transmitter features
• LCD – displays temperature of both FOOD and
BARBECUE. It will automatically switch between
FOOD and BARBECUE displays.
(Note: Press the re-sync button to switch the
display between ˚C and ˚F.)
• WIRE STAND – Allows you to stand the receiver
on tabletop or it can be reversed and used as a hanger.
• BATTERY COMPARTMENT – holds 2 AAA batteries.
• FOOD – Plug-in for stainless steel FOOD probe.
• BARBECUE –Plug-in for stainless steel
BARBECUE
probe.
Buttons
1 RE-SYNC – Transmit manually, terminates the auto registration process. Press and hold for 2 seconds to register the radio
frequency with the receiver. Press to select the temperature unit between ˚C and ˚F.
2 POWER – Press and hold for 2 seconds to turns ON/OFF the transmitter.
installing batteries
Open the battery compartment of the receiver and insert two “AAA” batteries with correct polarity. Open the battery compartment of
the by removing the two small screws and insert two “AAA” batteries with correct polarity.
registering receiver & transmitter
The Barbecue Thermometer needs the receiver to register and lock in the radio frequency signal from the transmitter, every time the
device is turned on. Proceed as follows to register.
1 Plug the stainless steel probe sensors into the corresponding plug in of the transmitter. Note: The FOOD probe is 6 inches long with
pointed end while the BARBECUE probe is 3 inches long with a grill rack clip.
2 Turn on the receiver by pressing the POWER button for 2 seconds.
3 Turn on the transmitter by pressing the power button 2 seconds, found on the back of the transmitter. This needs to be done within
120 seconds of turning on the receiver in order for the receiver to receive the Registration Code from the transmitter. If it doesn’t
beep within 5-10 seconds and the “---” shown on LCD was flashing or is solid, press the POWER button for 2 seconds to turn OFF the
Transmitter and then turn back ON. Pressing and holding the RESYNC button for 2 seconds will get the same result as turning the
transmitter OFF and then ON.
4 Registration is completed when the unit beeps and the probe temperatures will appear on LCD.
loss link alert
If the receiver is taken out of range or there is abnormal external interference or after shutting OFF the transmitter, the receiver may not
be able to receive the transmission from the transmitter. If this happens over 4 minutes, the unit will alert you by beeping once for every
4 seconds to tell you to re-sync the signal. Pressing any button on Receiver will stop the Loss Link beep.
To regain transmission signal, move the receiver close to the transmitter, turn OFF the Receiver and then turn back ON. Press and hold the
RESYNC button of the transmitter 2 seconds within 120 seconds and the temperatures should appear on the receiver display.
Remarks:
According to FCC Part 15.231(e) rule, the RESYNC button can be activated once every 12 seconds manually. If the re-
synchronization doesn’t succeed 1st time, wait for 12 seconds before pressing & hold the RESYNC button again. Or you can press and hold
the power button 2 seconds to turn OFF the Transmitter and then turn back ON again.It will produce the same result.
thermometer mode
In thermometer mode, the LCD will show a FOOD icon in the upper part of the display and a BARBECUE icon in the lower part of the
display. You can follow processes below to gain your desired settings.
Setting HI (Maximum) FOOD Temperature
1 Press the HI/ CLEAR button to display the maximum FOOD temperature, which will only be displayed for 5 seconds. The FOOD
temperature range is 32˚ F - 572˚ F and the default setting is 176˚ F.
2 Press and hold the HI/ CLEAR button until the digits flash.
3 Press the HI/ CLEAR button to set your desired temperature. It will increase one with each press. Press and hold the HI/ CLEAR
button to fast increase.
4 Press the LIGHT/MODE button to confirm the setting. Note: Press HI/CLEAR to read your set maximum FOOD temperature. To
destroy harmful bacteria like Salmonella and E Coli the USDA recommends the following minimum internal temperatures:
(Beef, Veal, Lamb Steaks & Roasts and Fish) to be 145˚ F
(Egg Dishes, Pork and Ground Beef Veal & Lamb) to be 160˚ F
(Turkey, Chicken & Duck Whole, Pieces & Ground) to be 165˚ F
