Placed into the deepest part of a roast away from the bone, this thermometer will take the meat’s internal temperature reading quickly. No more guesswork on whether the turkey is done or the beef is overcooked. Constructed of sturdy stainless steel and calibrated for accuracy, the 1-1/2-inch-wide, easy-to-read dial displays a temperature range of 0 to 220 degrees Fahrenheit, with markings for rare, medium, and well-done beef; cured and pre-cooked ham; pork, veal, and poultry. The thermometer is not intended to be left in the meat during cooking, and should be washed by hand. OXO has attached a convenient pocket/apron clip (the kind that opens and closes like alligator jaws) just below the dial, and provides a storage sleeve for the 5-1/2-inch probe printed with a quick-reference temperature guide (in both Fahrenheit and Celsius) for various types of meat. OXO will repair, refund, or replace the thermometer if satisfaction is not complete. --Ann Bieri
