Important in the preparation of many dishes is the knowledge and compliance with the corresponding core temperature. From one type of meat to another this is very different. If it is not achieved, the meat is still raw, it is exceeded it is dry. So a measure for a successful dish is absolutely necessary. Testing has shown that the current temperature is shown digitally very rapidly and the resulting holes are very low by the measuring probe and close quickly. Characterized frequent measurements are no longer required. Conclusion: a perfect ;, easy and accurate measuring device, which is far superior to conventional.
