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slide 1 of 1, Taylor Pro Digital Cooking Thermometer with Probe, 1 ct
Taylor

Taylor Pro Digital Cooking Thermometer with Probe

Note: There is static cling label over the digital display and in some units a strip under the battery cover to prevent battery drain during shipping. Please remove both before use. Cleaning and Care: Do not immerse thermometer in water. Not for use in dishwashers. Clean probe portion only with hot, soapy water and wipe cord and casing with damp cloth. Minimum Internal Cooking Temperatures as Recommended by the USDA (The USDA does not recommend rare 140 degrees F as safe eating temperature.): Important! These are the minimum internal temperatures that food must reach to be considered safe to eat, no matter how you prepare them. We recommend the following guide lines but personal taste temperatures may be different from the below: Fresh Ground Beef, Veal, Pork: 160 degrees F/72 degrees C. Beef, Veal, Lamb - Roast, Steaks, Chops: Rare (The USDA does not recommend rare 140 degrees F as a safe eating temperature.) Medium Rare (with 3 Min Rest): 145 degrees F/63 degrees C; Medium: 160 degrees F/72 degrees C; Well Done: 170 degrees F/77 degrees C. Ham: Fresh Raw: 160 degrees F/72 degrees C; Precooked (To Reheat): 140 degrees F/60 degrees C. Poultry: Ground Chicken, Turkey: 165 degrees F/74 degrees C; Whole Chicken, Turkey: 165 degrees F/74 degrees C; Breast, Roasts, Thighs and Wings: 165 degrees F/74 degrees C. Fish (Cook Until Opaque and Flakes Easily with Fork): 145 degrees F/63 degrees C. Stuffing (Cooked Alone or in Bird): 165 degrees F/74 degrees C. Egg Dishes: 160 degrees F/72 degrees C. Leftovers, Casseroles: 165 degrees F/74 degrees C.