Burton Color Changing Temperature Sensor, Poultry

  • Cooked-Perfect meat thermometer changes colors to visibly show when poultry, chicken and pork is properly cooked and ready to eat
  • Ready to read other temperatures in seconds; know how meat is cooked inside before cutting and losing precious juices; no more guessing
  • Accurately shows meat temperature by color change; great for stovetop, oven, roasting, broiling, microwave cooking and barbecue grilling outdoors
  • Insert into meat for 3 seconds to reveal ‘almost ready’ or ‘ready’; perfect for oven roasted poultry, grilled chicken, cooking pork tenderloin, and more
  • Made from BPA-free, FDA-approved Lexan with stainless steel back. Reusable, accurate and economical. Hand wash in warm, soapy water.
Burton’s Cooked-Perfect Reusable Color-Changing Meat Thermometer makes it easy to cook poultry and pork to the perfect temperature every time. No more guessing! Know exactly how meat is cooked inside before cutting into it and risking the loss of precious juices. The Cooked-Perfect meat thermometer visibly changes colors to show when meat reaches the proper temperature and is ready to eat. It’s the perfect instant read meat thermometer for all types of poultry and cuts of pork, including cooking turkey and juicy baked chicken, pork tenderloin, pineapple glazed ham, chicken kabobs, grilled pork chops, and so much more. It works perfectly indoors for stovetop, oven, roasting, broiling, and microwave cooking and for barbecue grilling with electric grill, charcoal or gas grill, BBQ smokers, rotisserie, and campfire cooking for an effortless outdoor lifestyle. Easy to use. Simply insert the point of Cooked-Perfect into the meat for 3 seconds and accurately reveal ‘almost ready’ or ‘ready’. Remove from the meat and Cooked-Perfect reverts back to black, ready for reading another temperature after a few seconds. Made from FDA and NSF-approved Lexan with stainless steel back. Reusable, accurate and economical. Hand wash in warm, soapy water.
Item Number: 15092
Catalog Page Number: 225