5
Food Preparation
Consuming raw or undercooked meats, poultry, seafood, shellfish, 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
& Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest
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. Press the “ ” button to enter thermometer mode.
Meat Type & Doneness Setup
1. When first powered on, “COOK” will be shown on the display.
2. To adjust meat type and doneness preferences, press and release the
“COOK” icon to cycle through meat type presets.
The meat type set order is as follows: CUSTOM, BEEF, VEAL, BURGER,
LAMB, PORK, POULTRY, FISH.
The doneness set order is as follows: MEDIUM RARE, MEDIUM, WELL.
The target temperature will automatically adjust based on your selections.
NOTE:
Not all meat types offer all three doneness options. In some cases, a
doneness option is not available at all.
3. To manually adjust the target temperature, press and release the target
temperature value shown on the display. The target temperature will begin
to flash. Press and release the“ ” or ” ” buttons to adjust the target
temperature. CUSTOM will now be shown as your selected meat type.
4. Press and release the “ ” button to confirm your selections.
OPERATION
