Analogue Meat Thermometer Salter 512 SSCR stainless steel – analogue probe for oven and grill

The Analogue Meat Thermometer Salter 512 SSCR stainless steel is a straightforward temperature gauge for monitoring internal meat temperatures during roasting, grilling and oven cooking. It features a metal probe attached to an analogue dial that shows temperature readings at a glance. The stainless steel construction and clear markings are intended to provide a durable, easy-to-read tool for home cooks who want to check doneness without relying on electronics.

Advantages

The Salter 512 SSCR offers a simple mechanical design that requires no batteries and provides immediate temperature feedback via an analogue dial. Its stainless steel probe and housing resist heat and are suitable for use in ovens and on grills. The large, clear dial with marked temperature ranges simplifies monitoring of core temperatures for various meats, while the compact probe allows insertion with minimal damage to the roast or joint.

Suitable for

• Checking internal temperature of roasts, whole poultry and large joints during oven cooking
• Monitoring steaks, burgers and larger items on the grill
• Use in home kitchens for routine doneness checks without electronic devices
• Occasional use during smoking or slow-roasting where intermittent checks are needed

Key specifications

• Probe material: stainless steel
• Display type: analogue dial
• Intended environments: oven and grill use
• Measurement type: internal meat temperature
• Construction: metal probe with stainless steel housing

How to use

Insert the metal probe into the thickest part of the meat, avoiding contact with bone and the cooking surface. Read the analogue dial once the needle stabilises to determine core temperature. For oven or grill use, remove the meat from direct flame or heat source before inserting the probe if necessary to avoid damage. Clean the probe thoroughly after each use with warm soapy water and dry before storage.

Usage recommendations

For accurate results, allow the thermometer needle to stabilise for several seconds before recording temperature. Use the markings on the dial to target appropriate internal temperatures for different meats, and avoid inserting the probe through bone or fat pockets which can give false readings. Store the thermometer in a dry place and follow routine hygiene practices when handling raw meat.