The most difficult part of cooking a turkey is that it is very difficult to tell when the bird is done cooking.
A turkey is so large — although the same idea applies to many other kinds and cuts of meat, as well — that it is difficult to maneuver in and out of the oven to re-check the temperature of the leg meat. This is a probe thermometer, which has a inch wire cord between the end of the thermometer and the base of the unit.
You can put the thermometer in your turkey or other roast and close the oven door, leaving the thermometer in place while your food cooks. You can easily read the current temperature on the base of the unit — no need to peer into a dark oven at a tiny dial.
This thermometer also has a programmable alarm temperature range, so you can set the alarm to sound when your food reaches a certain temperature. It says the pre-settable alarm temperature range is from 32 to degrees F.
Is that the temperature of the meat or the oven? Echau — I believe that is for the temperature of the meat or whatever else you are cooking with it , not the interior of the oven.
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