ChefSelect Meat Thermometer

Great taste starts here. Stainless steel. Conventional oven or barbecue.

1. Insert probe of thermometer into thickest part of meat. Ensure the tip is not touching bone, gristle, cooking pan or is inserted in the cavity. 2. Place meat in oven with temperature facing the door. 3. Leave thermometer in meat or poultry while roasting. 4. Remove from oven when your desired temperature is reached. USDA Recommended Internal Temperatures (These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or food service preparation. Food service professionals should consult their state or local food code). Type of Meat: Ground Meat & Meat Textures: Turkey, chicken; 165 degrees F. Veal, beef, lamb, pork; 160 degrees F. Fresh Beef/Veal/Lamb: Medium rare; 145 (As measured with a food thermometer before removing meat from the heat source For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures) degrees F. Medium; 160 degrees F. Well done; 170 degrees F. Fresh pork; 160 degrees F. Poultry: Chicken, turkey, duck & goose (whole or pieces), poultry breasts and roasts, stuffing (cooked alone or in bird); 165 degrees F. Ham: Fresh (raw); 140 (As measured with a food thermometer before removing meat from the heat source For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures) degrees F. Pre-cooked (to reheat); 140 degrees F. Eggs and Egg Dishes: Eggs; cook until yolk and white are firm. Egg dishes; 160 degrees F. Leftover & casseroles; 165 degrees F. Wipe clean with damp cloth.

Country of Origin

China