Infrared and Probe Thermometer - Walton's
Infrared and Probe Thermometer - Walton's
Want to be able to tell how hot the grill surface is and the internal temp of your meat? This Infrared Thermometer also comes with a detachable probe so you can read both surface and internal temps..
Infrared and Probe Thermometer
Escali
Want to be able to tell how hot the grill surface is and the internal temp of your meat? This Infrared Thermometer also comes with a detachable probe so you can read both surface and internal temps with a single tool!
Features:
2-in-1 Design
Scan and Hold IR Function
Plug-in Probe w/ 40 cord
Large, Backlit Display
Adjustable Temperature Alert
Specifications:
-58°F to 662°F (-50°C to 350°C) - IR
-4°F to 572°F (-20°C to 300°C) - Probe
Probe Length - 7 in (18 cm)
2 x AA (included)
Walton’s Meat Recipes
Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community
What is Instant Lethality?
Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.
The Escali Infrared Surface and Probe Thermometer is an extremely useful tool for the home or outdoor cook with its function of 2 thermometers in 1 device. In surface infrared mode, the DH8 is able to read surface temperatures and when in probe mode it can read internal temperatures. The IR mode is ideal for checking the surface temperature of grill grates, pizza stones, or the food you are cooking.
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