Escali - AH1 - Oven Safe Meat Thermometer NSF Listed

Product Description

The Escali Oven Safe Meat Thermometer comes equipped with a large, easy to read dial face that has convenient markings on the dial to indicate safe cooking temperatures for beef, poultry, pork, and veal! Don't leave safe cooking to chance; simply place the thermometer's stainless steel probe into the meat and cook with the thermometer in until desired cooking temperature is reached.

Ensure your meat is cooked to mouthwatering perfection every time with the Escali Instant Read Dial Thermometer! This durable stainless steel thermometer is NSF Certified and has a large easy-to-read display with a magnified lens. With an extra-long 5 stainless steel probe, you can easily reach into larger food including pot roast and turkey to ensure your meat is cooked thoroughly.

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Find Escali AH1 Stainless Steel Oven Safe Meat Thermometer; Extra Large 2.5-inches Dial; Temperature Labeled For Beef; Poultry; Pork; And Veal Silver

Escali AH1 Stainless Steel Oven Safe Meat Thermometer; Extra Large 2.5-inches Dial; Temperature Labeled for Beef; Poultry; Pork; and Veal Silver NSF

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Escali - Meat Thermometer (7 stores) see prices now »

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Oven/Dishwasher safe. We do not accept P.O. Boxes.

Escali Ah1 Nsf Listed Oven Safe Meat Thermometer, Silver

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Temperature Range: 140° to 190°F / 60° to 87°C. Probe Length: 4.75-inches Dial Diameter: 2.375-inches Target Cooking Temperatures: Internal cooking

Escali AH1 Stainless Steel Oven Safe Meat Thermometer, Extra Large 2.5-inches Dial, Temperature Labeled for Beef, Poultry, Pork, and Veal Silver NSF

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Temperature Range 120°- 220° Fahrenheit. Made from Premium Stainless Steel and Dishwasher Safe. Large, Easy to Read Dial with Target Cooking

Escali Oven Safe Meat Thermometer 120°F to 220°F NSF Certified AH1

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Life in the kitchen is easier when you use the right tool for the task. The Escali AH3 Instant Read Large Dial Thermometer features a large easy-to-read dial display and stainless steel pot clip for safe hands-free measuring.

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