Food Preparation, Using the Thermometer

OPERATION

Food Preparation

Consuming raw or under cooked meats, poultry, seafood, shellﬁish, 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.

Recommended Cooking Temperatures

Ground Meat/ Poultry Mixtures

Veal, Beef, Lamb, Pork,Patties.*160˚F / 71˚C Turkey, Chicken, Patties...........*165˚F / 74˚C

Fresh Beef & Veal

Medium Rare .*145˚F / 63˚C with 3 min. rest

Medium	160˚F / 71˚C
Well Done	170˚F / 77˚C
Lamb & Fresh Pork

Poultry................................*165˚F / 74˚C

Ham

Fresh (raw)...*145˚F / 63˚C with 3 min. rest

Pre-Cooked (to reheat)	*165˚F / 74˚C
Fish & Shellfish	*145˚F / 63˚C
Eggs	*160˚F / 71˚C
Leftovers	*165˚F / 74˚C

Medium Rare..*145˚F / 63˚C with 3 min. rest		*USDA recommended
Well Done	................................160˚F / 71˚C	safe internal tempratures

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.

2.Press the “” button to turn the thermometer display ON.

3.Press the “ ” button on the thermometer display to enable “”or disable “” the audible alert. With the function enabled, the thermometer display will beep when Desired Temperature is reached.

4.To use the Remote Pager, press the “ ” button on the pager (See page 6).

5.To increase or decrease the Desired Temperature, use the red “” and blue “” buttons on the display unit (press and hold to fast adjust) .

6.Insert the narrow end of the temperature probe into the thickest part of the food being cooked. Be sure the tip is not touching bone, gristle, the pan or inserted into the cavity of fowl.

7.Hold steady for several seconds.

8.Current internal temperature of the food will show on the display.

9.The arrow next to the Desired Temperature reading indicates the direction