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OPERATION
The doneness level selections – Rare, Med Rare, Medium and Well Done – only apply
to beef, lamb and veal. For chicken, turkey, pork, fish and hamburgers, the monitor
defaults to Well Done.
1. Press and hold power until the thermometer sensor's red LED flashes. Then
press and hold power until the monitor's green LCD lights and all display
segments appear.
2. Press select (twice) until the desired meat text appears. You can choose between
BEEF, LAMB, VEAL, HMBGR (hamburger), PORK, TURKY (turkey), CHICK
(chicken) or FISH.
3. Press cook repeatedly to select the level of doneness.
TIP: This product gauges internal temperature only and is not meant to substitute
recipe instructions. The ranges for meat types and doneness levels are guidelines only.
Some recipes may call for the meat (such as turkey or chicken) to be removed from
the heat source 15-30 minutes earlier, so that the internal temperature can continue to
rise before the meat is carved. Always follow the recipe instructions to ensure that the
meat is fully and properly cooked.
4. Place the thermometer near the cooking area and insert the tip of the probe into
the center of the meat. Use the monitor's stand for easy viewing or use the belt
clip.
NOTE: For a clear signal, place the monitor within 100 feet (30.5m) of the
thermometer sensor. Place the thermometer sensor away from any direct heat or
flame. Don't put the probe on the cooking surface as doing so can damage the inside
of the probe.
5. When the meat is done, remove the probe from the meat and let it cool before
touching it. Press power on the monitor and thermometer sensor to turn them off.
6. Disconnect the probe from the thermometer sensor and replace the socket cover.
After you finish cooking, wipe the monitor and the thermometer sensor with a
damp cloth. Gently wash the steel probe with mild dish detergent and warm
water only.
NOTE: Do not use a dishwasher to clean the probe and do not immerse the monitor or
thermometer sensor in water or liquid.
KATMRBBQWLA E-user manual
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