meat heats up faster than the meat itself? Therefore, make sure that you do not place the needle of the meat thermometer near the bone. Otherwise the temperature reading will no longer be meaningful.

What are the features of a roast thermometer with wireless connection and what are its advantages and disadvantages?

In the second digital version, the two components are connected to each other via a radio link. With a wireless roast thermometer, you can even keep a close eye on the core temperature of the piece of meat, in the oven or on the grill, from a greater distance. Here, too, you can check the temperature in a relaxed manner outside the oven.

In addition, there is usually the option to set the type of meat in the thermometer. Unfortunately, it sometimes happens that the radio connection between the sensor and the display does not work reliably. Meat thermometers with a wireless connection also offer the option of connecting the sensor to an app. This way you get important information displayed on your mobile phone.

There is the iGrill app from Weber. It provides some practical functions. You can set a timer, see how much time is left on the food and view recipe and temperature recommendations for different foods. In addition, iGrill also works at a distance of 60 metres.

  • Longer distance possible
  • connection via app possible
  • meat type can be set
  • temperature accurate to the decimal point
  • Sometimes poor radio connection
  • Most expensive models

Buying criteria: Use these factors to compare and evaluate meat thermometers

The following section will give you more detailed reasons for choosing between the many possible meat thermometers. You can compare roasting thermometers with the help of these listed criteria:

  • Display type
  • Additional functions
  • Material

In the following paragraphs, we will explain what each criterion is about.

Display type

With the display type, you can distinguish between analogue and digital displays. First of all, none of these options measures the temperature more accurately than the other. The display of the digital devices is often better than the display of the analogue meat thermometers.

You can read the temperature better and more accurately. The display shows the temperature exactly up to the first decimal place. The analogue display, on the other hand, deviates from the core temperature by up to 2° Celsius.

In addition, the mechanical meat thermometer may need to be taken out of the oven to view the temperature. With the display of a digital roast thermometer, the reading can easily be seen outside the oven.

When pricking the roast thermometer, the needle should not be near the bone. (Source: / Victoria Shes)

Additional functions

An analogue meat thermometer can also display the temperature in the oven or grill as an additional function, in addition to the core temperature. Otherwise, you should make sure that the types of meat and their cooking temperatures are shown on the display.

This is an excellent help when the correct core temperature is reached. The digital versions can have more additional functions in comparison. In addition to the core temperature display, the device can also store which type of meat is currently in the oven or grill and which cooking level is reached.

In addition, such devices can also have an alarm function. Such a signal is practical so that you don’t miss the moment when the meat is ready. Here, a signal tone is emitted when the core temperature is reached. This prevents the meat from drying out.

An app that is connected to the sensor is also very helpful. You can easily view a lot of data, set a timer and get a few cooking tips. You can also move further away from the oven and still keep an eye on the meat.

The only thing you should be careful of here is the form in which the temperature is displayed. For example, in Celsius or Fahrenheit.


The material of a meat thermometer is especially important for the probe and the sensor. Stainless steel is particularly recommended. Most meat thermometers are also made of this material. The reason for this is the high heat resistance of stainless steel.

You should also buy a meat thermometer made of stainless steel because it is extremely easy to clean. In addition, the material does not absorb odours or flavours from the food. You should also pay attention to how long the probe of the thermometer is.

If you prefer to use a meat thermometer for steaks or similar, a smaller probe is sufficient. However, if you want to cook really big roasts, the probe should be quite long, about 15 centimetres is appropriate.

Facts worth knowing about meat thermometers

How do I insert the meat thermometer into the meat correctly?

The meat thermometer can be inserted directly into the meat while it is still cold and immediately put into the oven. It should then remain in the meat until the end of the cooking time. It is best to insert the needle of the roast thermometer into the thickest part of the roast, usually the middle of the piece. #

However, make sure that the probe is not near a bone. A bone heats up much faster than the inside of the meat. This means that the indicator is no longer meaningful. When inserting the thermometer, make sure that the needle reaches halfway through the meat.

That is, exactly where the core of the roast is. If you want to look at the analogue display in between, you should insert the needle in the same place again after the measurement. If you keep choosing different places to insert the needle, the meat will lose too much juice.

What core temperature is allowed for which type of meat?

If you don’t know the core temperature of the different types of meat, the roast thermometer probably won’t help you either. Moreover, not every piece of meat has the same core temperature. So it’s impossible to say exactly where the core temperature is. When roasting, the water and fat content is very important.

However, to give you an indication for cooking, we have created a table for you that shows the approximate core temperatures.

Type of meat core temperature
Roast beef 58°C
Roast beef 80-85°C
Pork tenderloin 65-70°C
Pork shank 80-85°C
Saddle of veal 60-65°C
Chicken 80-90°C
Duck/turkey 80-85°C
Roast venison 75°C

Picture: / Petr Štěpánek