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GOOD COOK - Precision Digital Instant Read Thermometer - 1 Unit
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About the item
- Package Description:�1 UnitServing Size:�..Number of Servings:�...
- DESCRIPTION DETAILS FACTS DIRECTIONS WARNINGS Ideal for heating leftovers and cooking meats, this instant read thermometer is a must have tool for safe and precise cooking. The display screen features prominent easy-to-read graphics for fast and accurate readings. The heavy-duty protective case acts as a handle to keep fingers away from steam or heat while in use for safe handling and features a quick reference temperature guide for cooking meats to USDA recommended temperatures for safe consumption. Package Description: 1 Unit Serving Size: .. Number of Servings: .. Stay still, non-rolling head design Easy push button on/off Stainless steel stem Protective sleeve included Use & Care: 1) Remove meat from oven periodically to check doneness. 2) Turn the thermometer to the on position and set scale to F or C degrees reading. 3) Insert thermometer approximately 2 inches into the center of the thickest part of meat, touching s, or gristle. 4) Hold thermometer in meat for 15-20 seconds or until digital read-out stops rising, to check temperature. 5) If desired temperature is not reached, return meat to oven for further cooking. Recheck until correct temperature is reached. 6) Do not immerse in water, wipe clean with a damp cloth. Stem may be cleaned with alcohol to disinfect. Battery Replacement: Uses (1) L1154 alkaline cell battery (included): To replace battery, press the arrow on the top casing and lift open. Replace battery and snap closed. Internal Cooking Temperature Guide as Recommended by the USDA: Updated: June 25, 2012 (foodsafety.gov): Beef, pork, veal & lamb (steaks, chops, roast): Minimum temperature - 145 degrees F (60 degrees C) and allow to rest for at least 3 minutes. Ground Meats: Minimum temperature - 160 degrees F (71.1 degrees C). Ham, fresh or smoked (uncooked): Minimum temperature - 145 degrees F (60 degrees C) and allow to rest for at least 3 minutes. Fully Cooked Ham: Reheat cooked hams packaged in USDA-inspected s to 140 degrees F (60 degrees C) and all others to 165 degrees F (73.9 degrees C). All poultry (pieces, whole, ground, and stuffing): Minimum temperature - 165 degrees F (73.9 degrees C). Eggs: Minimum temperature - 160 degrees F (71.1 degrees C). Fish & shellfish: Minimum temperature - 145 degrees F (62.8 degrees C). Leftovers: Minimum temperature - 165 degrees F (73.9 degrees C). Casseroles: Minimum temperature - 165 degrees F (73.9 degrees C)..
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