Good Cook Meat Thermometer 1 Pack
$11.29
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Product Information
Brand
Good Cook
Preparation And Usage
Wipe stainless steel probe with a damp cloth and mild soap. Do not immerse in water.
how to use:
Thermometer should be left in meat during the entire cooking process.
It is not suitable for microwave cooking.
1. Insert probe at least two inches into the thickest part of meat, away from bones, fat or gristle.
2. Thermometer dial will start out of range with uncooked meat (it is below 120ºF). As meat cooks, the straight indicator will move into temperature zone for accurate reading.
3. The straight indicator points to internal meat temperature and the round end of dial specifies corresponding meat doneness as recommended by USDA.
4. Keep cooking meat until desired temperature/doneness is achieved.
Internal Cooking Temperature Guide
as Recommended by the USDA Last modified: May 11, 2020
(https://www.fsis.usda.gov/safetempchart)
Beef, Pork, Veal & Lamb Steaks, chops, roasts, MINIMUM TEMPERATURE: 145º F (62.8º C) and allow to rest for at least 3 minutes
Ground meats (except poultry), MINIMUM TEMPERATURE: 160ºF (71.1ºC)
Ham, fresh or smoked (uncooked), MINIMUM TEMPERATURE: 145ºF (62.8º C) and allow to rest for at least 3 minutes
Fully Cooked Ham Reheat cooked hams packaged in USDA-inspected plants to 140º F (60º C) and all others to 165º F (73.9º C).
All Poultry pieces, whole, ground, and stuffing, MINIMUM TEMPERATURE: 165º F (73.9º C)
Eggs, MINIMUM TEMPERATURE: 160º F (71.1º C)
Fish & Shellfish, MINIMUM TEMPERATURE: 145º F (62.8º C)
Leftovers, MINIMUM TEMPERATURE: 165º F (73.9º C)
Casseroles, MINIMUM TEMPERATURE: 165º F (73.9º C)
Disclaimer
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