Product Description

Stainless Steel. Easy read pointers. Separate meat and oven scales. One of the key features to our Tala meat and oven thermometer is the dial size of the product. The Meat Thermometer is large enough to read without needing to take the meat out of the oven, So no need to let the heat out or if you do not have a trusty tea towel on hand! Using the Tala Oven and Meat Thermometer: The oven and meat thermometer has two pointers - blue and red. The blue pointer indicates the internal meat temperature on the black scale with blue dots. The red pointer indicates the oven temperature on the red scale. The two pointers measure separately but simultaneously. Directions: 1. Insert the thermometer 6cm/2.5inches into the thickest part of the meat, away from bone and gristle. 2. Align the blue external indicator (outside the casing) with the required meat setting. 3. Place the uncovered meat in the oven with the thermometer dial facing the oven window for easy reading. Avoid opening the oven door during cooking as the hot air will escape. 4. When the blue meat pointer lines up with the blue external indicator, the meat is done. - CAUTION: The pointed end of this thermometer could cause injury. Store in a safe place away from children. Do not use if cracks in glass appear or water under glass is visible. After cooking, the thermometer will be very hot - let it cool down to room temperature before cleaning. Always use oven gloves to handle. Care and use: Before first use and after every use, wipe the thermometer clean with a soapy damp cloth. Air or towel dry. Do not use in a dishwasher. Do not use to measure something out of the thermometer's maximum measuring range.