Simply insert the point of the thermometer into the thickest part of the meat or poultry. Be sure the tip is not touching bone, gristle, the pan, or cavity. Place meat in the oven with the thermometer facing the door. Leave thermometer in meat while roasting.
When the pointer reaches the desired temperature the meat can be removed from the oven.
- For use in conventional or convection oven.
- Stainless steel.
- Temperature range; 60°C to 87°C.
- Wipe with a damp cloth.
- DO NOT put in the dishwasher