Installation Guide

5
Food Preparation
Consuming raw or undercooked meats, poultry, seafood, shellsh, or eggs may
increase your risk of food-borne illness, especially if you have certain medical
conditions. The USDA recommends certain guidelines be met when preparing
meat and seafood. Please adhere to the recommended cooking temperatures.
USDA Recommended Guidelines
Product
Minimum Internal Temperature
& Rest Time
Beef, Pork, Veal & Lamb
Steaks, chops, roasts
145 °F (62.8 °C) and allow to rest
for at least 3 minutes
Ground meats
160 °F (71.1 °C)
All Poultry
165 °F (73.9 °C)
Fish & Shellfish
145 °F (62.8 °C)
OPERATION
Meat Type Setup
1. When the wireless display is rst powered on, the meat type will ash on the
display.
2. To adjust the meat type, press and release the ◄ or ► buttons to cycle
through meat type presets.
The preference set order is as follows: CUSTOM, FISH, LAMB, POULTRY,
PORK, CHICKEN, VEAL, BEEF, BOIL.
3. To save your selection, press and release the “SET” button when the desired
meat type is displayed.
For more information on food preparation safety, visit:
https://www.fsis.usda.gov
Meat Doneness Setup
1. Once Meat Type has been selected, Meat Doneness will ash on the display.
2. Press and release the ◄ and ► buttons to cycle through the available meat
doneness selections.
The preference choices are: RARE, MEDIUM RARE, MEDIUM, MEDIUM WELL
and WELL DONE.
NOTE: Not all meat types offer all ve doneness options. In some cases, a
doneness option is not available at all.
3. As you move through the options, Target Temperature shown on the display
will automatically update based on the selection.
4. To save your selection, press and release the “SET” button when the desired
meat doneness is displayed.