Taylor 1478 Manual Do Utilizador
1478
Instruction Manual
Digital Cooking
Timer/Thermometer
®
Leading the Wa y in Accuracy
One Year Warranty
Taylor® warrants this product to be free from defects in
material or workmanship for one (1) year for the original
purchaser from date of original purchase. It does not
cover damages or wear resulting from accident, misuse,
abuse, commercial use, or unauthorized adjustment
and/or repair.
If service is required, do not return to retailer. Should this
product require service (or replacement at our option),
please pack the item carefully and return it prepaid,
along with store receipt showing the date of purchase
and a note explaining reason for return to:
material or workmanship for one (1) year for the original
purchaser from date of original purchase. It does not
cover damages or wear resulting from accident, misuse,
abuse, commercial use, or unauthorized adjustment
and/or repair.
If service is required, do not return to retailer. Should this
product require service (or replacement at our option),
please pack the item carefully and return it prepaid,
along with store receipt showing the date of purchase
and a note explaining reason for return to:
There are no express warranties except as listed above.
This warranty gives you specific legal rights, and you may
have other rights which vary from state to state.
This warranty gives you specific legal rights, and you may
have other rights which vary from state to state.
Made to our exact specifications in China.
© 2008 Taylor Precision Products and its affiliated
companies, all rights reserved. Taylor® and Leading the
Way in Accuracy® are registered trademarks of Taylor
Precision Products and its affiliated companies. All rights
reserved.
companies, all rights reserved. Taylor® and Leading the
Way in Accuracy® are registered trademarks of Taylor
Precision Products and its affiliated companies. All rights
reserved.
CP1478-9.08
www.taylorusa.com
TAYLOR Precision Products
2220 Entrada Del Sol, Suite A
Las Cruces, New Mexico
88001 USA
Precautions
1. Always wear a heat resistant glove when touching the metal
probe or cord during or just after cooking. DO NOT TOUCH
WITH BARE HANDS!
WITH BARE HANDS!
2. Keep the metal probe and cord away from children.
3. Sterilize metal probe each time before use.
4. Do not expose the thermometer to: water, direct heat, a hot
3. Sterilize metal probe each time before use.
4. Do not expose the thermometer to: water, direct heat, a hot
surface or direct sunlight. The above may cause damage to the
electric circuit or components inside.
electric circuit or components inside.
5. Do not use this thermometer in a microwave oven.
6. Moisture inside the plug-in opening of the thermometer will
6. Moisture inside the plug-in opening of the thermometer will
result in an incorrect temperature reading. Dry the sensor plug
with a cloth every time before plugging it into the
thermometer.
with a cloth every time before plugging it into the
thermometer.
7. DO NOT USE THE CORD AND PROBE FOR OVEN
TEMPERATURES HIGHER THAN 200° C OR 392° F.
8. Do not dispose of batteries in fire. Batteries may explode or
leak. Do not mix old and new batteries. Do not mix Alkaline,
carbon-zinc (standard) or Nickel-Cadmium (rechargeable)
batteries. Remove the batteries if the thermometer will not be
used for a long period of time.
carbon-zinc (standard) or Nickel-Cadmium (rechargeable)
batteries. Remove the batteries if the thermometer will not be
used for a long period of time.
When running the probe cable into an
oven be sure to gently close the door to
avoid crimping or severing the cable.
CAUTION: Moisture inside the plug-in opening of
the thermometer will result in an incorrect
temperature reading. Dry the sensor plug with a
cloth every time before plugging it into the
thermometer.
Minimum Internal Cooking Temperatures
as Recommended by the USDA*
as Recommended by the USDA*
Now comes the most important part - the minimum
INTERNAL temperatures that food must reach to be
considered safe eat, no matter how you prepare them.
We recommend the following guide lines but personal
taste temperatures may be different from the below:
INTERNAL temperatures that food must reach to be
considered safe eat, no matter how you prepare them.
We recommend the following guide lines but personal
taste temperatures may be different from the below:
*The USDA does NOT recommend RARE 140ºF as a safe eating
temperature.
temperature.
Fresh ground beef, veal, pork ...........
Beef, veal, Lamb - roast, steaks, chops
*Rare .................................................140ºF / 60ºC
Medium Rare .....................................145ºF / 63ºC
Medium..............................................160ºF / 72ºC
Well Done ..........................................170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium.............................................. 160ºF / 72ºC
Well Done ..........................................170ºF / 77ºC
Ham
Fresh (Raw)......................................... 160ºF / 72ºC
Precooked (to reheat)..........................140ºF / 60ºC
Poultry
Ground Chicken, Turkey ..................... 165ºF / 74ºC
Whole Chicken, Turkey ....................... 165ºF / 74ºC
Breast, Roasts .................................... 165ºF / 74ºC
Thighs and wings ...............................165ºF / 74ºC
Fish -
Beef, veal, Lamb - roast, steaks, chops
*Rare .................................................140ºF / 60ºC
Medium Rare .....................................145ºF / 63ºC
Medium..............................................160ºF / 72ºC
Well Done ..........................................170ºF / 77ºC
Fresh Pork - roast, steaks, chops
Medium.............................................. 160ºF / 72ºC
Well Done ..........................................170ºF / 77ºC
Ham
Fresh (Raw)......................................... 160ºF / 72ºC
Precooked (to reheat)..........................140ºF / 60ºC
Poultry
Ground Chicken, Turkey ..................... 165ºF / 74ºC
Whole Chicken, Turkey ....................... 165ºF / 74ºC
Breast, Roasts .................................... 165ºF / 74ºC
Thighs and wings ...............................165ºF / 74ºC
Fish -
cook until opaque and flakes easily with fork
.. 145ºF / 63ºC
Stuffing -
cooked alone or in bird
.................. 165ºF / 74ºC
Egg dishes ........................................... 160ºF / 72ºC
Leftovers, Casseroles ......................... 165ºF / 74ºC
Leftovers, Casseroles ......................... 165ºF / 74ºC
160ºF / 72ºC