Taylor Digital Folding Probe Thermometer Instruction Manual

518/1488/816

Digital Folding Probe Thermometer

Please read this instruction manual carefully before use. Keep these
instructions handy for future reference.

Battery Information

The thermometer operates on 2 AAA batteries (installed). If readings grow dim or irreg­ular, the batteries may need to be replaced. To replace the batteries:

1. Use 2- AAA batteries. Always replace both batteries at the same time; do not com­bine old and new batteries. Do not mix Alkaline, carbon-zinc (standard) or Nickel­Cadmium (rechargeable) batteries.

2. Unscrew the 2 screws securing the battery compartment cover, located on the back
of the unit. Take care not to misplace the screws.

3. Place the batteries into the compartment as indicated by the polarity symbols
marked inside the battery compartment.

4. Replace the battery compartment cover and screws

General Operation

1. Preheat theoven to desired cookingtemperature. Place thefood in thepreheatedoven.

2. Sterilize themetal probe by inserting it into an appropriatesolution such as boiling water for sev­eral minutes.

3. Pressthe “Enter” button to turnthe uniton. TheLCD screenwill turn on anddisplaythe current
probetemperature.

4. Your thermometer is presetto read temperaturesin Fahrenheit.To switch to Celsius,press and
hold the“°F/°C”button for3 seconds.

5. Pressthe “Enter” button to access the MeatSelectionscreen.The default setting “Beef
Rare140.0°F”appears. The temperaturedigits flash.

6. Pressthe ▲ or ▼ button to scroll though the16 meat typesand their preprogrammed targettem­peratures. (SeeMeat/TemperatureChart.)

7. Press “Enter” to select the displayed meat type.The LCD screen returns to thecurrenttemper­aturedisplay. The name of theselected meat appears above the temperature reading.

8. To testthe internal temperatureof the food, unfold the metal probe and insert it into the thickest
part of thefood. Do not come in contact with bone, fator gristle, as these areas willnot provide
accurate temperature readings. Take care when moving the probe into position to avoid injury or
damage.DO NOT LEAVE THETHERMOMETER IN THE OVEN WHILE COOKING, AND
DO NOTTOUCH THE HOTPROBEWITHBARE HANDS.

9. The current internal temperature of the food appears on the LCD screen.

10.Color coded lights behindthe Taylor® logo indicate if the current temperatureis lower, higher, or
within 5 degrees of the target temperature.

• If the temperature is lower than the target temperature, a blue LED light flashes.

• When the temperature reaches the target temperature, a green LED light flashes.

• If the temperature is higher than the target temperature, a red LED light flashes.

.

(Note: thetemperaturemust be within 30 degrees of the target temperature forthe LED lights to

activate. Thus, the blue light may not flash, even if the currenttemperature is lower thanthe
target temperature.The current temperaturewill still appear on thescreen.)

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 dam­age. Clean the thermometer unit by hand. Do not completely immerse the ther­mometer 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

Hamburger Well 160°F
Pork Med 160°F

Poultry White Meat 165°F

Lamb Rare* 140°F

Ham Well 140°F

*The USDA does NOT recommend RARE 140ºF as a safe eating temperature.

Med Rare 145°F
Med 160°F
Med Well 165°F
Well 170°F

Well 170°F

Dark Meat 165°F

Med Rare 145°F
Med 160°F
Med Well 165°F
Well 170°F