Taylor

Thermometer, Meat, 3 Inch Dial

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Product Details

Leave in style - safe to keep in oven during cooking. Meat temperature guide on 3 inch dial. Indicator slides for temperature reference. NSF. Meat. Temp minder. Leave-in. Accuracy you can trust. Since 1851, Taylor has been producing quality and accurate thermometers and timers for your kitchens. Our professional standards will provide you with durable and quality performance that you can rely on for great cooking results. Lifetime Warranty: Taylor warrants this product to be free from defects in material or workmanship, and on return, will repair or replace it at our option, without charge. Taylor cares and is dedicated to the conservation of our natural resources. Please properly recycle this packaging. www.taylorusa.com. Made to our exact specifications in China.

Directions

1. Perfect for oven roasting - be sure meat is entirely thawed to the center before using meat thermometer. 2. Insert thermometer in the thickest part of meat to a point where the tip is 3/4 inch past the center of the meat, but not in contact with bone, fat or gristle. 3. Set the temperature minder to desired setting. Place meat in oven. When thermometer reaches this temperature, remove meat from oven. Caution: Do not touch hot thermometer with bare hands, use a dry glove. Cleaning & Care: Do not immerse thermometer in water. Not for use in dishwashers. Clean stem with hot, soapy water and wipe head with damp cloth. Minimum Internal Cooking Temperatures as Recommended by the USDA (The USDA does not recommend rare 140 degrees F as a safe eating temperature). Important! These are the minimum internal temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below: Fresh Ground Beef, Veal Pork: 160 degrees F/72 degrees C. Beef, Veal, Lamb - Roast, Steaks, Chops: Rare (with 3 min rest) (The USDA does not recommend rare 140 degrees F as a safe eating temperature): 140 degrees F/60 degrees C. Medium Rare (with 3 min rest): 145 degrees F/63 degrees C. Medium: 160 degrees F/72 degrees C. Well Done: 170 degrees F/77 degrees C. Fresh Pork - Roast, Steaks, Chops: Medium Rare (with 3 min rest): 145 degrees F/63 degrees C. Medium: 160 degrees F/72 degrees C. Well Done: 170 degrees F/77 degrees C. Ham: Fresh Raw (with 3 min rest): 145 degrees F/63 degrees C. Precooked (to reheat): 140 degrees F/60 degrees C. Poultry: Ground Chicken, Turkey: 165 degrees F/74 degrees C. Whole Chicken, Turkey: 165 degrees F/74 degrees C. Breast, Roasts, Thighs and Wings: 165 degrees F/74 C. Fish - cook until opaque and flakes easily with fork: 145 degrees F/63 degrees C. Stuffing - cooked alone or in bird: 165 degrees F/74 degrees C. Egg Dishes: 160 degrees F/72 degrees C. Leftovers, Casseroles: 165 degrees F/74 degrees C.

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