Do you struggle to know if your roast or steak is cooked enough for your liking? Does the ‘finger touch test’ leave you a little bewildered? Well, you’re not alone!
By taking the guesswork out of cooking your meat to perfection, you’ll quickly wonder how you lived for so long without this useful kitchen accessory!
For more information, see the details or directions tabs below.
Find your nearest collection point and the related freight now!
Add your suburb or postal code. We’ll display your nearest collection point (including the collection day and freight cost). Click the More Info link for contact details. Click the Directions link and we’ll guide you all the way. (No results? Widen your search.)
We’ve arranged our collection points in “clusters” on the map to avoid a cluttered view. Click on a cluster to zoom in for more clarity.
Why the CDN Meat Thermometer?
It’s the most affordable, easy to operate type that we’ve found so far. While it doesn’t provide an instant ‘read’ (it takes about 15-30 sec), there are no electrical wires to play up and no batteries to go flat 🙂
This thermometer offers value for money because it can be easily re-calibrated with the boil test (see not in the Directions tab) ensuring accurate temperatures for many, many years to come.
Meat / Poultry Dial Thermometer features:
• Measures temps from 50 – 100ºC • Extra large 5cm dial that allows you to closely monitor your food’s temperature • Semi-glow-in-the-dark markings make it easy to read in low light conditions • Durable laboratory glass lens • Target marker and range indicator • Dishwasher safe • Oven proof • 5 year limited warranty • Designed in the United States
Uses:
• Roasts • Meat • Poultry
Directions for use: 1. Prior to it’s first use, this thermometer needs to be ‘calibrated’ which is a simple task (see below). 2. Once calibrated, and prior to cooking, simply insert the stainless steel stem/probe at least half-way into the thickest part of your meat (away from the bone, gristle and fatty areas). 3. Slide the target marker to the desired final internal temperature. Remember that the internal temperature of your meat will rise 2°C to 5°C during the recommended resting period. 4. Check the temperature dial reading periodically. If re-inserting the thermometer, wait for 15 – 30 seconds for the temperature to register on the dial. Irregular shaped roasts may need to be tested in several places. 5. Remove your meat from the heat source when the internal temperature is approximately 2°C to 5°C below the optimum temperature for the desired doneness. 6. Take care when removing the thermometer – it will be VERY hot. 7. Loosely tent your meat in foil or a warmed bowl and rest for at least 15 – 20 minutes. 8. After each use, wash the stem of the meat thermometer thoroughly in hot, soapy water or place on the top shelf in the dishwasher. 9. Periodically check the calibration of your thermometer to ensure it continues to give accurate readings.
Internal temperatures for perfectly cooked meat:
Beef Very rare: 54ºC Rare: 60ºC Medium rare: 63ºC Medium (still a little pink): 68ºC Well done: 70ºC
Lamb Rare: 60ºC Medium: 63ºC Well done: 70ºC
To calibrate your thermometer: Step 1: Bring a pot of water to boil. Step 2: With a washing-up glove on, hold your thermometer in the boiling water with the stem at least halfway submerged. Step 3: Wait for at least 15 – 30 seconds for the temperature to be accurately recorded. Step 4: Your temperature dial should read 100º Celsius (with the pointer at the Boil Test section on the dial face). Step 5: If the temperature reading is any different to this, adjust the small nut on the underside of the thermometer, located where the dial head meets the stem. Slowly turn this nut, which will move the pointer up or down, until you have reached the correct temperature of 100ºC. (Anti-clock wise will raise the pointer, and clock-wise will lower it). It won’t be a large turn, so easy does it!
Meat Thermometer
$16.00
Weight: 50g
Do you struggle to know if your roast or steak is cooked enough for your liking? Does the ‘finger touch test’ leave you a little bewildered? Well, you’re not alone!
By taking the guesswork out of cooking your meat to perfection, you’ll quickly wonder how you lived for so long without this useful kitchen accessory!
For more information, see the details or directions tabs below.
Description
Find your nearest collection point and the related freight now!
Add your suburb or postal code. We’ll display your nearest collection point (including the collection day and freight cost). Click the More Info link for contact details. Click the Directions link and we’ll guide you all the way. (No results? Widen your search.)
We’ve arranged our collection points in “clusters” on the map to avoid a cluttered view. Click on a cluster to zoom in for more clarity.
Why the CDN Meat Thermometer?
It’s the most affordable, easy to operate type that we’ve found so far. While it doesn’t provide an instant ‘read’ (it takes about 15-30 sec), there are no electrical wires to play up and no batteries to go flat 🙂
This thermometer offers value for money because it can be easily re-calibrated with the boil test (see not in the Directions tab) ensuring accurate temperatures for many, many years to come.
Meat / Poultry Dial Thermometer features:
• Measures temps from 50 – 100ºC
• Extra large 5cm dial that allows you to closely monitor your food’s temperature
• Semi-glow-in-the-dark markings make it easy to read in low light conditions
• Durable laboratory glass lens
• Target marker and range indicator
• Dishwasher safe
• Oven proof
• 5 year limited warranty
• Designed in the United States
Uses:
• Roasts
• Meat
• Poultry
Directions for use:
1. Prior to it’s first use, this thermometer needs to be ‘calibrated’ which is a simple task (see below).
2. Once calibrated, and prior to cooking, simply insert the stainless steel stem/probe at least half-way into the thickest part of your meat (away from the bone, gristle and fatty areas).
3. Slide the target marker to the desired final internal temperature. Remember that the internal temperature of your meat will rise 2°C to 5°C during the recommended resting period.
4. Check the temperature dial reading periodically. If re-inserting the thermometer, wait for 15 – 30 seconds for the temperature to register on the dial. Irregular shaped roasts may need to be tested in several places.
5. Remove your meat from the heat source when the internal temperature is approximately 2°C to 5°C below the optimum temperature for the desired doneness.
6. Take care when removing the thermometer – it will be VERY hot.
7. Loosely tent your meat in foil or a warmed bowl and rest for at least 15 – 20 minutes.
8. After each use, wash the stem of the meat thermometer thoroughly in hot, soapy water or place on the top shelf in the dishwasher.
9. Periodically check the calibration of your thermometer to ensure it continues to give accurate readings.
Internal temperatures for perfectly cooked meat:
Beef
Very rare: 54ºC
Rare: 60ºC
Medium rare: 63ºC
Medium (still a little pink): 68ºC
Well done: 70ºC
Lamb
Rare: 60ºC
Medium: 63ºC
Well done: 70ºC
To calibrate your thermometer:
Step 1: Bring a pot of water to boil.
Step 2: With a washing-up glove on, hold your thermometer in the boiling water with the stem at least halfway submerged.
Step 3: Wait for at least 15 – 30 seconds for the temperature to be accurately recorded.
Step 4: Your temperature dial should read 100º Celsius (with the pointer at the Boil Test section on the dial face).
Step 5: If the temperature reading is any different to this, adjust the small nut on the underside of the thermometer, located where the dial head meets the stem. Slowly turn this nut, which will move the pointer up or down, until you have reached the correct temperature of 100ºC. (Anti-clock wise will raise the pointer, and clock-wise will lower it). It won’t be a large turn, so easy does it!
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