Note: when the thermometer turns off, its memory will return to the default setting “Beef Rare 140.0°F”. If the unit turns off before cook- ing is done, repeat the Meat Selection steps listed above to repro- gram the desired target temperature.
14. Wash the metal probe with hot soapy water. Fold the probe into the closed position for storage. Take care when moving the probe into position to avoid injury or damage. Clean the thermometer unit by hand. Do not completely immerse the thermometer in water.
Meat/Temperature Chart
Following is a chart listing the 16 types of meat and their preset temper- atures.
Meat Type |
| Doneness Level |
| Preset Temperatures |
|
| |||
Beef |
| Rare* |
| 140°F |
|
| Med Rare |
| 145°F |
|
| Med |
| 160°F |
|
| Med Well |
| 165°F |
|
| Well |
| 170°F |
Hamburger |
| Well |
| 160°F |
Pork |
| Med |
| 160°F |
|
| Well |
| 170°F |
Poultry |
| White Meat |
| 165°F |
|
| Dark Meat |
| 165°F |
Lamb |
| Rare* |
| 140°F |
|
| Med Rare |
| 145°F |
|
| Med |
| 160°F |
|
| Med Well |
| 165°F |
|
| Well |
| 170°F |
Ham |
| Well |
| 140°F |
|
|
*The USDA does NOT recommend RARE 140ºF as a safe eating tem- perature.