Manual

3
Below are the USDA recommended temperatures.
Taste/ temperatures vary according to personal taste; users can read the digital
thermometer to determine their own taste temperatures (e.g. the beef might read
rare on the thermometer but you may prefer it cooked for a few more seconds).
To measure the temperature
1. Insert the nes halfway into the thickest part of the meat (at least 1/2”deep).
2. Allow approximately 15-20 seconds for the probe to obtain an accurate
temperature reading.
3. The correct pointer of the taste level will turn on and ash to indicate the
taste level of the meat. As the meat temperature increases to the next level,
the pointer of that level will also turn on and connue ashing.
4. Once the predetermined taste level is reached, the temperature reading will
ash and the fork will beep to indicate the taste level of the meat.
5. Press MEAT or TASTE buon to clear the ashing LCD and to stop it beeping.
6. Remove the nes once the temperature is determined.
TASTE
/MEAT
BEEF VEAL LAMB PORK CHICKEN&
TURKEY
Well Done
78℃
172℉ up
78℃
172℉ up
78℃
172℉ up
78℃
172℉ up
83℃
181℉ up
Medium
70℃-75℃
158℉-167℉
71℃-78℃
160℉-
172℉
73℃-78℃
163℉-
172℉
71℃-78℃
160℉-
172℉
No
Selecon
Medium Rare
64℃-73℃
147℉-163℉
No
Selecon
64℃-73℃
147℉-
163℉
No
Selecon
No
Selecon
Rare
60℃-64℃
140℉-147℉
No
Selecon
No
Selecon
No
Selecon
No
Selecon
Undercooked
59℃/ 139℉
Or below
70℃/
158℉
Or below
62℃/
144℉
Or below
70℃/
158℉
Or below
81℃/
178℉
Or below