The Heston Blumenthal Precision range of thermometers by Salter represent the epitome of precision and
accuracy, innovation, style and heritage.
How To Use
1. Oven Roasting - Be sure meat is entirely thawed to the centre before using meat thermometer.
2. Insert thermometer in the thickest part of the meat to a point where the tip is 2cm past the centre of
the roast, but not in contact with bone, fat or gristle.
3. Place meat in oven. When thermometer reaches desired temperature, remove meat from oven.
4. Moderate oven temperatures are best to conserve flavour and juices.
FoodTemperature
Ground meat
Beef, Pork, Veal, Lamb71°C/160°F
Turkey, Chicken74°C/165°F
Fresh Beef, Veal, Lamb
Medium rare64°C/145°F
Medium 71°C/160°F
Well done75°C/170°F
Fish
Well done (all fish)63°C/145°F
Leftovers
Reheat75°C/165°F
Fresh Pork
Medium71°C/160°F
Well done75°C/170°F
Poultry
All poultry74°C/165°F
Ham
Fresh (raw)71°C/160°F
Pre-cooked (reheat)60°C/140°F
This temperature chart refers to information given by the USDA regarding safe internal meat cooking
temperatures. The USDA does not recommend any temperature less than 63°C/145°F as a safe temperature.
Chefs often cook some meats at lower temperatures to e.g. rare steak, lamb, tuna etc. If you wish to
try this at home you may find the following guidelines useful. Many recipes call for meat to be ‘rested’
after cooking, you may wish to take this into account according to your recipe.
The table below refers to cooking fresh cuts of meat (not ground meat). Poultry must be well cooked.
TypeRareMedium–rareMediumMedium–wellWell
Beef
120°-125°F
49°-52°C
125°-130°F
52°-54°C
135°-140°F
57°-60°C
140°-150°F
60°-65°C
150°F
65°C
Veal–
125°-130°F
52°-54°C
135°-140°F
57°-60°C
140°-150°F
60°-65°C
–
Lamb
120°-125°F
49°-52°C
125°-130°F
52°-54°C
135°-140°F
57°-60°C
140°-150°F
60°-65°C
150°F
65°C
Pork––
135°-140°F
57°-60°C
140°-150°F
60°-65°C
150°F
65°C
Caution
• DO NOT leave in oven at temperatures above 225°C (440°F). Damage to silicone grips may result.
• DO NOT immerse in cold water after removing thermometer from food. Allow thermometer to cool at
room temperature.
• Always wear a heat resistant glove when touching the thermometer during or after use.
DO NOT TOUCH WITH BARE HANDS!
Cleaning & Care
Your thermometer is constructed of stainless steel and plastic. Clean with a damp cloth. Grease or other
stubborn marks can be removed from metal parts with a scouring pad. DO NOT wash in a dishwasher or
immerse in water.
GUARANTEE
Salter will repair or replace this product free of charge, if within two years of the date of purchase it can
be shown to have failed through defective workmanship or materials. This undertaking is in addition to a
consumer’s statutory rights and does not aect those rights in any way. For UK Sales and Service contact
HoMedics Group Ltd, PO Box 460, Tonbridge, Kent, TN9 9EW, UK. Helpline Tel No: (01732) 360783. Outside
the UK contact your local Salter appointed agent.
IB-502-0610-01
E
Need help? Post your question in this forum.
Report abuse
Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.
Product:
Forumrules
To achieve meaningful questions, we apply the following rules:
First, read the manual;
Check if your question has been asked previously;
Try to ask your question as clearly as possible;
Did you already try to solve the problem? Please mention this;
Is your problem solved by a visitor then let him/her know in this forum;
To give a response to a question or answer, do not use this form but click on the button 'reply to this question';
Your question will be posted here and emailed to our subscribers. Therefore, avoid filling in personal details.
Register
Register getting emails for Salter 502 at:
new questions and answers
new manuals
You will receive an email to register for one or both of the options.
Get your user manual by e-mail
Enter your email address to receive the manual of Salter 502 in the language / languages: English as an attachment in your email.
The manual is 0,13 mb in size.
You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.
If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.
The email address you have provided is not correct.
Please check the email address and correct it.
Your question is posted on this page
Would you like to receive an email when new answers and questions are posted? Please enter your email address.