(Note: the temperature must be within 30 degrees of the target temperature for the LED lights to
activate. Thus, the blue light may not flash, even if the current temperature is lower than the
target temperature. The current temperature will still appear on the screen.)
11. When the food is ready, remove it from the oven with a heat resistant glove. DO
NOT TOUCH THE HOT PROBE OR FOOD WITH YOUR BARE HANDS!
12. The LCD screen has a convenient backlight feature for easy temperature viewing.
While the unit is on, press the “°F/°C” button to turn on the backlight for 10 seconds.
13. Press and hold the “Enter” button for 3 seconds to turn the unit off. Otherwise, the
unit will turn off automatically after 10 minutes if no buttons are pressed and there is
no change in temperature.
Note: when the thermometer turns off, its memory will return to the default setting “Beef
Rare 140.0°F”. If the unit turns off before cooking is done, repeat the Meat Selection
steps listed above to reprogram the desired target temperature.
14. Wash the metal probe with hot soapy water. Fold the probe into the closed position
for storage. Take care when moving the probe into position to avoid injury or dam-
age. Clean the thermometer unit by hand. Do not completely immerse the ther-
mometer in water.
Meat/Temperature Chart
Following is a chart listing the 16 types of meat and their preset temperatures.
Meat Type
Doneness Level
Preset Temperatures
Beef
Rare*
140°F
Med Rare
145°F
Med
160°F
Med Well
165°F
Well
170°F
Hamburger
Well
160°F
Pork
Med
160°F
Well
170°F
Poultry
White Meat
165°F
Dark Meat
165°F
Lamb
Rare*
140°F
Med Rare
145°F
Med
160°F
Med Well
165°F
Well
170°F
Ham
Well
140°F
*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.
