Digital Cooking Thermometer
$14.95
Currently Unavailable
Never Serve Unsafe Undercooked Foods Or Overdone Burnt Foods To Your Family Again!
Ideal For:
- Protecting you, your children and your family members from the misery of accidental food poisoning.
- Ensuring burgers, ribs, kebobs and other BBQ foods are cooked to a safe temperature, and not just ‘disguised’ with charred skin.
- Making sure large roasts have been cooked to the correct temperature right in the middle where it is the furthest away from the heat source (and could still be unsafe) without needing to slice food open, prod with a spatula, or leave huge knife puncture marks.
- Eliminating the chances of overcooking and burning foods by being over cautious about food poisoning.
- Checking the safe temperature of fish, casseroles or steaks, when deep frying or smoking meats, or when brewing beer.
- Baking bread like an expert - yeast needs to be added to water at a specific temperature, and you can also check bread for ‘doneness’ without overbaking.
- Checking the temperature of homemade ice cream to ensure the custard base is at the right temperature before refrigerating to avoid the eggs scrambling.
- Reheating leftover food to safe temperatures, without experiencing a cold, soggy middle.
- Using as a candy thermometer to ensure sugar syrup is at the correct concentration.
- Checking that cakes are fully baked – if eggs are not cooked through, they can cause food poisoning that is especially harmful to pregnant women.
- The cautious amongst us. Our products come with 100% lifetime guarantee, so you get to try it out risk free!
Make Food Safety a Priority
Do I really need a cooking thermometer? It's a question a lot of people ask.
And yet, it's one of those tools where, if used properly, it’s an absolute essential.
Last year, the Centers for Disease Control and Prevention stated that 48 million people were sick with food poisoning in the USA.
128,000 of these people were hospitalized, with 3000 of them dying.
The sad truth is that, although there were many people who became ill because of food poisoning in restaurants, food stalls and other venues, most of them became ill from home cooked food.
Unless you've got X-ray vision, knowing how well done food is on the inside, from the outside, is impossible.
Most people understand this when they're thinking of large meals, such as a roast turkey.
And yet, the very same people don't see the point of using a thermometer when barbecuing meats, or cooking smaller roasts, such as a pork shoulder.
Did you know, during BBQ season, cases of food poisoning more than double here in the USA? We don’t want to be killjoys, but a trip to ER is never fun.
And when it’s a loved one who has eaten something you’ve cooked? Let’s just say the guilt is even more painful than having food poisoning!
Some people swear by checking that the juices run clear for ‘doneness’ of meat. This is a terrible idea.
The reason why raw meat has a red or pink color is because of a molecule called myoglobin. The theory behind checking for clear juices is that myoglobin loses its color when heated.
However, the point it changes color can change. In other words, the only way you can be sure you are serving your loved ones meat that is cooked through (whilst also not serving them burnt dust) is to push the probe of a cooking thermometer right into the center of foods.
Stop thinking you have x-ray vision! Just this one tip could halve the number of annual food poisoning related ER trips in the USA!
Even cake making can be hazardous. If you've baked a cake, and some of the eggs are still raw inside, and you then serve to a pregnant woman, you're putting her (and her unborn child) at so much risk.
A good cooking thermometer is a must for any kitchen, and deserves to be hung up or stored somewhere that's within easy reach for everyday use, so you never have to worry about poisoning a family member or loved one.
Why Our Cooking Thermometer?
The Chef Remi Cooking Thermometer has been designed to be your ally in the fight against food poisoning…..every day!
It can instantly read temperatures from as low as -58°F up to as high as 572ºF (-50ºC to 300°C) giving you complete versatility.
The temperature is displayed on a large, easy to read, instant electronic LCD display which is backlit, so you can accurately check temperatures even in dim lighting, such as at an evening barbecue or camping trip.
We have added a long probe that is not only incredibly accurate at reading temperatures, it allows you to check the temperature at the center of even the largest roasts,where it is the furthest away from the heat source (and could still be unsafe).
To make things even safer, we’ve added a minimum temperature function. This helps you when you can’t check the recommended middle of foods (e.g. the plumpest part of chicken).
You will be able to see what the minimum likely temperature is to ensure you don’t stop cooking until your food is completely safe to eat.
Our thermometer comes with a companion manualon optimal cooking temperatures so you know exactly what safe temperature to reach for different types of foods.
Another safety feature we’ve added is the‘freeze’ temperature function which allows you to freeze the temperature while the long probe is in the food.
This stops you from accidentally reading a lower temperature when taking the probe out as it is now showing the temperature of the surrounding air, and consequently ruining your food by overcooking as you assumed it was cooler than it actually was.
You can also easily switch between Fahrenheit and Celsius, which means you can follow recipes from any part of the world.
The housing is made from robust and durable anti-microbial plastic, which inhibits the growth of odor and stain-causing bacteria, so you can use our thermometer again and again without worrying about contamination.
And it’s also completely splash-proof, which means you use it indoors anywhere in the kitchen (the oven, fryer, with water etc), but it can also withstand outdoor environments too, such as grilling or smoking.
Cleanup is just simply wiping off food residue, and your thermometer is good to go.
Lastly, we have added an auto shut off feature which means this device will shut off after a few minutes of no use, saving battery life.
No one likes food poisoning, and the guilt from poisoning a loved one feels even worse!
Arm yourself with the Chef Remi Cooking Thermometer and you’ll protect your whole family from food poisoning.
Why Buy From Us
We offer a 100% ‘cannot lose’ lifetime guarantee with all of our products. Chef Remi products are made from the highest quality materials and we consistently endeavor to provide you with the best kitchen products and customer support in the industry.
However, we also know that we cannot please everyone all of the time. Therefore, if at any time you aren’t thrilled with your cutting board, just send a quick message to our friendly support desk (support@chefremi.com) and you'll receive an immediate replacement or refund, depending on the nature of the issue.
No questions asked, no hard feelings, and absolutely no risk! We want you to become a lifetime customer here at Chef Remi and, as such, we’re prepared to offer a lifetime guarantee!
Instructions
1) Find the coolest part of the meat by pushing the thermometer through the center until it emerges on the other side Don’t worry about hitting the absolute center, just aim for the general area, and push the thermometer probe through until it pops out on the other side.
In case of big roast, such as a prime rib with bone or a whole turkey, where pushing the probe right through is impossible, push through until you hit bone. When you first push the thermometer through, the reading should jump up and then start to drop as it reaches the coolest point.
As you carry on pushing the probe through until it pops out on the other side, the temperature should start rising again. Please note, we do not recommend you check the temperature whilst initially pushing the probe in as the temperature can jump as it pushes through different materials, such as connective tissue, fat etc which makes it hard to get accurate readings.
2) Retract the thermometer probe through the meat By slowly retracting the probe back through the meat, you can check for the lowest temperature as you hit the coolest point.
This is the temperature you should go by. As you’ve already ‘punctured’ your way through, pulling the thermometer out is a much smoother process, and you get a much more accurate reading.
3) If you can’t read the display to see the temperature because of the angle, press the ‘freeze’ button As soon as you take out the probe, a sensitive thermometer like ours will register this, and the temperature display will show a drop in temperature.
There's no getting around this! If you want a responsive thermometer that shows accurate results, then of course it will show a lower temperature as soon as you take it out of food, as it is reacting to the cooler air temperature (compared to the previous warmer food temperature).
The freeze button will allow you to 'freeze' the temperature while the probe is in the food. Then, even when you take the probe out to check the temperature, the reading will stay as it was whilst the probe was inside the food. This stops you from assuming the food is cooler than it actually is, cooking for far too long, and ruining your meal.
4) If you are unable to push the thermometer through to the center, push it through another part of the food and use the minimum temperature function The best practice is for you to place the probe into the center of foods. However, it's not always possible to do this.
For example, perhaps you've trussed up a chicken in a certain way which makes getting to the plumpest part impossible? Using the minimum temperature function allows you to see what the minimum likely temperature is at the center.
So, for example, you can push your cooking thermometer into the thigh of your chicken roast instead. It may read that it's at a safe temperature, but the minimum reading is showing a temperature that's slightly lower than what is recommended.
It's wise, at this stage, to assume the plump center of the chicken is still undercooked, and that it's best to cook for a little longer until the thermometer shows that the safe temperature has been reached.
Faqs
A: Absolutely! We’ve added a backlit display, which means you can now see temperatures even in dim lighting. We’ve also designed our cooking thermometer to be robust and able to handle outdoor use, and the splash-proof design means it can handle a little bit of rain. We back this up with our Lifetime Guarantee!
Q: How does this thermometer help me and my family avoid food poisoning?
A: The number 1 reason for food poisoning in the home is undercooked foods. Unless you have X-ray vision, it is impossible to check how well done food is from just looking at it.
It becomes even more difficult when the food item is large, such as a roast. When you use a cooking thermometer, you can check the temperature right inside the food. Our cooking thermometer comes with a manual on optimal cooking temperatures, so you will know what safe temperature you need to reach for different foods before you stop cooking.
Q: Can this be used in bread making?
A: Yes! One of the key stages where amateur bakers make a mistake is adding the yeast at the wrong time. The yeast needs to be added to water that's at a specific temperature. Most people rely on their eyes, or by dipping a finger into the water, to guess the temperature, which is not reliable.
Instead, dip this cooking thermometer into the water for a few seconds and you now have the precise temperature of the water (check your brand of yeast for what temperature is optimal). Also, a cooking thermometer is a fantastic tool to ensure that your bread is done. When checking bread for 'doneness' by sight or touch, you risk either over baking it (and creating a dry bread) or under baking it (where the bread tastes chewy).
Instead, insert your food thermometer into the top center of your risen loaf, and make sure it registers to 190° to 200° F – no guesswork required!
Q: Can I use this thermometer for other things, apart from checking BBQ meats and roasts?
A: Yes, we have designed this cooking thermometer to be used in many ways.
Use it to check the temperature of reheated leftover foods, so you don’t get that horrible cold and soggy middle. Use it to ensure the sugar syrup is the correct concentration when candy making. Use it to check that cakes are fully baked and the eggs are cooked through. You can even use it to check the temperature of water so you can make the perfect poached egg (the optimal temperature is 180° F!)
Q: Why do I need a thermometer when making ice cream?
A: Nothing beats homemade ice cream. However, it can be quite difficult to make. Once you've made the custard base, you need to allow it to cool sufficiently before you place it in the refrigerator to chill overnight. Put the custard into your fridge too early, and the eggs in your custard will scramble.
Instead, place your cooking thermometer into the center of the custard mixture and ensure it registers between 175° to 180° F for one minute. If it's too hot, leave the mixture at room temperature for a little longer, and then check again with your thermometer.
Q: Is it dishwasher safe?
A: No. Putting this device in the dishwasher will cause it to malfunction as the water will get inside the LCD screen. Instead, simply wipe the probe with soap and water.
Q: Is this an instead-read thermometer?
A: Yes it is. It is not a thermometer that you leave in the food while it cooks (please do not put this thermometer in the oven or smoker). It is designed to give you an accurate temperature reading of food within a few seconds of the probe being pushed into food.
Q: Is it really important for me to have a cooking or meat thermometer every time I’m barbecuing? What if I’m not doing a large roast but just some patties?
A: We feel quite strongly that a cooking thermometer is quite possibly the most important item at any BBQ. More people get food poisoning from outdoor barbecues than any other type of food event. What’s more, there’s actually more bacteria in the ground meat used to make burger patties than in slabs of meat, such as steaks.
This is because the grinding machines that grind meat up distribute the bacteria right through the ground meat. On slabs of meat, the bacteria tends to stay on the surface. So it’s actually extremely important to make sure burgers are cooked through to a safe temperature inside (at least 160°F).
Keep a good cooking thermometer handy whenever you barbecue, and don't let your (under) cooking send your loved ones to ER!
Q: What kind of battery do I need for this?
A: You’ll be pleased to know we’ve already included a battery with your cooking thermometer, and many of our customers have told us that this has lasted them a long time. We’ve also designed our cooking thermometer with an auto shut off feature, which means this device will shut off after a few minutes of no use. This will save your battery life considerably. If you do need to replace the battery, you need to buy an LR44 battery, which is inexpensive and found in most stores as well as online.
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