How to Use a Freezer Thermometer to Monitor Your Freezer Temperature
Updated: Apr. 03, 2020
Keep your frozen chicken, vegetables and meals safe with this small purchase.
You probably know about basic food safety, like that you need to wash your hands after touching raw chicken, and that you shouldn’t use the same cutting board for vegetables and meat. But there are food safety risks in your freezer, too. Namely, you have to maintain the right freezer temperature to keep food safe and fresh.
What’s the Best Temperature for a Freezer?
The number is easy to remember: 0°F is the max temperature for frozen food, according to the FDA. Your freezer thermometer should always read 0° or slightly lower to ensure safe food preservation.
When kept at the correct temperature, frozen food will be safe to eat for a surprisingly long time.
How to Use a Freezer Thermometer
In order to take advantage of this excellent storage method, you need to ensure the temperature is safe and consistent. You can easily do this by picking up an inexpensive freezer thermometer.
Most freezer thermometers should be installed in the center of the freezer without touching anything other than the freezer wall or rack. You should move around frozen food or ice so there’s an open space for the thermometer. You might need to know these freezer organization tips for this step!
Then, wipe down an area or shelf. The lingering frost, pieces of food and other gunk can throw off the balance of the thermometer, so the area should be sparkling clean.
You can hang the thermometer from the center freezer rack or stand in the center of the freezer, depending on how your compartment is organized. You should wait at least 24 hours before taking a freezer reading.
Now that your freezer is certifiably safe, check out our ultimate guide to freezing food.
Try These Make-Ahead Freezer Meals
Simple Creamy Chicken EnchiladasThis chicken enchilada recipe is one of the first dishes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama
Chicken Crescent WreathHere's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin
Forgotten JambalayaDuring chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Best Chicken PotpieThis is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California
Chicken Florentine MeatballsServed over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
Barbecue Pork and Penne SkilletI'm the proud mother of wonderful and active children. Simple, delicious and quick meals like this BBQ pork skillet are perfect for us to enjoy together after school activities, especially if I have leftover pulled pork. —Judy Armstrong, Prairieville, Louisiana
Chicken & Cheddar Biscuit CasseroleI always get rave reviews when I bring this casserole to my son's Cub Scout meetings.This is the perfect comfort meal after a long day. —Sarah Phillips, East Lansing, Michigan
Miniature Meat PiesI make these handheld pies in advance, keep them in the freezer, then bake them the day of the party. They are always a hit at tailgate and potlucks. —Gayle Lewis, Yucaipa, California
Potato Chip Chicken StripsThis novel recipe is a fast and tasty change from fried chicken.—Sister Judith LaBrozzi, Canton, Ohio
Korean Beef and RiceA friend raved about Korean bulgogi, which is beef cooked in soy sauce and ginger, so I tried it. It's delicious! You'll dazzle the table with this tasty version of Korean beef and rice. —Elizabeth King, Duluth, Minnesota
German MeatballsThis is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. —Iona Redemer, Calumet, Oklahoma
Slow-Cooker Sweet-and-Sour PorkChinese food is a big temptation for us, so I lightened up a favorite takeout dish. As the pork cooks, the aroma is beyond mouthwatering. —Elyse Ellis, Layton, Utah
Beef Taco LasagnaThis recipe makes two big pans. Freeze one or both to enjoy later. —Stacey Compton, Toledo, Ohio
Moroccan Braised BeefCurry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. —Taste of Home Test Kitchen
Sweet-and-Sour Meat LoafMy husband and I like basic, hearty meat-and-potatoes meals. The sweet-and-sour flavor adds a deliciously different twist to this longtime standby. —Debbie Haneke, Stafford, Kansas
Grilled Marinated RibeyesThese juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Lone Star Pot RoastPot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Originally Published: April 03, 2020
