MT200K Meat Thermometer

You can use the movable temperature indicator on the edge of the large dial face to select the type of meat being grilled, roasted or baked. As soon as the internal temperature of the meat reaches the pre-set safe cooking temperature point on the dial, the meat is cooked.

Meat Thermometer Use

• Be sure the Thermometer stem is clean before using the Thermometer
• The meat you are roasting should be thawed entirely through before using the Thermometer
• Insert the thermometer stem into the roast or fowl being prepared, being sure the stem is inserted into the center of the meat and is not in contact with bone or gristle
• Pre-set the movable temperature indicator to the type of meat being grilled, roasted or baked
• When the internal temperature reaches the pre-set point on the dial the meat is done

Meat Temperatures

You cannot tell whether meat is safely cooked simply by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

The U.S. Department of Health & Human Services recommends the following temperatures when cooking meat:

Category	Food	Temperature (°F)	Rest Time
Ground Meat & Meat Mixtures	Beef, Pork, Veal, Lamb	160	None
	Turkey, Chicken	165	None
Fresh Beef, Veal, Lamb	Steaks, Roasts, Chops	145	3 minutes
Poultry	Chicken & Turkey (Whole)	165	None
	Poultry Breasts, Roasts	165	None
	Poultry Thighs, Legs, Wings	165	None
	Duck & Goose	165	None
Pork and Ham	Fresh Pork	145	3 minutes
	Fresh Ham (Raw)	145	3 minutes
	Precooked Ham (to Reheat)	140	None