Taylor MRKT Thermometer, Instant Read

Product details

1 inch dial. Recalibrate. Anti-Microbial sleeve protection (This product does not protect users or others against food-borne bacteria. Always clean and wash this product thoroughly before and after each use). Antimicrobial (Anti-Microbial Sleeve Protection: The sleeve of this thermometer incorporates an EPA registered product that inhibits the growth of bacterial odor and mold on the sleeve. This product does not protect users or others against food-borne bacteria. Always clean and wash this product thoroughly before and after each use): Unprotected vs Antimicrobial protected. Taylor: Accuracy first. Est. 1851. Lifetime warranty. NSF. taylorusa.com. For warranty information please call 1.866.843.3905 or visit us online at: taylorusa.com. Made in China.

Warning

Important: This thermometer is meant to track food temperatures periodically throughout the process, it is not oven safe and cannot be left in food during cooking.

Additional info

How to Use: 1. Remove food from oven and insert thermometer in the thickest part of the meat, 3/4 inches past the center, not in contact with bone, fat or gristle and wait for the temperature to stabilize. 2. If additional cooking time is needed, remove the thermometer from the food and return the dish to the oven. Recalibration: This thermometer can be recalibrated if temperatures begin to seem inaccurate. Attach the thermometer sleeve over the stem aligning the hex nut with the wrench. Immerse the thermometer steam at least 2 inches into an ice slurry (32 degrees F). Let the temperature stabilize and use the wrench to rotate the hex nut until the thermometer reads 32 degrees F. If the sleeve is not accessible a wrench or pliers may be used. Caution: Thermometer may be hot after use, do not touch without protecting hands. Do not leave thermometer in the oven or grill during cooking, damage to the plastic lens will occur. Cleaning and Care: Handwash only. Do not immerse in water or put in dishwasher. Attach sleeve through hole for recalibration or extend the handle. USDA Cooking Temperatures (Visit our website for a full list to safe cooking temperatures): Rare - Beef: 140 degrees (The USDA does not recommend rare 140 degrees as a safe cooking temperature).Med R - Beef: 145 degrees; Pork: 145 degrees.Med - Beef: 160 degrees; Pork: 160 degrees.W Done - Beef: 170 degrees; Pork: 170 degrees; Chicken: 165 degrees; Fish: 145 degrees.