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OPERATION
Food Preparation
Consuming raw or undercooked meats, poultry, seafood, shellfiish, or eggs may increase your risk of
USDA Recommended Guidelines
Product | Minimum Internal Temperature | |
& Rest Time | ||
| ||
Beef, Pork, Veal & Lamb | 62.8 °C (145 °F) and allow to rest | |
Steaks, chops, roasts | for at least 3 minutes | |
Ground meats | 71.1 °C (160 °F) | |
All Poultry | 73.9 °C (165 °F) | |
Fish & Shellfish | 62.8 °C (145 °F) |
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.
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.
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