Abstract: A cooking chamber includes thermal camera of a lower resolution and a color camera of a higher resolution. The two cameras capture images at the same time to obtain a thermal image and a color image. The thermal image is processed to correlate respective subsets of its pixels to corresponding subsets of pixels in the color image for one or more food items identified in the in accordance with established calibration rules, establishing correlations between pixels of the second image to respective sets of pixels corresponding to the one or more food items identified in the two images, where the established calibration rules associate the perspectives and resolutions of the two cameras. A temperature map is generated for the one or more food items with the second resolution in accordance with the established correlations.