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5. Do not expose the probe directly to flames. Do not put the probe
in foods to exceed cooking temperatures of 500°F (260°C), as this
may reduce the life and accuracy of the thermometer sensor.
6. Do not use this thermometer in a microwave oven.
7. Moisture inside the plug-in opening of the thermometer will result
in an incorrect temperature reading.Dry the sensor plug with a
cloth every time before plugging it into the thermometer.
8. DO NOT USETHE CORD AND PROBE FOR OVEN
TEMPERATURES HIGHER THAN 500°F (260 °C).
9. Do not dispose of batteries in fire. Batteries may explode or leak.
Do not mix old and new batteries. Do not mix Alkaline, carbon-
zinc (standard) or Nickel-Cadmium (rechargeable) batteries. Re-
move the batteries if the thermometer will not be used for a long
period of time.
Minimum Internal Cooking Temperatures as
Recommended by the USDA*
IMPORTANT! These are the minimum INTERNAL temperatures
that food much reach to be considered safe to eat, no matter how
you prepare them.We recommend the following guide lines but per-
sonal taste temperatures may be different from the below.The tem-
perature can be manually changed if desired. Press“HR/+” to
increase or “MIN/-” to decrease the temperature by 1 degree.
Fresh Ground Beef,Veal,Pork 160°F / 72°C
Beef,Veal,Lamb - roast,steaks,chops
*Rare 140°F / 60°C
Medium Rare 145°F / 63°C
Medium 160°F / 72°C
Well Done 170°F / 77°C
Fresh Pork - roast,steaks,chops
Medium 160°F / 72°C
Well Done 170°F / 77°C
Ham
Fresh (Raw) 160°F / 72°C
Precooked (to reheat) 140°F / 60°C
Poultry
Ground Chicken,Turkey 165°F / 74°C
Whole Chicken,Turkey 165°F / 74°C
Breast,Roasts 165°F / 74°C
Thighs andWings 165°F / 74°C
Fish - cook until opaque and
flakes easily with fork 145°F / 63°C
Stuffing - cooked alone or in bird 165°F / 74°C
Egg Dishes 160°F / 72°C
Leftovers,Casseroles 165°F / 74°C
12
*The USDA does NOT
recommend RARE
140°F as a safe eating
temperature.
When running the
probe cable into
an oven be sure to
gently close
the door to avoid
crimping or
severing the cable.