ThermoPro TP-01 - Use and Care Instructions; Cleaning Guidelines; Insertion Technique; USDA Recommended Internal Temperatures

-3-
Medium Rare
Medium
Well Done
TYPE OF MEAT
Degrees
˚C/˚F
Fresh Pork
Poulty*
Chicken & Turkey, whole
Roasts and Breasts
Thighs and Wings
Duck and Goose
Stuffing (cooked alone or in bifd)
Ham
Fresh (raw)
Pre-Cooked (to reheat)
Eggs and Egg Dishes
Eggs
Egg dishes
Leftover & Casseroles
Cook until yolk &
White are firm
Fresh Lamb
63/145
71/160
76/170
71/160
74/165
74/165
74/165
74/165
74/165
71/160
60/140
71/160
74/165
USE AND CARE
Before using, wash or wipe clean the stainless steel probe in hot, soapy
water. Rinse and dry thoroughly to remove any residue which may remain
from the crafting process. Not recommended for Dishwasher cleaning after
use. Do not leave thermometer in food while cooking.
INSTRUCTIONS FOR USE:
Insert probe of thermometer into thickest part of meat. Ensure the tip is
not touching bone, gristle, cooking pan or is inserted in the cavity, Because
the center of a food is usually cooler than the outer surface, place the tip
in the center of the thickest part of the food.
Battery No:L1154F
USDA RECOMMENDED INTERNAL TEMPERATURES
-2-
TYPE OF MEAT
Degrees
˚C/˚F
Ground Meat & Meat Mixtures
Turkey, Chicken
(including patties)
Veal, Beef, Lamb, Pork
(including patties)
Fresh Beef
Medium Rare
Medium
Well Done
Fresh Veal
Medium Rare
Medium
Well Done
74/165
71/160
63/145
71/160
76/170
63/145
71/160
76/170