When roasting meat or bird, the must inner temperature reached a certain point before finishing the dish. It knows that the internal temperature will help you to roast the meat to its desired cooking point. With poultry or pork, knowing that the internal temperature guarantees the meat is cooked above a specific temperature; You can get sick from eating undercooked pork or poultry. Use a Polder meat thermometer to facilitate control of cooking temperatures.
- Open the battery compartment and insert the batteries. Close the battery compartment.
- Make sure the thermometer is set to show degrees Celsius or Fahrenheit. Move the slide switch on the back of the thermometer to the “C” or “F.”
- Set the temperature on the front of the thermometer according to the meat you are roasting. Use the up and down buttons until the thermometer shows the proper temperature and then turn the alert to the “On” position. When this button is set to the “On” position, the thermometer will beep when the temperature of the meat reaches this temperature.
- Clean the tip of the probe before inserting it into the meat. Wash with warm soapy water, rinse well and dry with a paper towel. Do not wash the entire probe, just the tip.
- Insert the thermometer probe about two inches into the center of the meat, making sure the probe does not touch the bone or cartilage.
- Place the meat with the probe in the oven. The cable of the probe will reach the exit of the oven, and you can place the presentation part of the thermometer near the oven.
- Monitor the meat while toasting. The display will show the temperature thermometer as it goes up. When the temperature of the meat reaches the set temperature, the thermometer will beep. Remove the meat from the oven.