Meat doneness tester

摘要

A meat doneness tester is disclosed. The invention uses the known principle that the doneness of the meat is directly proportional to the firmness of the meat, i.e. the more the meat is cooked the firmer it becomes. The invention includes a body member, the lowermost portion(s) of the body member being co-planar, with the plane constituting a reference plane for positioning against the surface of the meat. A probe is attached to the body member for up and down movement towards and away from the body member beneath the body member. The probe is biased downwardly by a spring member, i.e. away from said body member. An indicator member is provided for indicating the displacement of the probe member from the reference plane. In the preferred embodiment, the probe, the spring member and the indicator member are provided in the form of a single element, namely a spring steel strip. The strip is fastened to the body, and a probe portion is produced by forming the strip into a downwardly-projecting V-shape. The free end of the strip constitutes an indicator, which points to a scale inscribed on the body member.