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$9.99

Temperature range: -58°F to +572°F

Accuracy: ± 1°C or ± 1 °F
Measuring Units: °C / °F
Probe Length: 14.5cm/ 5.7"

 

Instant Digital Meat Thermometer

$9.99

Regular price $9.99

If you are spending your hard earn cash on Premium Quality Meats you should make sure you own at-least a simple instant-read meat thermometer. With this nifty tool you can make sure your meals are always perfectly done.

 

HOW TO USE A MEAT THERMOMETER?

Aim for the thickest, meatiest part of your roast (like the chicken thighs, for instance). Digital meat thermometers read the internal temperature of your dish within seconds and then display it on an easy-to-read screen. Typically, they’re accurate within two to three degrees, so you’ll know if you’re where you need to be in the cooking process.

For a larger roast, start checking your meat about 30 minutes before you expect it to be done; for thinner, smaller cuts, start testing the meat 5 to 10 minutes ahead of time. To hit the right doneness, aim for the meat temperature given in your recipe, as well as food-safety charts.

 

HOW DO I KNOW WHEN MY MEAT IS DONE?

  • Beef, veal and lamb: 135°F for medium rare, 145°F for medium well
  • Pork: 145°F
  • Chicken and other poultry: 165°F
  • Fish: 160°F.

Do note than when you remove your meat from the grill/oven it will continue to cook, so take that into account when measuring. 

 

Temperature range: -58°F to +572°F

Accuracy: ± 1°C or ± 1 °F
Measuring Units: °C / °F
Probe Length: 14.5cm/ 5.7"

 

If you are spending your hard earn cash on Premium Quality Meats you should make sure you own at-least a simple instant-read meat thermometer. With this nifty tool you can make sure your meals are always perfectly done.

 

HOW TO USE A MEAT THERMOMETER?

Aim for the thickest, meatiest part of your roast (like the chicken thighs, for instance). Digital meat thermometers read the internal temperature of your dish within seconds and then display it on an easy-to-read screen. Typically, they’re accurate within two to three degrees, so you’ll know if you’re where you need to be in the cooking process.

For a larger roast, start checking your meat about 30 minutes before you expect it to be done; for thinner, smaller cuts, start testing the meat 5 to 10 minutes ahead of time. To hit the right doneness, aim for the meat temperature given in your recipe, as well as food-safety charts.

 

HOW DO I KNOW WHEN MY MEAT IS DONE?

  • Beef, veal and lamb: 135°F for medium rare, 145°F for medium well
  • Pork: 145°F
  • Chicken and other poultry: 165°F
  • Fish: 160°F.

Do note than when you remove your meat from the grill/oven it will continue to cook, so take that into account when measuring. 

 

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