MEAT THERMOMETER
Instructions and Guarantee
542
GB
USING PRODUCT The thin tip of the probe measures the current temperature.
1. Be sure meat is entirely thawed to the centre before using meat thermometer.
2. Gently insert the tip of the probe into the centre (thickest part) of the meat/food, but
not in contact with bone, fat or gristle. INSERT THE PROBE A MINIMUM OF 4cm INTO
MEAT.
3. Place meat in oven. When thermometer reaches desired temperature, remove meat
from oven. THERMOMETER WILL GET HOT – DO NOT TOUCH WITH BARE HANDS!
TEMPERATURE CHARTS For your guidance, the temperature chart at the front of this
booklet shows meat temperature recommendations from both Heston and from the
USDA*. Heston’s temperatures are often slighter lower and are specifically developed to
give the best possible taste and texture result for each food type. However, it is important
to understand that if you choose to use temperatures lower than the USDA guidelines,
there may be a greater health risk involved; particularly when cooking meat, poultry &
TEMPERATURE CHART
*USDA stated temperatures are the minimum safe internal temperature
Meat
Heston USDA
Beef & Veal
(Whole Cuts)
Rare 50
63
Medium Rare 55
Medium 60
Medium Well 65
Well Done 70
Minced Beef
(Beef Burgers)
Medium Rare 55
72
Medium 60
Medium Well 65
Well Done 70
Other Minced Meats
& Sausages
70 74
Lamb (Whole Cuts) 60 63
Pork/Ham (Whole Cuts) 60 63
Fish 50 63
Poultry
Whole Chicken/Leg 75
74
Whole Breast 65
(ºC) (ºC)
Meat
USDA
Beef & Veal
(Whole Cuts)
63
Minced Beef
(Beef Burgers)
72
Other Minced Meats
& Sausages
74
Lamb (Whole Cuts) 63
Pork/Ham (Whole Cuts) 63
Fish 63
Poultry 74
(ºC)
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