Roasting Thermometer Patisse model twm_413260 stainless steel probe 10 cm

The Patisse roasting thermometer model twm_413260 features a 10 cm stainless steel probe designed to measure the internal temperature of meat and other roasts. Built for insertion into roasts, poultry and large cuts, this thermometer provides a direct temperature reading to help determine doneness during cooking or resting. The stainless steel construction offers durability and ease of cleaning, making it suitable for both home kitchens and professional environments.

Advantages

The stainless steel probe is corrosion-resistant and provides a fast thermal response for accurate readings. Its 10 cm length is long enough to reach the centre of most large cuts without excessive exposure of the handle. The simple, robust design requires no batteries or electronics, reducing points of failure and simplifying maintenance. The thermometer is easy to clean and store, and its straight probe shape allows precise insertion into the thickest part of the roast.

Suitable for

• Meat roasts (beef, pork, lamb)
• Poultry (whole chickens, turkeys)
• Large cuts and joints
• Checking resting temperatures after cooking

Key specifications

• Probe material: stainless steel
• Probe length: 10 cm usable insertion length
• Probe shape: straight, pointed tip for easy insertion
• Construction: single-piece probe with handle
• Suitable environment: oven-safe for typical roasting temperatures (verify by use case)

How to use

Insert the probe into the thickest part of the roast or the central area of poultry, avoiding contact with bone, large fat pockets or the cooking surface. Read the temperature once the probe has been held in place long enough for the reading to stabilise. Use the measured internal temperature to assess doneness according to your recipe or food-safety guidelines. After use, clean the probe with warm soapy water or a suitable kitchen sanitizer and dry thoroughly before storage.

Usage recommendations

For reliable readings, allow the thermometer to remain in place for a short period until the temperature stabilises; when checking poultry, aim for the thickest muscle near the breast or thigh, and when testing large roasts, insert the probe into the centre away from bone. Regularly inspect the probe for damage and clean after each use to maintain hygiene and performance.