Smart Living Instant-Read Thermometer



Instructions for use: Insert the thermometer into the thickest part of the meat or poultry so that the tip is slightly past the center but is not in contact with the bone or the gristle. Insert the stem at least 1 inch into the meat or poultry. Remove thermometer and return meat or poultry to oven until desired internal temperature is reached (see chart below). Do not leave the thermometer in the meat. The high heat of cooking will damage the lens covering the temperature dial. Visual indicators are not reliable. Using a food thermometer is the only way to ensure that food has been cooked to a safe temperature. Caution: if more cooking time is needed, be sure to take out thermometer before placing meat or poultry back into oven. Check doneness again at desired intervals. USDA/food safety and inspection service temperature rules. Ground meat & meat mixtures. Beef, pork, veal, lamb - 160 degrees F. Turkey, chicken - 165 degrees F. Fresh beef, veal, lamb. Medium rare - 145 degrees F. Medium - 160 degrees F. Well done - 170 degrees F. Poultry. Chicken, whole - 180 degrees F. Turkey, whole - 180 degrees F. Poultry breasts, roasts - 170 degrees F. Poultry thighs, wings - 180 degrees F. Duck and goose - 180 degrees F. Stuffing (cooked alone or in bird) - 165 degrees F. Fresh pork. Medium - 160 degrees F. Well done - 170 degrees F. Ham. Fresh (from raw) - 160 degrees F. Pre-cooked (to reheat) - 140 degrees F. Egg dishes - 160 degrees F. Cleaning and care: The thermometer is constructed of stainless steel and plastic. It will not corrode or break under normal use and care. Wipe clean with a damp cloth. Grease or other hard-to-remove soil can be removed with a scouring pad.



Smart Living™ Instant-Read Thermometer. Stainless steel stem. Includes protective stem cover. Instructions for use on back.

Other Description

Great for testing internal temperature of hamburgers, meat and poultry. Quality guaranteed or your money back. ©2011 S&S Brands, Inc.


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