Smart Thermometer

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  You can't tell if a food is safely cooked by sight, smell or even taste. A food thermometer is the only way to ensure food is cooked to the proper temperature and harmful bacteria are eliminated.

 A food thermometer is not needed just for meat and poultry. A safe minimum internal temperature must be reached to avoid food poisoning in all cooked foods. The "danger zone" for perishable foods is between 40° and 140° Fahrenheit.

temperature danger zone chart

Perishable foods are no longer safe to eat if they have been in this danger zone for more than two hours (one hour in 90° Fahrenheit or above). A food thermometer also is needed after food is cooked to ensure the temperature doesn't fall into the danger zone. This is especially important for buffet and potluck-style gatherings.

Prevent Food Poisoning by Using a Food Thermometer

Ensuring foods reach this safe minimum internal temperature with a food thermometer is the only reliable way to ensure safety and to determine the doneness of cooked meats, poultry, egg dishes and leftovers.

 

Category

Food

Temperature

Ground Meat and Meat Mixtures

Beef, Pork, Veal and Lamb

160°F

 

Hamburgers (prepared as patties, meatballs, etc.)

160°F

 

Turkey and Chicken

165°F

Fresh Beef, Veal, Pork and Lamb

Steaks, Roasts and Chops*

145°F*

Poultry

Whole Chicken and Turkey

165°F

 

Poultry Breasts and Roasts

165°F

 

Poultry Thighs, Legs and Wings

165°F

 

Duck and Goose

165°F

 

Stuffing (cooked in bird or alone)

165°F

Pork

Fresh Pork*

145°F*

 

Fresh Ham (raw)*

145°F*

 

Precooked Ham (to reheat)**

140°F

Egg Dishes

Egg Dishes

160°F

 

Eggs

Cook until yolk and white are firm

Leftovers and Casseroles

Leftovers

165°F

 

Casseroles

165°F

Seafood

Fin Fish

145°F or until flesh is opaque and separates easily with a fork

 

Shrimp, Lobster and Crabs

Cook until flesh is pearly and opaque

 

Clams, Oysters and Mussels

Cook until shells open during cooking

 

Scallops

Cook until flesh is milky white or opaque and firm

Game Animals

Venison, Elk and Bison

160°F

Game Birds

Grouse, Guineafowl, Partridge, Squab (young pigeon), Quail, Pheasant, Ratites (emu, ostrich, and rhea), Wild Ducks, Wild Geese, Wild turkey, and other species

165°F

 

*Must reach an internal temperature of 145°F and allow to rest for at least 3 minutes before carving or consuming.

**Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F.

Upgraded Version

– Water resistant design for life water.
– The Upgraded LCD screen display more stable.
– Newer package design with manual.

Easy to Use

Simply pull out the stainless super long probe, insert into your food or liquid and read the temperature; Auto-shut off after 10 minutes, extending your battery life.

Important Notice

1.Clean the digital thermometer and probe with a damp cloth before and after use.

2.Do not submerse the unit in water or place it in dishwater. BE CAREFUL NOT TO GET WATER IN THE THERMOMETER AS THE TOP ELECTRONIC PART IS NOT WATERPROOF.

3.NEVER use the thermometer in a CLOSED OVEN.

4.Button Battery (not included): 1 X AG13 ( also named LR44), 1.5 V