With the 2015 barbecue season fast approaching, two news items need to be announced. First of all, the job specification for barbecue chefs has become far more demanding since last summer. And, secondly – don’t worry! Nothing is eaten at the same hot temperature that it is cooked or grilled: With the BT20 thermometer, every average BBQ evening will be a culinary feast.
Charred sausages, spare ribs and lamb chops will not go down well this year, as they didn’t last year! This needs to be avoided as it can pose health risks. People are also highly averse to barbecued meats which are either still half-raw or mercilessly grilled until they are as tough as old boot leather. Now, it is a question of literally prodding the meat with your finger to check its core temperature, or measuring it precisely using our insertion thermometer. On behalf of all those who enjoy a nicely-done barbecue, I would argue for the second option here!
How it works
The BT20 insertion thermometer has a long, slim stainless steel measuring tip which enables precision core temperature measurements with a minimal response time of just 2 seconds. With its large measurement range of -40 °C to +250 °C, professional and domestic chefs alike will find it the ideal thermometer for grills and roasts. The hygienic plastic housing is easily cleaned and comes with both a rubber, soft-touch, protective cover for exceptional grip, and a spit guard.
Four of the many advantages that I find particularly good:
- Core temperatures quick and easy to measure
- Large measurement range – from -40 °C to +250 °C
- Minimum and maximum values, and hold function
- Easy to use and clean
Barbecue like a pro – with the BT20
Make your barbecues the neighbourhood event of the summer: why not order the BT20 insertion thermometer today for just £9.17 incl. VAT. – available now in our Trotec shop!
