DEGREES OF DONENESS & USE
SteakChamp's pre-programmed core temperatures can be
used for beef or salmon steaks, loin of pork, game or lamb or
whole (large) fish. An international team of experts (star
chefs, steak house chefs, steak and grill experts from the
USA and Europe) helped to determine the core temperatures.
USE IN
: Grill, frying pan (also induction) and oven/broiler.
Maximum time-cooking temperature 650°F / 350° C, max.
900°F / 500°C for up to 3 minutes.
Use our suggestions as a guideline or fix your own favorite
degree of doneness for your steak. The temperatures speci-
fied in the table are reached by SteakChamp at the end of the
resting phase when the double flashing signal stops.
N.B. Meat is a natural product and visual cooking results
(with the same core temperature) may vary according to the
amount of fat, breed, age, feeding and meat aging process.
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GENERAL
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CE conformity. This device is interference-suppressed
according to EC Directive 2004/108/EC.
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Test report by TÜV Süd Technical Control Board (EMC)
Europe EN 55014, EN 62233, EN 55014
USA FCC Code of Federal Regulations,
CFR 47, Part 15 107-109
Canada ICES-003 Issue 4, Sec 5.3+5.5
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Technical changes and errors excepted.
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SteakChamp
®
and TecPoint
®
are registered trademarks.
US Patent No 8,557,317 and US D699,599
MADE IN GERMANY
TecPoint GmbH
D-82515 Wolfratshausen
Germany
www.steakchamp.com
Copyright: TecPoint GmbH
July 2015
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USDA recommends: Safe Minimum Internal Temperatures:
Beef, Fish, Pork & Lamb: 145°F, Poultry & Game: 165°F
SUGGESTION / COOKING GUIDE
Signal
Temp.
Beef
Tuna / Salmon
Fish
Duck breast
Pork (Loin)
Game (Loin)
Lamb (Loin)
TecPoint USA Inc.
Wood Dale, IL 60191
USA
MR
MED
MW
120-125°F/
135-140°F/
149-153°F/
50-52°C
58-60°C
65-67°C
medium rare
medium
medium well
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