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PERFECT FOR
•
Thin cuts of meat, fish or poultry
EASY TO USE
•
3-6 second response
•
Backlit in blue
•
Extra big digit
•
Temperature guide
FEATURES
•
NSF® Certified
•
1.5 mm thin tip
•
4.25"/10.8 cm stainless steel probe
•
Water resistant
•
Shatterproof
•
Maximum & minimum
•
Food-safe ABS plastic with BioCote®
•
Field calibration
•
On/off button
•
Auto-off after 10 minutes
•
Mounting: loop
•
Batteries & instructions included
Note:
Remove sticker from display before use
Professional Series Recalibrateable
Digital Folding Thermometer
FEATURES
Perfect for thin cuts of meat, fish or poultry. Simply
flip down the rapid-response thermocouple probe
and insert it into food as thin as 1/8-inch. BioCote®
technology gives the water resistant housing
constant, built-in antimicrobial protection, providing
a finish that helps prevent microbes from growing
on the surface. The display features extra big digits
and can be backlit for low light conditions.
The PTC572 offers Minimum and Maximum modes.
Minimum mode displays the lowest temperature
among multiple readings. Maximum mode displays
the highest temperature among multiple readings.
Model: PTC572
-58 to +572°F/-50 to +300°C
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Table of Contents
Related Manuals for scigiene PTC572
Summary of Contents for scigiene PTC572
- Page 1 Extra big digit and can be backlit for low light conditions. • Temperature guide The PTC572 offers Minimum and Maximum modes. Minimum mode displays the lowest temperature FEATURES among multiple readings. Maximum mode displays the highest temperature among multiple readings.
- Page 2 Wearing a heat resistant glove, flip the probe Note: In the following instructions, names of the control buttons are shown in CAPS. Function information that appears on the back into the case when finished. display is shown in BOLD CAPS. Important: DO NOT TWIST THE PROBE OR ROTATE IT IN WRONG DIRECTION.
- Page 3 CARE OF YOUR PRODUCT PRECAUTIONS • Do not submerge any part of the thermometer in • Dispose of used battery promptly and keep away water. from children. • • Wipe clean with a damp cloth. Always wear a heat resistant glove to touch the stainless steel probe during or just after cooking.
- Page 4 USDA SAFE FOOD TEMPERATURES * Beef, Veal, Lamb – well………160°F…….71°C * Beef, Veal, Lamb – medium….145°F…..63°C * Beef, Veal, Lamb – rare…………140°F….60°C Poultry ………………………………165°F…..74°C * Pork/Ham – pre-cooked……….145°F…..63°C Ground Meat…………………………..160°F….71°C * 3 minutes rest time CANDY TEMPERATURE GUIDE Jelly…………………………..220°F…………….104°C Thread…………………230–234°F…………….110–112°C Soft Ball……………….234–240°F……………..112–115°C Firm Ball ………………244–248°F……………..118–120°C Hard Ball……………...250–266°F……………..121–130°C...
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