Helpful Hints - THERM PRO TP-03A Manual De Instrucciones

when you power on the thermometer next time.
4. Insert the tip of probe into the food being cooked (Picture 2). The thermometer
will start to measure the internal food temperature.
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Picture 2
5. Wait until temperature reading stabilizes on display.
6. Press ON/OFF button to turn off the thermometer. This thermometer also comes
with auto-off feature: it will automatically turn off if no button is pushed in 10
minutes.

HELPFUL HINTS

When measuring multiple or different foods and meats, it may be desirable to
cool the probe by rinsing the tip with cold water between readings.
It is recommended that you wipe the probe tip clean between readings. This is
especially important when taking readings from different foods and meats.
The thermometer is designed for temporary, hand held use. Do not leave in an
oven. Do not leave inserted in extremely hot foods or liquids (anything over
572°F) for more than 1 minute.
Always take your reading in the thickest available portion of meat. Thin portions
of meat are difficult to measure because they tend to cook through fast. Avoid
touching bone. If the tip touches the bone or heavy fat area of the meat, or if the
tip is not deep enough, take a second reading to ensure accuracy.
Not intended for use by persons ages 12 or under.
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PRESET TEMPERATURE COOKING CHART
PRESET
TYPE
HEADING
FISH
Beef (roasts, steaks & chops) - Rare
BEEF RARE
Egg dishes
Ham (Raw) – Note: Precooked
HAM
Ham (140˚F)
Beef (roasts, steaks & chops) – Medium
BEEF
Pork (roasts, steaks, chops, sausages) –
MEDIUM
Medium (Pink)
Ground Meats (beef, veal, pork)
Veal (steaks, roasts, tenderized or non-
VEAL
tenderized cuts) – Well Done
PORK
Pork (roasts, steaks, chops, sausages) –
Well Done
Beef (roasts, steaks & chops) – Well
BEEF WELL
Poultry (chicken, turkey) – Whole
POULTRY
Duck & Goose
FOOD RECOMMENDED
TYPE
INTERNAL
TEMPERATURE
Fish
145˚F/63˚C
160˚F/71˚C
160˚F/71˚C
170˚F/77˚C
170˚F/77˚C
165˚F/74˚C
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