Full Product Manual
922-818 www.lacrossetechnology.com/support Page | 5
Use Temperature Probe
Before cooking, insert the metal temperature probe deeply into your
meat.
• With roasts, steaks, and thick chops, insert the thermometer into the
thickest part, away from bone, fat, and gristle.
• With whole poultry, insert the thermometer into the inner thigh area
near the breast but away from the bone.
• With ground meat (such as meat loaf), insert the thermometer into
the thickest area.
• Thin meats such as chops and hamburger patties, insert the
thermometer sideways for accurate readings.
Grilling Tips:
• Be sure the thermometer cord is out of the grill, away from areups.
• Tinfoil may be used to minimize chance of areup.
• Part of the probe not in the meat should be positioned over the meat.
• Do not place probe on direct heat.
• Clean throughly before each use.
USDA Minimum Cooking Temperature for Meat
Beef, Pork, Veal, & Lamb:
Ground Meats:
Ham-uncooked:
All Poultry (whole, parts, ground
and stufng):
145 °F (62.8 °C) - rest 3 minutes
160 °F (71.1 °C)
145 °F (62.8 °C) - rest 3 minutes
165 °F (73.9 °C)
Type of Meat Minimum Internal Temps.
Low Battery Indicators
• When low battery shows on thermometer, replace batteries in the
thermometer.
• When low battery shows on pager, replace batteries in the pager.
Pager Backlight
• The pager has a green backlight that comes on temporarily when
rst turned on and with and button press on the pager.
• The backlight will come on briey when a temperature value or time
alert is reached.