Manual
0.5" of the stem — a necessity when measuring
thin cuts of meat, sh and poultry.
Printed on the back of the DBBQ212 for quick reference.
Personal taste may be different from above.
Important: DO NOT LEAVE IN HOT OVEN. DO NOT
SUBMERGE HANDLE IN WATER.
Tip:
Meat should be allowed to “rest” for 10 to 15 minutes after
it is removed from oven. This allows time for the meat’s internal
temperature to stabilize and the juices to redistribute. This will
result in a roast that is both juicier and easier to carve.
Precautions
• Do not touch the tines after use. The tines
will be HOT.
• The fork housing is constructed with heat resistant
plastic. HOWEVER, take caution not to subject
the housing to prolonged high temperatures
(most often over the grill). The electronic circuitry
inside the fork housing may be damaged if
subjected to prolonged high temperatures.
• Clean the thermometer tines before each use
to prevent cross contamination.
• Wash tines with hot soapy water after nal use.
© 2006 Component Design Northwest, Inc. Made in China CD9999129en - 11/06 EHC 614 885-2497
The information in this document has been reviewed and is
believed to be accurate. However, neither the manufacturer nor
its afliates assume any responsibility for inaccuracies, errors
or omissions that may be contained herein. In no event will
the manufacturer or its afliates be liable for direct, indirect,
special, incidental or consequential damages arisen by using
this product or resulting from any defect/omission in this
document, even if advised of the possibility of such damages.
The manufacturer and its afliates reserve the right to
make improvements or changes to this document and the
products and services described at any time, without notice
or obligation.
5-Year Limited Warranty: Any instrument that
proves to be defective in material or workmanship
within ve years of original purchase will be
repaired or replaced without charge upon receipt of
the unit prepaid at: CDN, PO Box 10947, Portland,
OR 97296-0947. This warranty does not cover
damage in shipment or failure caused by tampering,
obvious carelessness or abuse.
*USDA does not endorse any product, service or organization.
USDA TEMPERATURE GUIDE
Beef, Veal, Lamb,
Pork – well . . . . . . . . 170°F . . . . . . . 77°C
Poultry . . . . . . . . . . . 165°F . . . . . . . 74°C
Beef, Veal, Lamb,
Pork – medium . . . . 160°F . . . . . . . 71°C
Beef, Veal, Lamb
– medium rare . . . . . 145°F . . . . . . . 63°C
Beef – rare;
Ham – pre-cooked . 140°F . . . . . . . 60°C