Product Detail

Our GoodCook Everyday Meat Thermometer safely measures the internal temperature of meats, as they cook, with stainless steel probe. Displays the reading in Fahrenheit and Celsius, ranging from 120° to 200°F and 49° to 93°C. The analog bi-directional dial points to the internal temperature of meat on the straight end and the corresponding doneness on the round end. This thermometer is already calibrated for accuracy; tested and certified by NSF. Flat-sided design prevents the thermometer from rolling away when set aside.

Brand Information

Bring high-quality cooking tools to your home kitchen with the GoodCook Classic Precision Meat Thermometer. Designed with home cooks in mind, this classic kitchen thermometer measures between 120° to 200°F (49° to 93°C) and provides both Fahrenheit and Celsius readings to safely measure the internal temperature of meats as they cook for safety and doneness. The convenient opposing cooking guide helps you prepare beef, lamb, pork, ham, chicken, turkey, and more to the exact temperature and doneness level needed as recommended by the USDA. The dual-read dial points to the temperature (red end) and cooking guide (black end) at the same time for easy use, and the stay-still, non-rolling head design allows you to easily monitor the temperature during cooking. Simply insert the probe at least two inches into the thickest part of meat, away from bones, fat or gristle. The thermometer dial will start out of range with uncooked meat (below 120°F) and will move into temperature zone for accurate reading as it cooks - keep cooking meat until desired temperature/doneness is achieved. The durable stainless steel probe is made to last and is easy to clean by wiping with a damp cloth and mild soap. For additional disinfecting, wipe probe clean with rubbing alcohol (do not immerse in water). This cooking thermometer is also NSF-approved, making it great for use in commercial and food service kitchens. For over 30 years, GoodCook has created the tools that have made life in the kitchen easier and more enjoyable. As we've grown, we strived to stay on trend and continually incorporate more function and value into our kitchenware products. We take pride in the fact that GoodCook products are being used every day, and that our name is recognized as a helpful resource supplying products, recipes and inspiration for home cooks across America.

Product Detail

Our GoodCook Everyday Meat Thermometer safely measures the internal temperature of meats, as they cook, with stainless steel probe. Displays the reading in Fahrenheit and Celsius, ranging from 120° to 200°F and 49° to 93°C. The analog bi-directional dial points to the internal temperature of meat on the straight end and the corresponding doneness on the round end. This thermometer is already calibrated for accuracy; tested and certified by NSF. Flat-sided design prevents the thermometer from rolling away when set aside.

productAttributes.Alternative Description

Meat Thermometer

Features

Safely measures the internal temperature of meats, as they cook, with stainless steel probe. Displays the reading in Fahrenheit and Celsius, ranging from 120° to 200°F and 49° to 93°C

Analog bi-directional dial points to the internal temperature of meat on the straight end and the corresponding doneness on the round end

Flat-sided design prevents the thermometer from rolling away when set aside

This thermometer is already calibrated for accuracy; tested and certified by NSF. Because the range of this thermometer is from 120° to 200°F, it will not point to a numeric value for room temperature. However, the "medium" indicator in the cooking guide is approximately 80°F; if the straight end of the dial is there, that is roughly the room temperature

Large bold digits indicate the internal temperature of meat with the straight end of the dial. The meat guide shows, at the corresponding temperature, the meat's doneness for beef, pork, veal and lamb for well, medium and medium rare with the round end of the dial. Indicators are included for minimum safe cooking temperatures as recommended by the USDA for ground meat, poultry and ham