The electronic thermometer from Lacor offers a modern design and easy to read to control the temperature of your food.
Temperature control is important in the kitchen: the ingredients before you start developing a recipe, the temperature that is the oven, and the temperature at which a food reaches its exact point of cooking, are as important as the technique used and will enhance or deteriorate the ingredients.
Remember that a thermometer not only helps you achieve the desired point in your dishes, it also ensures their food hygiene. Although the temperatures that are reached by cooking normally are sufficient to eliminate the microorganisms, changing color or texture of a cooked food does not always guarantee that temperatures of safety have been achieved: cooked food should exceed 70 - 75 ° C to prevent contamination by microorganisms, especially in food risk food such as meat, poultry and eggs; leftovers can also be heated in sanitizing temperatures, above 70 ° C. On the other hand, the desire to cook at temperatures of security sometimes leads to apply excessive heat, losing tenderness and juiciness, and even nutrients.
Temperature range measuring this electronic thermometer It goes from - 40 ° C to 230 ° C.
The probe of this electronic thermometer It is manufactured in stainless steel, material very resistant and hygienic, not transmitting strange food flavors. The thermometer allows you to see practical and accurately the temperature of a food on your digital display. For your quick reading, it is ideal for large parts, where you should check this parameter by entering the probe in several places.
Caution: the electronic thermometer It is not designed to remain in the food during cooking, you should use a little before the end of the estimated cooking time to verify the final temperatures reached. Do not use leaving it inside the oven.
The electronic thermometer He has CE Rohs certification.