KINGHOFF KH-3697 MEAT THERMOMETER

We rarely realize how important and underappreciated a step in food preparation is professionally measuring the temperature of food during cooking. We usually rely on our senses, which are unfortunately often unreliable. We often use sight and smell to evaluate a dish. But can we tell anything about its exterior by the color of a roasted piece of meat, for example? But what's going on inside? This is especially important with larger pieces of roasted meat. We can cut the meat during cooking, but then we're more likely to observe than measure. This is where professional cooking thermometers come in handy. These are usually specialized instruments designed specifically for measuring food temperature. They have a probe, a type of thermally conductive spike that is inserted into the roasted meat. This probe allows us to know the internal temperature of the food. During heat processing, food must reach its correct internal temperature: beef should reach at least 63° C; poultry and pork - min. 74° C for at least 2 minutes; regenerated foods – min. 75° C; stored foods – min. 63° C. The temperature should be measured in the center of the food - the probe must be placed in the thickest part of the meat - away from the bone. If the product has an irregular shape or the dish consists of several ingredients, the temperature should be measured in several places. Specification: - Thermometer made of stainless steel. - Easy-to-read dial with animal motifs. - Accuracy confirmed by a certificate. - Dial diameter approx. 5cm. - Total length approx. 14cm. - Indicates temperature from 0C to 120C.