Why use cooking thermometers?
Overcooking food extracts the natural
flavors and nutrients from the food. Undercooking certain foods such as: pork, ham,
beef, fish and chicken, can be very hazardous to your health. Finding the
exact cooking time by the item's weight is difficult because the
shape of many meats is not uniform. A cooking thermometer will
read the internal temperature so you will be able to cook the meat
perfectly, whether you want "well done" or "medium rare".
List of
Recommended Food Cooking Temperatures.
Benefits of Using Digital Cooking Thermometers:
Cooking thermometers such as the 912 are ideal for oven use
since they allow you to monitor the temperature of your food on an
easy to see digital display and without opening the oven door. Place
the stainless steel probe inside your food as you place it in the
oven, it’s that simple. Keep the heat trapped in for the best
results and reduce the frequency of cooking related burns.
The probe of the
cooking thermometers can be left in the meat while cooking
(whether it is in the oven or grill), so you can monitor the
temperature while the food is being cooked, or just rely on the
alarm to alert you when the food has reached the desired temperature.
These sensors eliminate the hassle of “guessing” when the correct /
desired internal temperature of your food is reached to prevent the
under and overcooking of meats, poultry, candy, etc. Using the 912 cooking thermometer will ensure you prepare a safe and perfect meal for your
family and friends.
We back our sensors with a 1-year full warranty and 90-day
replacement period. These sensors are reliable, high-quality, and
very easy to maintain - simply wipe the probe clean with a soft
cloth between uses.
Bacteria grow most rapidly in
the “Danger Zone” —temperatures between 40° F and 140° F, so it's
key to keep foods out of this temperature range. Cold temperatures
keep most bacteria from growing and multiplying so refrigerate foods
quickly.
Rules for Food Handling:
1. Refrigerate or freeze
perishables, prepared foods, and leftovers within 2 hours or less.
Marinate foods in the refrigerator.
2. Never defrost food at room
temperature. Thaw food in the refrigerator, in cold water, or in the
microwave if you'll be cooking it immediately.
3. Separate large amounts of
leftovers into small, shallow containers for quicker cooling in the
refrigerator.
4. Don't over-stuff the
refrigerator. Cold air must circulate to keep food safe.
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Temperature is the only way to gauge whether food is
sufficiently cooked...
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