1.
Remove the battery compartment cover with a coin and press down on one side of the battery to
remove it.
2.
Inside you will see a curved c-shaped bracket on one side of the battery compartment.
3.
Insert the battery at an angle against the curved bracket and then press the other side down into
the battery compartment. You will know the battery is properly installed if the battery does not fall
out when you turn the thermometer over without the battery compartment cover on.
Replacing the Battery
Making an Ice Bath for Calibration
Best Practices and Tips
Replace only with a 3V CR2032
To ensure your recalibration leads to accurate temperatures, you must first create a proper Ice bath.
If done carefully, the ice bath should be 32˚F (0˚C). If not done properly the bath can be off by several
degrees.
Step 1
Make an ice bath using a cup, crushed ice, and cold water. Filling the cup to the top with crushed ice
is important for achieving a stable temperature.
Step 2
Add cold water until the water line is about ½ inch (1.3 centimeters) below the surface of the ice.
Have the ice touching the bottom of the cup, and not floating in the water. If there is too much water,
freezing point will not be achieved - so if the ice starts to float, pour out some of the water.
Step 3
Stir the mixture using the probe of the thermometer; then let the ice bath sit for about two minutes,
allowing the temperature to stabilize. Position the probe in the middle of the ice bath with the tip at
least 2 inches (5 centimeters) below the surface.
•
Make Sure your meat is fully thawed out and
rested at room temperature for at least 30 minutes
to promote evenly cooked meat.
•
For fillet meat, insert the probe at the thickest part
for the most accurate reading. If cooking on a grill
make sure all sides of the meat get equal time
over the heat.
•
Let meat rest after removing from heat for several
minutes. Meats will continue to cook and rise in
temperature after removing from heat (5-15ºF)
depending on the size of the meat.
•
Cutting meat across the grain produces shorter
fibers and more tender meat. Separate meat
types show different temperature readings. Such
as meats that are lean in some parts and fatty in
others, or breasts and thighs.
•
Most chefs recommend taking a temperature
reading of whole birds in the thickest part of
the thigh, in between the leg and body making
sure to avoid bone and gristle or you will get an
inaccurate reading.
Insert at angle
into the bracket,
then press the
other side in
Curved c-shaped bracket
Press down on one
side of battery
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