Meat Thermometer, BBQ, Stainless Steel
Glow in the dark. 100% satisfaction guarantee. www.goodcook.com. Made in China.
Meat Thermometer, BBQ, Stainless Steel
Glow in the dark. 100% satisfaction guarantee. www.goodcook.com. Made in China.
Use & Care: This meat thermometer is designed to be left in the meat during the entire cooking process. Not suitable for microwave cooking. 1) Meat must be entirely thawed before inserting the thermometer. 2) Insert thermometer approximately 2 inches or into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3) Preheat oven to 325 degrees F or the recommended temperature as specified by your recipe. 4) White pointer indicates food temperature while green pointer indicates internal cooking temperature guide. 5) If desired temperature is not reached, 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. Internal Cooking Temperature Guide as Recommended by the USDA (Updated: July 22, 2014 (foodsafety.cov)): Beef, Pork, Veal & Lamb (Steaks, Chops, Roasts): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Ground Meats (Except Poultry): 160 degrees F (71.1 degrees C) minimum temperature; Ham, Fresh or Smoked (Uncooked): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Fully Cooked Ham. Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all others to 165 degrees F (73.9 degrees C) minimum temperature; All Poultry (Pieces, Whole, Ground, and Stuffing): 165 degrees F (73.9 degrees C) minimum temperature; Eggs: 160 degrees F (71.1 degrees C) minimum temperature; Fish & Shellfish: 145 degrees F (62.8 degrees C) minimum temperature; Leftovers: 165 degrees F (73.9 degrees C) minimum temperature; Casseroles: 165 degrees F (73.9 degrees C) minimum temperature.
BRADSHAW INTERNATIONAL
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