MEAT THERMOMETER GB > INSTRUCTIONS AND GUARANTEE

MEAT THERMOMETER
GB > INSTRUCTIONS AND GUARANTEE
The Heston Blumenthal Precision range of thermometers by Salter represent the epitome of precision and
accuracy, innovation, style and heritage.
How To Use
1. Oven Roasting - Be sure meat is entirely thawed to the centre before using meat thermometer.
2. Insert thermometer in the thickest part of the meat to a point where the tip is 2cm past the centre of
the roast, but not in contact with bone, fat or gristle.
3. Place meat in oven. When thermometer reaches desired temperature, remove meat from oven.
4. Moderate oven temperatures are best to conserve flavour and juices.
Food
Temperature
Ground meat
71°C/160°F
74°C/165°F
Fresh Beef, Veal, Lamb
64°C/145°F
71°C/160°F
75°C/170°F
Fish
63°C/145°F
Leftovers
75°C/165°F
Fresh Pork
71°C/160°F
75°C/170°F
Beef, Pork, Veal, Lamb
Turkey, Chicken
Medium rare
Medium
Well done
Well done (all fish)
Reheat
Medium
Well done
Poultry
74°C/165°F
Ham
71°C/160°F
60°C/140°F
All poultry
Fresh (raw)
Pre-cooked (reheat)
This temperature chart refers to information given by the USDA regarding safe internal meat cooking
temperatures. The USDA does not recommend any temperature less than 63°C/145°F as a safe temperature.
Chefs often cook some meats at lower temperatures to e.g. rare steak, lamb, tuna etc. If you wish to
try this at home you may find the following guidelines useful. Many recipes call for meat to be ‘rested’
after cooking, you may wish to take this into account according to your recipe.
The table below refers to cooking fresh cuts of meat (not ground meat). Poultry must be well cooked.
Type
Beef
Rare
120°-125°F
49°-52°C
Veal
Lamb
–
120°-125°F
49°-52°C
Pork
–
Medium–rare
125°-130°F
52°-54°C
125°-130°F
52°-54°C
125°-130°F
52°-54°C
–
Medium
135°-140°F
57°-60°C
135°-140°F
57°-60°C
135°-140°F
57°-60°C
135°-140°F
57°-60°C
Medium–well
140°-150°F
60°-65°C
140°-150°F
60°-65°C
140°-150°F
60°-65°C
140°-150°F
60°-65°C
Well
150°F
65°C
–
150°F
65°C
150°F
65°C
Caution
• DO NOT leave in oven at temperatures above 225°C (440°F). Damage to silicone grips may result.
• DO NOT immerse in cold water after removing thermometer from food. Allow thermometer to cool at
room temperature.
•Always wear a heat resistant glove when touching the thermometer during or after use.
DO NOT TOUCH WITH BARE HANDS!
Cleaning & Care
Your thermometer is constructed of stainless steel and plastic. Clean with a damp cloth. Grease or other
stubborn marks can be removed from metal parts with a scouring pad. DO NOT wash in a dishwasher or
immerse in water.
GUARANTEE
Salter will repair or replace this product free of charge, if within two years of the date of purchase it can
be shown to have failed through defective workmanship or materials. This undertaking is in addition to a
consumer’s statutory rights and does not affect those rights in any way. For UK Sales and Service contact
HoMedics Group Ltd, PO Box 460, Tonbridge, Kent, TN9 9EW, UK. Helpline Tel No: (01732) 360783. Outside
the UK contact your local Salter appointed agent.
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IB-502-0610-01