will start to measure the internal food temperature.
5. Wait until temperature reading stabilizes on display.
6. Press button to turn off the thermometer. This thermometer also
comes with auto-off feature: it will automatically turn off if no button is pushed
in 10 minutes.
/LIGHT
HELPFUL HINTS
When measuring multiple or different foods and meats, it may be desirable to
cool the probe by rinsing the tip with cold water between readings.
It is recommended that you wipe the probe tip clean between readings. This is
especially important when taking readings from different foods and meats.
The thermometer is designed for temporary, hand held use. Do not leave in an
oven. Do not leave inserted in extremely hot foods or liquids (anything over
572°F) for more than 1 minute.
touching bone. If the tip touches the bone or heavy fat area of the meat, or if
the tip is not deep enough, take a second reading to ensure accuracy.
Picture 2
Not intended for use by persons ages 12 or under.
PRESET TEMPERATURE COOKING CHART
PRESET
TYPE
HEADING
FISH
BEEF RARE
HAM
BEEF
MEDIUM
VEAL
PORK
BEEF WELL
POULTRY
FOOD
TYPE
Fish
Beef (roasts, steaks & chops) - Rare
Egg dishes
Ham (Raw) – Note: Precooked
Ham (140˚F)
Beef (roasts, steaks & chops) – Medium
Pork (roasts, steaks, chops, sausages) –
Medium (Pink)
Ground Meats (beef, veal, pork)
Veal (steaks, roasts, tenderized or non-
tenderized cuts) – Well Done
Pork (roasts, steaks, chops, sausages) –
Well Done
Beef (roasts, steaks & chops) – Well
Poultry (chicken, turkey) – Whole
Duck & Goose
RECOMMENDED
INTERNAL
TEMPERATURE
145˚F/63˚C
160˚F/71˚C
160˚F/71˚C
170˚F/77˚C
170˚F/77˚C
165˚F/74˚C
ENEN
Always take your reading in the thickest available portion of meat. Thin portions
of meat are difficult to measure because they tend to cook through fast. Avoid
-4-
-5-
CARE OF YOUR THERMOMETER
Do not touch the stainless portion of the thermometer during or right after
measuring temperatures since it will be hot.
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