1 ct pkg
Smart Living™ Instant Read Thermometer. 0°-220°F / -18°-104°C. Stay still design. Able to be calibrated. Stainless steel. Quality guaranteed or your money back. Call: 1-877-846-9949. © 2018 Ahold Licensing Sarl.
Use & Care: Do not immerse in water, wipe clean with a damp cloth. Stem may be cleaned with alcohol to disinfect. Directions for use: This thermometer is not designed to be left in the meat during the entire cooking process. 1. Remove meat from oven periodically to check if done. 2. Insert thermometer approximately 2 inches into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3. Hold thermometer in meat for 15-20 seconds or until dial stops rising, to check temperature. 4. If desired temperature is not reached, return meat to oven for further cooking. Recheck until correct temperature is reached. How to calibrate your thermometer. Your thermometer is already calibrated for accuracy. Overtime, if you feel it needs adjustment: 1. Prepare a cup of ice with a small amount of water. Insert the stem into the water; do not touch the ice. Temperature should read 32°F (0°C). 2. If it needs adjustment, turn the nut behind the face until proper reading is shown. Included protective sleeve functions as a wrench. Internal Cooking Temperature Guide: as Recommended by the USDA. Updated: June 25, 2012 (foodsafety.gov) - Minimum temperature. Beef, pork, veal & lamb steaks, chops, roasts - 145°F (62.8°C) and allow to rest for at least 3 minutes. Ground meats - 160°F (71.1°C). Ham, fresh or smoked (uncooked) - 145°F (62.8°C) and allow to rest for at least 3 minutes. Fully cooked ham reheat cooked hams packaged in USDA-inspected plants to 140°F (60°C) and all others to 165°F (73.9°C). All poultry pieces, whole, ground, and stuffing - 165°F (73.9°C). Eggs - 160°F (71.1°C). Fish & Shellfish - 145°F (62.8°C). Leftovers - 165°F (73.9°C). Casseroles - 165°F (73.9°C).
Ahold USA, Inc.
Landover, MD 20785