Using The Meat Probe - Traeger Pro Series Owner's Manual

USING THE MEAT PROBE

Your Traeger® Pro Series Grill includes a meat probe for when your recipe specifies an internal goal temperature for your food.
Additional probes can be purchased separately.
1
Pr ob e 1
Pr ob e
Se lec to r
Pr ob e 2
Insert 1 or 2 meat probes into the plug-in holes on the
lower left corner of the controller; then thread probes
through the access hole grommet on the left side of the
grill barrel.
3
Pr ob e 1
Pr ob e 2
Reading the temperature: Press the probe selector
switch on the controller. 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
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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" (5.1 cm). This probe may not be
suitable if you can't insert the probe into the thickest part
of the meat and 2" (5.1 cm) 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!
Consuming raw or undercooked
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
20
PORK POULTRY
170°F/77°C 170°F/77°C
160°F/71°C 170°F/77°C
170°F/77°C
170°F/77°C
2"
(5.1 cm)