2 Pack 5 Poultry Meat Thermometer Analog Thermometer - Cooking

2 Pack 5 Poultry Meat Thermometer Analog Thermometer - Cooking

Buy 2 Pack 5" Poultry Meat Thermometer Analog Thermometer - Cooking Thermometer in Oven Safe, Waterproof Large Dial, Stainless Steel Probe and Housing,Best For BBQ Cooking at .

General Guide Optimum Temperature For Frying
Beef :
Medium raw : 63°C / 145 °F
Medium : 71 °C / 160 °F
Well done : 77 °C / 170 °F

Lamb :
Medium raw : 63°C / 145 °F
Medium : 71 °C / 160 °F
Well done : 77°C / 170 °F

Pork:
Medium raw : Please don't cook your meat Medium raw!
Medium : Please don't cook your meat Medium!
Well done : 79 °C / 175 °F

Chicken:
Medium raw : Please don't cook your meat Medium raw!
Medium : Please don't cook your meat Medium!
Well done : 79 °C / 175 °F

Turkey:
Medium raw : Please don't cook your meat Medium raw!
Medium : Please don't cook your meat Medium!
Well done : 79 °C / 175 °F

Notice
The pointer would not be at 50°F when customer get the thermometer, since it would start working once it come off the product line, the temperature it shows is the environmental temperature

How to use , 1. Easy to use, just clean the thermometer with a damp cloth before using it for the first time., 2. For accurate internal temperature,

2.5 inch Large Dial Poultry Meat Thermometer Roasting Thermometer -Cooking Thermometer in Oven Safe Easy-Read Stainless Steel Best For BBQ Cooking

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Meat Thermometer - Never under or overcook a meal again with the COBB Thermometer! Great Thermometer for measuring the temperature of the meat. This is a Meat Thermometer and not an oven thermometer. Made of high-quality materials and accurate. Do not leave inside the Dome while cooking and do not immerse in water. Wipe clean after use. Lightweight and easy to pack in the Carry Bag with the rest of the COBB accessories. Great to use in the kitchen too.

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How to use 1. Easy to use, just clean the thermometer with a damp cloth before using it for the first time. 2. For accurate internal temperature, insert the point of the stem into the thickest part of the meat (at least 1.5-inches) without touching the bone. 3. Keep a distance of about 1cm between the metal probe and the bottom of the container. 4. Slide the red-indicator to the target temperature and cook the food until the internal temperature is within the safe temperature range.

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