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GoodCook Thermometer, Meat
GoodCook Thermometer, Meat
GoodCook Thermometer, Meat
GoodCook Thermometer, Meat

GoodCook™ Classic Stainless Steel Meat Thermometer

1 each
1
GoodCook™ Classic Stainless Steel Meat Thermometer

GoodCook™ Classic Stainless Steel Meat Thermometer

1 each

100% satisfaction guarantee

Place your order with peace of mind.

Harris Teeter
Harris Teeter
Available in 20147
Delivery
by 8:15pm today
or schedule a time
Pickup
Unavailable at this store

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About

Details

Tested and certified by NSF international. The Public Health and Safety Company. 120-220 degrees F/49-93 degrees C temperature range. Dual needle shows temperature and internal cooking guide. Stay still design. Stainless steel. www.goodcook.com. 100% satisfaction guarantee. Made in China.


Directions

Use & Care: This meat thermometer is designed to be left in the meat during the entire cooking process. Not suitable for microwave cooking. 1) Meat must be entirely thawed before inserting the thermometer. 2) Insert thermometer approximately 2 inches or into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3) Preheat oven to 325 degrees F or recommended temperature as specified by your recipe. 4) Black pointer indicates food temperature while red 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. Internal Cooking Temperature Guide as Recommended by the USDA: Updated: July 22, 2014 (foodsafety.gov). Beef, Pork, Veal & Lamb (Steaks, Chops, Roasts): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Ground Meats (Except Poultry): 160 degrees F (71.1 degrees C) minimum temperature; Ham, Fresh or Smoked (Uncooked): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes; Fully Cooked Ham: Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all other to 165 degrees F (73.9 degrees C); All Poultry (Pieces, Whole, Ground, and Stuffing): 165 degrees F (73.9 degrees C) minimum temperature; Eggs: 160 degrees F (71.1 degrees C); Fish & Shellfish: 145 degrees F (62.8 degrees C); Leftovers: 165 degrees F (73.9 degrees C); Casseroles: 165 degrees F (73.9 degrees C).

About

Details

Tested and certified by NSF international. The Public Health and Safety Company. 120-220 degrees F/49-93 degrees C temperature range. Dual needle shows temperature and internal cooking guide. Stay still design. Stainless steel. www.goodcook.com. 100% satisfaction guarantee. Made in China.


Directions

Use & Care: This meat thermometer is designed to be left in the meat during the entire cooking process. Not suitable for microwave cooking. 1) Meat must be entirely thawed before inserting the thermometer. 2) Insert thermometer approximately 2 inches or into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3) Preheat oven to 325 degrees F or recommended temperature as specified by your recipe. 4) Black pointer indicates food temperature while red 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. Internal Cooking Temperature Guide as Recommended by the USDA: Updated: July 22, 2014 (foodsafety.gov). Beef, Pork, Veal & Lamb (Steaks, Chops, Roasts): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Ground Meats (Except Poultry): 160 degrees F (71.1 degrees C) minimum temperature; Ham, Fresh or Smoked (Uncooked): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes; Fully Cooked Ham: Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all other to 165 degrees F (73.9 degrees C); All Poultry (Pieces, Whole, Ground, and Stuffing): 165 degrees F (73.9 degrees C) minimum temperature; Eggs: 160 degrees F (71.1 degrees C); Fish & Shellfish: 145 degrees F (62.8 degrees C); Leftovers: 165 degrees F (73.9 degrees C); Casseroles: 165 degrees F (73.9 degrees C).


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