Termometro per carne Salter SA00634FEU12 digitale con misurazione istantanea e display LCD

The Salter SA00634FEU12 digital instant-read meat thermometer delivers quick, precise temperature measurements for cooking and food safety. It features an extended 180 mm precision probe and an easy-read LCD that displays temperatures in 0.1°C increments. The compact, handheld design and wide measurement range make this kitchen thermometer suitable for grilling, roasting and other household cooking tasks.

Advantages

The thermometer provides instant temperature readings to reduce guesswork and help achieve correct doneness. Its 180 mm probe allows safer measurements in ovens and on the barbecue, while the clear LCD shows values in Celsius or Fahrenheit with 0.1°C resolution. The device covers an extensive range from -45°C to 200°C (-49°F to 392°F), making it versatile for different cooking methods.

Suitable for

• Meat grilling and roasting
• Checking internal temperatures for food safety
• Air-fryer and oven cooking
• Jam-making and other temperature-sensitive cooking

Key specifications

• Type: Kitchen thermometer (instant-read)
• Brand and model: Salter SA00634FEU12
• Probe length: 180 mm precision probe
• Measurement range: -45°C to 200°C (-49°F to 392°F)
• Display: LCD, 0.1°C increments, Celsius/Fahrenheit
• Colour: Black
• Size: 2.8 x 3.7 x 29.6 cm
• MPN/EAN: SA00634FEU12 / 5054061485011

How to use

Remove the thermometer from packaging and switch it on. Insert the 180 mm probe into the thickest part of the meat or into the centre of the food item, avoiding contact with bone. Wait for the LCD to stabilise and read the temperature displayed; readings are provided instantly. Use the Celsius or Fahrenheit display according to preference and remove the probe carefully after measurement. Clean the probe with a damp cloth or food-safe disinfectant before and after each use.

Recommendations

For accurate internal temperature readings, insert the probe into the centre of the thickest portion of the food and avoid touching bone or the cooking surface. Use the thermometer within its specified range (-45°C to 200°C) and store it dry when not in use.