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Idiomas disponibles
Idiomas disponibles
COOKING WITH THE MEAT PROBE
your food.
1
Insert the meat probe's plug into the jack on the lower left
corner of the controller, then thread probe through the
access hole grommet on the left side of the grill barrel,
as shown.
3
Reading the temperature: Press the Center button on
the control. The probe temperature will display for 5
seconds, then revert back to the temperature of the grill.
After removing your food from the grill, always use a meat
thermometer to confirm that you have actually achieved
the target internal meat temperature.
MEAT TEMPERATURE RECOMMENDATIONS
Range
Well
Medium
Medium Rare
Rare
Use this method when your recipe specifies an internal goal temperature for
Beef
170°F (77°C)
160°F (71°C)
145°F (63°C)
135°F (57°C)
2
Insert the probe tip into the thickest part of the meat—not
in the fatty portion or touching bone. The probe needs
to be in the meat at least 2 inches. This probe may not be
suitable if you can't insert the probe into the thickest part
of the meat and 2 inches into the meat.
WARNING!
Meat probe is extremely hot during and after cooking.
•
Use caution when removing.
Improper placement of the meat probe or improper
•
meat probe calibration could result in raw or
undercooked meats, poultry, seafood, shellfish, or
eggs, which may increase your risk of foodborne
illness.
WARNING!
meats, poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness.
Lamb
160°F (71°C)
155°F (68°C)
145°F (63°C)
19
Consuming raw or undercooked
Pork
170°F (77°C)
160°F (71°C)
TRAEGERGRILLS.COM
Poultry
170°F (77°C)
170°F (77°C)
170°F (77°C)
170°F (77°C)
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