140˚FI am great for cooking fish to perfection and for hot-holding in commercial food service.
|
160˚FUse me for cooking ground beef, pork, veal and lamb. I am also good for egg dishes.
|
165˚FI have a lot of uses, including chicken, turkey, duck, goose, leftovers and casseroles.
|
170˚FGround lamb is a great fit for me. So are well-done steaks, chicken, roasts, and chops.
|
A REVOLUTION IN FOOD SAFETYT-Sticks are a single-use, disposable cardboard thermometer used to quickly check if meat, fish or poultry are thoroughly cooked and safe to eat. The tip of the T-Stick changes from white to colored within 3-10 seconds (depending on which temperature T•Stick you're using), indicating a safe temperature has been reached.
Use T-Sticks to prevent infection from food-borne bacteria, such as E. coliO157:H7. T-Sticks are much easier to use than meat thermometers. The sensing part of a meat thermometer must be entirely inserted to be accurate, which is difficult to do with a 3/8-inch thick hamburger. T-Sticks eliminate cross-contamination, and do not need to be recalibrated like regular thermometers.
|
|
PRODUCTS |
QUICK LINKS |
|
|
