Using The Meat Probe - Traeger TRAILHEAD T11489 Owner's Manual

USING THE MEAT PROBE

Your Traeger® Grill includes a meat probe for monitoring internal food temperature, or for cooking to a goal temperature.
1
Insert the meat probe's plug into the jack on the lower left corner of
the controller, then route the probe cable through the notch in the
grill front, as shown.
3
Reading the temperature: Press the center button on the control twice
to display the probe temperature; pressing the button only once will
display the Timer. 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
BEEF
170°F/77°C
160°F/71°C
145°F/63°C
135°F/57°C
2
Insert the probe tip halfway into the thickest part of the protein –
avoid touching any bones or particularly the fatty portion of the
protein. The probe needs to be in the protein at least 2 inches
(5.1 cm). This probe may not be suitable if you cannot insert the
probe into the thickest part of the protein and 2 inches (5.1 cm)
into the protein. After your probe has been inserted, load your food
onto the preheated grill.
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!
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
21
CONSUMING RAW OR UNDERCOOKED
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)
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