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
8.DO NOT USE THE 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
Minimum Internal Cooking Temperatures as | |||
Recommended by the USDA* |
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IMPORTANT! These are the minimum INTERNAL temperatures | |||
that food much reach to be considered safe to eat, no matter how | |||
| 12 |
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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 | |||
Fresh Ground Beef,Veal, Pork | 160°F / 72°C | *The USDA does NOT | |
Beef,Veal,Lamb - roast, steaks, chops | 140°F / 60°C | ||
*Rare | recommend RARE | ||
Medium Rare | 145°F / 63°C | 140°F as a safe eating | |
Medium | 160°F / 72°C | ||
Fresh Pork - roast, steaks, chops | 170°F / 77°C | temperature. | |
Well Done |
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Medium | 160°F / 72°C |
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Well Done | 170°F / 77°C |
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| When running the | ||
Ham | 160°F / 72°C |
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Fresh (Raw) |
| probe cable into | |
Precooked (to reheat) | 140°F / 60°C |
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Poultry | 165°F / 74°C |
| an oven be sure to |
Ground Chicken,Turkey |
| gently close | |
Whole Chicken,Turkey | 165°F / 74°C |
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Breast, Roasts | 165°F / 74°C |
| the door to avoid |
Thighs and Wings | 165°F / 74°C |
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Fish - cook until opaque and | 145°F / 63°C |
| crimping or |
flakes easily with fork |
| severing the cable. | |
Stuffing - cooked alone or in bird | 165°F / 74°C |
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Egg Dishes | 160°F / 72°C |
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Leftovers, Casseroles | 165°F / 74°C |
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