FAQs
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Instant-read thermometers aren’t meant to be left in the food while it cooks. Instead, use it to check food towards the end of cooking.
The temperature measurement position is the conical part of the probe tip. The temperature can be measured by inserting the probe into the food for 3-5 mm.
Instant-read meat thermometers are not oven-safe.
The bone is always the coldest part of a steak. If you cook a pork shoulder bone-in, the bone conducts heat deep into the interior. To tell if a roast chicken is done, always measure in the center of the dark meat- and stay away from the bones.
To gauge the temperature of a large piece of meat, insert the thermometer probe through the center of the thickest part of the meat, avoiding any bones, fat, or gristle. The thermometer tells you the temp in 1 second, but you can leave the thermometer in the meat for longer if you want to double-check.
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”
It’s important to remember that an instant-read thermometer and a meat thermometer are two different tools. Instant read thermometers are great for taking quick measurements, but meat thermometers are meant to be left inside meat while it cooks.
It can work for candy that has melted into a liquid state.
The display will rotate 180° to accommodate both left and right handed users.
Yes, if you suspect it to be inaccurate, you can re-calibrate this device.
Yes. The Breezo Fan is not included in the package of ProTemp S1 or ProTemp 2 Plus, so you need to purchase it separately.
