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GOOD COOK - Touch Instant Read Thermometer - 1 Thermometer

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Product Description
$11.49 CAD
Ideal for heating leftovers and cooking meats, this instant read thermometer is a must have tool for safe and precise cooking. The display screen features prominent easy-to-read graphics for fast and accurate readings. The heavy-duty protective case acts as a handle to keep fingers away from steam or heat while in use for safe handling and features a quick reference temperature guide for cooking meats to USDA recommended temperatures for safe consumption.

Package Description: 1 Thermometer

Serving Size: ..

Number of Servings: ..

Instant read stay still
Non-rolling head design
High quality beechwood
Cooking temperature guide included
Convenient sheath with clip
Care & Usage: 1. Meat must be entirely thawed before inserting the thermometer. 2. Insert thermometer approximately 2 inches 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. Red pointer indicates food temperature while gray pointer indicates internal cooking temperature guide. 5. If desired temperature is not reached, return 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.
Care & Usage: 1. Meat must be entirely thawed before inserting the thermometer. 2. Insert thermometer approximately 2 inches 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. Red pointer indicates food temperature while gray pointer indicates internal cooking temperature guide. 5. If desired temperature is not reached, return 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.

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