Directions

Cleaning and Care: Handwash only. Do not immerse in water or put in dishwasher. How to Use: 1. Thaw meat entirely before use. 2. Insert thermometer in the thickest part of the meat, 3/4 inch past the center, not in contact with bone, fat or gristle. 3. Place meat and thermometer in the oven. The temperature will rise slowly during the cooking process. Remove meat from the oven when desired temperature is reached. Let rest. Suggested positioning for best results.

Cooking Tip: You scoured the butcher chart for that elusive cut, diligently monitored the temperature for the perfect medium rare, even seared the outside to lock in that flavor. But don't cut in just yet. When given time to rest, muscle fibers that compressed in the process of cooking will relax, allowing juice to recirculate through the meat. Every minute you let your perfectly roasted creation rest after cooking is a chance to retain more of the delectable juices that make contribute to a moist, tender, and savory textured roast. Chef's Serving Temperatures: (These are serving temperatures. Remove meat from oven prior to reaching the ideal temperature. The meat will continue to cook, also called carry over cooking, and rise a few to several degrees as it rests.): Bleu: Beef: 110 degrees F. Rare: Beef: 120 - 130 degrees F. Med R: Beef: 130 - 135 degrees F. Med: Beef: 135 - 145 degrees F; Pork: 137 degrees F. W Done: Beef: 155 degrees F+; Pork: 150 degrees F; Chicken: 165 degrees F; Fish: 145 degrees F (Visit our website for more information on specific fish/seafood serving temperatures. Taylor recommends referencing USDA temperatures to ensure food is safely cooked).

Warnings

Caution: Thermometer will be hot after use, do not touch without protecting hands. Always remove the thermometer before using the self-cleaning setting on the oven. The high temperatures will damage the thermometer.