The TCF220/3 Dial Thermometer is made from stainless steel and has a large face and easy to read dial and a stem length of 5 inches (125mm).
You cannot tell whether meat is safely cooked simply by looking at it. Any cooked, uncured red meats, including pork, can be pink, even when the meat has reached a safe internal temperature.
Recommendations for the following temperatures when cooking meat:
| Category | Food | Temperature F | Rest Time |
| Ground Meat and Meat Mixtures | Beef, Pork, Veal, Lamb | 160 | None |
| Turkey, Chicken | 165 | None | |
| Fresh Beef, Veal, Lamb | Steak, Roasts, Chops | 145 | 3 Mins |
| Poultry | Whole Chicken and Turkey | 165 | None |
| Poultry Breasts, Roasts | 165 | None | |
| Poultry Thighs, Legs, Wings | 165 | None | |
| Duck and Goose | 165 | None | |
| Pork and Ham | Fresh Pork | 145 | 3 Mins |
| Raw Fresh Ham | 145 | 3 Mins | |
| Pre-Cooked Ham To Re-Heat | 140 | None |
| Name | Value |
|---|---|
| Temperature Measurement Range | -18°C to +105°C / 0°F to +220°F |
| Scales | °C and °F |
| Stem Length | 5" / 125mm |
| Dial Size | 1 3/4" (1.75") |
| Material | Stainless Steel |
| Certification | NSF Listed |
| Accuracy | ±1 Division |
The NSF mark is your assurance that the product has been tested by one of the most respected independent certification organizations in existence today. It is valued by consumers, manufacturers, retailers and regulatory agencies worldwide.
“The NSF certification mark on a product means that the product complies with all standard requirements. NSF conducts periodic unannounced inspections and product testing to verify that the product continues to comply with the standard.”
The mark also provides: