MEATER Thermometer (Original) - Waltons

Par un écrivain mystérieux

Last updated 02 juin 2024

A truly wireless smart meat thermometer! This version does work best in the kitchen, and is perfect for monitoring your cooking meat. No more crimped cords!
MEATER Thermometer - Original A truly wireless smart meat thermometer! This version does work best in the kitchen, and is perfect for monitoring your cooking meat. No more crimped cords coming out of your grill and connecting to a base unit, because this is a completely wireless probe thermometer that connects to its base unit. If you have a second smart device such as an Ipad or tablet you can access your MEATER Thermometer and check your meat temperature from anywhere that you can connect to the cloud with the meater app, which also gives you an estimated cooking time! The probe also acts as both an internal and ambient temperature thermometer at the same time. Probe Features: 33 ft. bluetooth range Stainless Steel, water resistant, and easy to clean Bluetooth 4.0, completely wireless connection Maximum internal temperature: 212°F (meat) Maximum ambient temperature: 527°F (cooker) Rechargeable; Over 24 hours of continuous cooking Dims: 130mm length and 6mm diameter Charger Features: Store and charge your MEATER probe Magnetic backing: Attach anywhere Charges up to 100 times with one AAA battery Real wood to match any kitchen or outdoor decor LED light to show battery state Dims: 157mm L x 37mm W x 28mm H Meater and Meater+ are both Thermocouple Thermometers Walton’s Meat Recipes Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community What is Instant Lethality? Instant Lethality is the temperature at which all bacteria and microorganisms that we worry about in meat processing will instantly be killed. For beef and pork sausage this is 160°F and for poultry it is 165°F. This applies to whole muscle for beef and pork, you can cook whole muscle cuts of those proteins to far lower temperatures because very little if any, bacteria lives on the inside of the muscle, only on the outside of the product. This means that cooking the internal temperature to 130° means that the outside of the meat has almost certainly been cooked past the point of instant lethality.