First, look closely at the readings. What is 160 degrees now? Is it a black line or a red one? Not quite sure? Okay, let's start at 0 and work our way up. Well, zero is a red mark, so it's straight, right? And the next big black spot is 10, so far so good. 20 red.30. 40th 50th yes? wait now 60 black? What the... So basically, the reading is worse than useless, the last thing anyone wants is an ambiguous temperature reading on their meat thermometer.
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