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For
Illustrated Step-By-Step Recipes Click Here
WHY USE A FOOD THERMOMETER?
“I
want to keep my family safe.”
“I
used to overcook my food. Now my food is juicier – not dry as
a bone.”
People
all over the country are taking Thermy’s™ advice. They’re using
a food thermometer to check the temperature of everyday foods
— like hamburgers, pork chops, and chicken breasts.
Most
people think they know when food is “done” just by “eyeballing
it.” They look at it and trust their experience.
Experience
is good, but it sometimes can be misleading. For instance, cooking
by color is definitely misleading. Meat color —pink or brown —
can fool you!
How
do you know when your hamburger is cooked? Because it’s brown
inside?
Think
about this … 1 out of every 4 hamburgers turns brown in the middle
BEFORE it has reached a safe internal temperature, according to
recent USDA research.
-
Use
a food thermometer.
-
Keep your family safe.
-
Be a better cook.
DIGITAL,
DIAL, & DISPOSABLE! FOOD THERMOMETER:
Thermometers
are turning up everywhere in today’s kitchens in all shapes and
sizes — digitals, instant-reads, probes for the oven and microwave,
disposable indicators and sensor sticks, pop-ups, and even barbecue
forks. They’re high-tech and easy to use.
Some
thermometers are meant to stay in the food while it’s cooking;
others are not. Some are ideal for checking thin foods, like the
digital. Others, like the large-dial thermometer many people use,
are really meant for large roasts and whole chickens and turkeys.
Choose
and use the one that is right for you!
For
Detailed Explaination Of The Above Thermometers See Kitchen Thermometers
Information Page
FOOD
THERMOMETER: WHY IS IT IMPORTANT?
These
are the facts!
Millions
of people get sick from dangerous bacteria in food every year.
Public
health data in 2000 show that there are more than 5 times the
number of dangerous bacteria in our food than we were aware of
in 1942.
Many
people don’t link their illness to foodborne bacteria. They think
they have a case of the flu.
You
can become sick anytime from 20 minutes to 6 weeks after eating
food with some types of harmful bacteria.
Infants
and young children, pregnant women, and older adults are at greatest
risk for foodborne illness, as are all people with weakened immune
systems caused by cancer treatment, AIDS, diabetes, kidney disease,
and organ transplants.
IT'S
SAFE TO BITE WHEN THE TEMPERATURE IS RIGHT!
Using
a food thermometer is the only sure way of knowing if your food
has reached a high enough temperature to destroy foodborne bacteria.
- Is
it done yet?
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Where is your food thermometer?
Click
Here For Food Temperature Chart
Food Thermometers Information Page - Return To Top
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