LaserLiner ThermoMaitre, Operating Instructions Manual

Page: 8 / 20

08
Safety information
• The measuring instrument must not be used in closed
ovens.
• Thoroughly clean the sensor before and after use.
• The measuring instrument is not water tight. Only dip the
measuring probe into the material up to approx. 10 mm
below the casing.
• Only hold the thermometer by the casing. Do not touch
the test probe, it can become very hot during the
measuring procedure.
• „Err H“ will be displayed if the measured temperature is
outside the measuring range.
• Do not use the measuring probe with an external voltage.
Exercise extreme caution when working with voltages
higher than 24V AC/60 V DC. Touching the electrical
conductors at such voltages poses a risk of life-threatening
electric shocks.
• The measuring accuracy may be affected when working
close to high voltages or high electromagnetic alternating
fields.
• The device must only be used in accordance with its inten-
ded purpose and within the scope of the specifications.
• Keep the measuring instrument away from children.
• Always protect the test prod by folding in the insertion
probe when not in use.
Fish well
done
Crevettes 62 °C
Monkfish 62 °C
Monkfish glazed 58 °C
Mousse de Poisson 65 °C
Pike 63 °C
Pikeperch 62 °C
Redfish 55 °C
Salmon 60 °C
Trout 65 °C
Tuna 62 °C
Lamb medium
rare
well
done
Lamb 82 °C
Lamb chop 55 °C
Lamb square 55 °C
Leg of lamb 60 °C 71 °C
Saddle of lamb 65 °C 78 °C
GB
Poultry medium
rare
well
done
Breast of duck 64 °C
Breast of guinea fowl 70 °C
Chicken 85 °C
Chicken breast 85 °C
Duck 85 °C
Goose 78 °C 91 °C
Roast turkey 70 °C
Turkey 84 °C
Ostrich, fillet steak 58 °C