OPERATION
Food Preparation
Consuming raw or under cooked meats, poultry, seafood, shellfiish, or eggs may increase your risk of
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 |
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Poultry................................*165˚F / 74˚C
Ham
Fresh (raw)...*145˚F / 63˚C with 3 min. rest
*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 |
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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
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