Precautions
1.Always wear a heat resistant glove when touching the metal probe or cord during or just after cooking. DO NOT TOUCH WITH BARE HANDS!
2.Keep the metal probe and cord away from children.
3.Sterilize metal probe each time before use.
4.Do not expose the thermometer to: water, direct heat, a hot surface or direct sunlight. The above may cause damage to the electric circuit or components inside.
5.Do not use this thermometer in a microwave oven.
6.Moisture inside the plug-in opening of the thermometer will result in an incorrect temperature reading. Dry the sensor plug with a cloth every time before plugging it into the thermometer.
7.DO NOT USE THE CORD AND PROBE FOR OVEN TEMPERATURES HIGHER THAN 200° C OR 392° F.
When running the probe cable into an oven be sure to gently close the door to avoid crimping or severing the cable.
CAUTION: Moisture inside the plug-in opening of the thermometer will result in an incorrect temperature reading. Dry the sensor plug with a cloth every time before plugging it into the thermometer.
Minimum Internal Cooking Temperatures as Recommended by the USDA*
Now comes the most important part - the minimum INTERNAL temperatures that food must reach to be considered safe eat, no matter how you prepare them.
We recommend the following guide lines but personal taste temperatures may be different from the below:
Fresh ground beef, veal, pork ........... |
160ºF / 72ºC |
Beef, veal, Lamb - roast, steaks, chops |
|
*Rare ................................................. |
140ºF / 60ºC |
Medium Rare ..................................... |
145ºF / 63ºC |
Medium.............................................. |
160ºF / 72ºC |
Well Done .......................................... |
170ºF / 77ºC |
Fresh Pork - roast, steaks, chops |
|
Medium.............................................. |
160ºF / 72ºC |
Well Done .......................................... |
170ºF / 77ºC |
Ham |
|
Fresh (Raw)......................................... |
160ºF / 72ºC |
Precooked (to reheat).......................... |
140ºF / 60ºC |
Poultry |
|
Ground Chicken, Turkey ..................... |
165ºF / 74ºC |
Whole Chicken, Turkey ....................... |
165ºF / 74ºC |
Breast, Roasts .................................... |
165ºF / 74ºC |
Thighs and wings ............................... |
165ºF / 74ºC |
Fish - cook until opaque and flakes easily with fork.. |
145ºF / 63ºC |
Stuffing - cooked alone or in bird .................. |
165ºF / 74ºC |
Egg dishes ........................................... |
160ºF / 72ºC |
Leftovers, Casseroles ......................... |
165ºF / 74ºC |
*The USDA does NOT recommend RARE 140ºF as a safe eating
temperature.
One Year Warranty
Taylor® warrants this product to be free from defects in material or workmanship for one (1) year for the original purchaser from date of original purchase. It does not cover damages or wear resulting from accident, misuse, abuse, commercial use, or unauthorized adjustment and/or repair.
If service is required, do not return to retailer. Should this product require service (or replacement at our option), please pack the item carefully and return it prepaid, along with store receipt showing the date of purchase and a note explaining reason for return to:
TAYLOR Precision Products
2220 Entrada Del Sol
Las Cruces, New Mexico
88001 USA
There are no express warranties except as listed above. This warranty gives you specific legal rights, and you may have other rights which vary from state to state.
Made to our exact specifications in China.
© 2007 Taylor Precision Products and its affiliated companies, all rights reserved. Taylor® and Leading the Way in Accuracy® are registered trademarks of Taylor Precision Products and its affiliated companies. All rights reserved.
www.taylorusa.com
1470
Digital Cooking
Timer/Thermometer
Leading the Wa y in Accuracy ®
Instruction Manual
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