Food Preparation, Using the Thermometer

OPERATION

Food Preparation

Consuming raw or undercooked 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.

USDA Recommended Guidelines

	Product	Minimum Internal Temperature
	Product	& Rest Time
		& Rest Time
	Beef, Pork, Veal & Lamb	145 °F (62.8 °C) and allow to rest
	Steaks, chops, roasts	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 first powered on, the Meat Type will flash 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.