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The MT200K Meat Thermometer with Safe Cooking Temperature Zones can be inserted into the food at the beginning of the cooking time and remain there throughout cooking. The temperature indicator on the meat thermometer will rise slowly as the food cooks.
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.
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|
|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|
|Temperature Measurement Range||+60°C to +85°C / +120° to +200°F|