ENGLISH
10
Setting the type of meat and degree of cooking
1.
Select the type of meat by pressing the MEAT button. Each time you press the button, the next
option appears. BEEF → VEAL → LAMB → PORK → CHICKEN → TURKEY → – – – (no
selection).
2.
Choose how well done the meat should be cooked using the TASTE button. The selected options
are marked with an arrow (►) in the display. Each time you press the button, the degree of cooking
changes as below:
WELL DONE → MEDIUM → MEDIUM RARE → RARE.
NOTE!
The type of meat will determine the options you can select for the degree of cooking. Example: only
WELL DONE & MEDIUM can be selected and displayed for veal.
The following are recommended temperatures.
Degree of cooking/
type of meat
Beef
Veal
Lamb
Pork
Chicken/turkey
Well done
Min. 78°C
Min. 78°C
70
–78°C
Min. 78°C
Min. 78°C
Medium
70
–78°C
70
–78°C
73
–78°C
71
–78°C
–
Medium rare
64
–73°C
–
64
–
73
°
C
–
–
Rare
60
–64°C
–
–
–
–
Not fully cooked
Lower than
59°C
Lower than
70°C
Lower than
62°C
Lower than
70°C
Lower than 81°C
* Temperature limits vary according to personal taste. The user can read the meat thermometer and
decide at what temperature the meat is fully cooked.
Factory-set accuracy: 1°C/F.
Temperature measurement
1.
Push the thermometer halfway through the thickest part of the meat
2.
Wait 15 to 20 seconds for the probe to record the temperature.
3.
The arrow at the relevant degree of cooking starts to flash. When the temperature of the meat rises
to the next level, the arrow for this level also starts to flash.
4.
When the pre-set degree of cooking is reached, the temperature digits start to flash and you hear
an audible signal indicating that the meat is cooked.
5.
Press the MEAT or TASTE button to turn off the flashing and audible signal.
6.
Pull out the thermometer when you have read the temperature.
Additional measurement
If you want to make another measurement straight after the first one, press the MEAT or TASTE button to
turn off the flashing and audible signal. The meat thermometer is now ready for another measurement.
Please note that measurements can be accelerated if the fork is still hot.
NOTE!
Always insert the meat thermometer in the thickest part of the meat, as the thinner parts are
cooked faster and give inaccurate measurements.
Avoid bones and parts with a lot of fat.
Wash the thermometer fork with hot water and washing-up liquid after each use.
Not suitable for permanent use in the oven.
