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Food Preparation
Consuming raw or undercooked meats, poultry, seafood, shellsh, or eggs may
increase your risk of food-borne illness, especially if you have certain medical
conditions. The USDA recommends certain guidelines be met when preparing
meat and seafood. Please adhere to the recommended cooking temperatures.
USDA Recommended Guidelines
Product
Minimum Internal Temperature
& Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest
for at least 3 minutes
Ground meats
160 °F (71.1 °C)
All Poultry
165 °F (73.9 °C)
Fish & Shellfish
145 °F (62.8 °C)
For more information on food preparation safety, visit:
http://www.fsis.usda.gov
Using the Thermometer
1. Before operating, plug the temperature probe into the thermometer display.
2. When batteries are installed, partial LCD display information will appear.
3. Press the “ ” button to turn the thermometer display ON. Full LCD display
information can then be viewed.
4. Press the “ ” button to enable or disable the audio alert. With the function
enabled, you will hear a beep each time a selection is made during setup
and when target cooking temperatures are reached.
5. Magnet-mountable design allows you to stick the thermometer on the oven
door or fridge.
Meat Type Setup
1. When rst powered on, the Meat Type will ash on the display.
2. To adjust the meat type, turn the rotary dial clockwise to move forward
through the selections and counterclockwise to move backward through the
selections.
The preference set order is as follows: BEEF, VEAL, CHICKEN, PORK,
POULTRY, LAMB, FISH, CUSTOM, BOIL
3. To save your selection, press and release the “SELECT” button when the
desired meat type is displayed.
OPERATION