Information
Description
Whether you bake, roast, or cook, the right temperature is the key to a successful and flavorful result. This analog cooking thermometer from Browin is an indispensable tool in any kitchen. It provides accurate measurements and full control over the core temperature, ensuring you can always serve juicy and perfectly cooked meat to your guests.
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10 to 300°C Range
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Stainless Steel
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Smart Red Indicator
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High Heat Resistant
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The thermometer is made of health-safe, high-quality stainless steel and equipped with glass specifically designed to withstand high temperatures. This means it can safely remain in the food while it is in the oven or on the grill. The large, legible white dial features an incredibly practical red indicator. You can manually set this to your desired target temperature before you start, allowing you to easily see when the food is ready with a quick glance.
The thermometer comes with a protective cover over the probe for safe storage. Ensure this cover is always removed before you insert the thermometer into the food and expose it to heat.
Features
- Accurate measurement: The thermal sensor is located 0.5 to 1 cm from the tip for precise reading of the core temperature.
- Robust design: Withstands high temperatures thanks to stainless steel and heat-resistant glass.
- User-friendly: The manual red indicator makes it extremely easy to monitor the temperature progress.
Specifications
| Product Name | Browin Cooking Thermometer |
| Measurement range | 10°C to 300°C |
| Probe length | 17.5 cm |
| Dial diameter | 5.3 cm |
| Type | Analog pin probe |
| Material | Stainless steel and heat-resistant glass |
FAQ Frequently Asked Questions
Can the thermometer stay in the food while it cooks in the oven?
Yes, absolutely. The construction with stainless steel and special glass allows the thermometer to withstand being left in the food throughout the cooking time, up to 300°C.
How deep should I insert the probe into the meat?
The accurate temperature sensor is located between 0.5 cm and 1 cm from the base of the tip. Therefore, make sure the tip is inserted well and is positioned in the middle of the thickest part of the meat to get a correct reading.
