Digital Meat Thermometer with Instant Read - Thin Stainless Steel Probe for Cooking and Grilling Food to Perfection - Kitchen Candy and BBQ Internal Temperature Guide Plus Side Clip for Liquids.

I have been using thermometer for about amonth and a half. Love it!There are 2 things wrong with it. It does not always turn off after 10 minutes, and at first it will not always calibrate properly. Have to try several timeswith ice water. It will not go to 32 degrees. It would go 30 deg. or below. Tried at same time with other thermometers they worked fine. Doesnt always do it . It does it about 1 out of 10 times. I am a home chef and work as a line cook. I have to cal. thermometers once a week per regulations.Love this thermo. all I hav to do is reach for it from my sleave pocket on my chef coat and get the reading in less than a couple of seconds. The problem with the calibrating does not come up anymore. Maybe I was not doing it properly or the thermometer decided to cal. properly.Great thermometer for the price. I guess I can deal with the thermomemter not turning off after 10 minutes once in a while. I am always use to turning off my thermo right away after using it anyway. Excellent thermo for the price. Well worth the buy!

I am pleased with the DIGI Digital Food Thermometer except for the instructions. I think you will find it really helpful, but you might need additional information about how to use it. There is an important segment of the instructions on the box which did not make sense. The package instructs: "…insert the tip 1/4 inch into food." I wondered how it could measure the temperature in the deepest part of the meat (for example a whole chicken) by barely inserting it (i.e. 1/4 inch.) A few days later I received an email, however, with "handy tips", which included different instructions; these seemed appropriate to use of the thermometer: "To be a precise indicator, a food thermometer must be placed correctly to be effective. The sensing location of the thermometer is the 1/2 inch at the tip, and this area has to be totally immersed in the deepest location of the food." No matter how good a product is, it is useless without clear and correctly worded instructions. In the case of a meat thermometer, instructions that are incomplete, unclear, or incorrect could even result in dangerously undercooked meat. On the other hand, if used correctly, I think this thermometer would be easy to use and helpful in cooking meats to just the right level of doneness for both taste and safety.On Jan 31, 2015, at 4:39 AM, cookNstuff - Amazon Marketplace <[email protected]> wrote:Hi Jean,Your new digital thermometer should not only be assisting you in preparing meals that are tastier and juicier than before, but also ensure that your food is cooked to a safe minimum temperature and destroy all hazardous bacteria such as salmonella and E. coli and other foodborne diseases.We strive to ensure that all of our customers are completely satisfied and we would love to know how our service and product meet or exceeded your expectation please let us know how we…rateIf you haven’t written a review yet please do so we would really love thathttps://www.amazon.com/review/create-review?ie=UTF8&asinBelow are some more handy tips on how best to use your thermometerHave a great day and remember we are always here to assistCarl Taylor Click Here to Unsubscribe.............................................................................................................Some handy tipsTo be a precise indicator, a food thermometer must be placed correctly to be effective. The sensing location of the thermometer is the 1/2 inch at the tip, and this area has to be totally immersed in the deepest location of the food.Chicken - put it in the internal upper leg area near the bust of the bird, yet not touching bone.Red meat, meats, roasts or chops - insert into the thickest part, far from bone, fatty tissue, and gristle.Ground meat and poultry - place in the thickest area of the meat loaf or patties.Covered dishes and egg recipes - insert in the centre or thickest area.Warm, cooked meals need to be held at 140° F/ 60° C or greater; cool meals at 40° F/ 5° CREMEMBER: After each use, wash the stem of the meat thermometer properly in warm, soapy water.Click Here to UnsubscribeFor Your Information: To help arbitrate disputes and preserve trust and safety, we retain all messages buyers and sellers send through Amazon.com for two years. This includes your response to the message above. Amazon.com uses filtering technology to protect buyers and sellers from possible fraud. Messages that fail this filtering will not be transmitted.We want you to buy with confidence anytime you purchase products on Amazon.com. Learn more about Safe Online Shopping (http://www.amazon.com/gp/help/customer/display.html?nodeId=551434) and our safe buying guarantee (http://www.amazon.com/gp/help/customer/display.html?nodeId=537868).[commMgrTok:AEIK6RFY3B8BO]

I first used the Digi Meat Thermometer last night, while grilling a 5+ pound standing rib roast. It performed perfectly. I really liked the precision of the readings, as I tested the doneness at various parts of the roast. I also used your suggestion for the mustard powder rub. It turned out very nicely, with lots of compliments from our little dinner party. I found another use for the included clip: I slid it onto the thermometer “upside down”, with the flatter side running somewhat perpendicular to the thermo probe shaft. Then, to make it a little more of a right angle, I twist-tied the two ends of the clip together, using a tie intended for a produce bag. Then, I laid the thermometer vertically alongside the roast, sighting the tip at the thickest place, and sliding the clip so it was positioned at the top edge of the meat. This enabled me to probe the roast at the exactly the same depth each time I checked the temperature—very helpful. All is well with the Digi. It was an excellent investment in making grilling more enjoyable. Thanks again for your customer service.

After using a dial meat thermometer for most of my life I wasn't always sure how accurate the readings were on the dial. I just recently purchased the Digital Meat Thermometer from Cooknstuff and I am amazed at its accuracy. Before testing it, I followed the online instructions for calibrating it, by inserting the probe into a cup of ice water, then holding the CAL button down for 2 seconds. I then heated some water to boiling and using my Fluke54IIB Thermometer along with the Meat Thermometer I inserted both into the heated water and the Meat Thermometer read within 2 degrees of my Fluke test thermometer. I know my Fluke is very accurate so with the Meat Thermometer being only 2 degrees under the Fluke reading a +/-1% reading is very acceptable for me. I now have no worries about undercooking chicken and other meats. Also, its easy to clean and comes with a protective holder you simply slide the probe into for safe storage. I'm very pleased with my purchase.

We bought this for frying chicken wings. We need to be able to keep the temp in a specific range. This did the trick. It sat nicely on the side of the pot but easy enough to see. It takes up very little space to store. I can also easily use this for baking. So much nicer that waiting for my other thermometer to gradually show the temp. I would recommend this to others.Update:I got this in Dec 2016. It is now Aug 2017 and the thermometer won't work. It looked like the display was trying to show an error code. The buttons are not responding. It ever takes a few tries to turn it off. I tried changing the battery but the display won't work. It's disappointing because we really liked it.