- Hign-concerned Chemical: None
- Origin: Mainland China
- Type: Ice Cream Tools
Product Description
2.5" Meat Thermometer 120-220°F
Target cooking temperature
No one wants to dig into an overcooked turkey or steak or, worse, serve the family’s undercooked meat. Whether you’re making your Thanksgiving turkey, a steak dinner, chicken thighs, or burgers for a family dinner, using one of the best Meat Thermometers is the only foolproof way to check a meat’s doneness.
The 2.5 Inch dial stainless steel thermometer is perfect for professional cooking and grilling with roast, meat and poultry cooked in the oven or on the grill.
Meat Thermometer is working perfect in-home or commercial space, must for Cooking Lovers.
Specification:
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Material: 18/8 Stainless Steel, glass
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Dial face: 2.5 inches
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Long Probe: 5 inches
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Temperature range: 120 ~ 220°F
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NSF Certified
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Oven & Dishwasher SafeThe durable stainless steel construction allows the thermometer to be left in meat as it is cooking in an oven or grill. Also, the sealed dial and Laser welding case keep out dirt, grime, and water; maintaining clarity, accuracy, and dishwasher safety. |
NSF Certified & Large Easy to Read DialThe Meat Thermometer is regularly checked and certified by the National Sanitation Foundation and meets the highest standards for public health protection. Also, it has a large dial display, and the optimum temperature zones for meat, poultry and beef are indicated on the dial, for fast at-a-glance readings. |
Red IndicatorThe Meat Thermometer has a Red Indicator that can target cooking temperatures printed on an easy-to-read dial display for quick reference. |
How to use a meat thermometer
Whole chicken: Insert the thermometer in the center of the thickest part of the meat. Make sure the thermometer doesn’t touch bone or fat. Wait for 10 to 15 seconds before reading. If temping a stuffed whole chicken or turkey, the stuffing must reach 165°F.
Steaks, chops, and chicken breast: Insert thermometer from the side so 1.5~2 inches of the probe is positioned through the center of the meat.
Roasts: Insert a thermometer from either end or from the top of the roast so 1.5~2 inches of the probe is positioned through the center of the thickest part of the meat, not touching bone or fat.
Why 1.5~2 inches?
Quick‑read thermometers are designed to sense temperature from the tip to 1.5~2 inches up the probe. The thermometer averages the temperature along the sensing area. So, it’s important that those 1.5~2 inches of the probe are positioned through the center of the meat.
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