Thermapen ONE Meat thermometer

An absolute essential for cooking over fire - easily and quickly measure the internal temperature of your meat as you cook,. Removes the guesswork, allowing you to consistently cook to prefect rareness/doneness, avoiding dry over-cooks or potentially dangerous under-cooks.  (See our temperature guide below.)

The Thermapen ONE is quick, accurate and easy-to-use, simply insert the probe and it's one second response gives you rapid temperature readings. It has a unique self-rotating backlit LCD display, so whatever hand you use or angle you insert the probe, it will always displays the temperature the right way up for you to read easily.

It contains motion detectors to turn it into sleep mode if not used, or wake up when picked up. Powered by a single AAA battery (not included), it has 2,000 hours of use without the backlight. 5 year Guarantee.

Guideline internal temperatures for various joints are:

Beef, Lamb, Veal & Duck - Rare 52 °C; Medium 60°C, well done 71°C

Pork Roasts, Steaks & Chops - Medium 63 °C; Well Done 71°C

Beef Burgers  and sausages 75 °C

Chicken 74 °C

Fish 60 °C

Slow Cooked Meat (Brisket, Pork/Lamb Shoulder, Ribs) 93-95 °C

Reheating any food - 75°C for 30 seconds or more