Instant-Read Digital Thermometer

HIC Roasting's Digital Meat Thermometer is an invaluable addition to cooking utensils and chef tools for roasting all types of meat. From beef to poultry, pork, lamb, veal, and even game, using a meat thermometer helps gauge internal temperatures so food cooks properly and remains juicy inside while roasting to a golden brown outside. Proper internal temperatures are essential regardless of cooking technique, including roasting, grilling, rotisserie, and slow cooking methods. HIC's Digital Instant-Read Meat Thermometer, with universal temperatures in both Fahrenheit and Celsius and shatterproof LCD display, instantly takes accurate temperature readings (between -50 and 392-degrees Fahrenheit) in as few as 5-10 seconds for precision cooking. It's NSF with a protective sheath that's imprinted with target cooking temperatures for easy reference without flipping through cookbooks. Easy to use, simply clean the thermometer with a damp cloth before first use. For accurate internal temperature, insert the point of the stem into the thickest part of the meat (at least 1.5-inches) without touching the bone and wait for the digital readout. Cook foods until the internal temperature is within the target temperature zone. It's the perfect grilling tool when cooking on the electric grill, charcoal or gas grill, BBQ smokers and campfire cooking, too. Made with stainless steel stem and housing, HIC Roasting's Digital Meat Thermometer is NSF, fast, durable, and compact for easy storage. Clean with a damp cloth. Includes instructions for use. 

• HIC Roasting's Digital Meat Thermometer instantly reads internal temperature for properly cooked meat that's juicy and roasted to perfection
• Made from stainless steel; BPA-free plastic; NSF; shatterproof LCD display; protective sheath with cooking temperature guide; LR44 battery included
• Instantly read beef, poultry, pork, lamb, and game temperatures (-50-392-degrees Fahrenheit) for grilling, rotisserie, and slow cooking methods
• Insert pointed end into thickest part of the meat (at least 1.5-inches) without touching the bone and wait for the digital readout (5-10 seconds)