Acu-Rite 3168 ユーザーズマニュアル
5
Food Preparation
Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food-borne illness, especially if you have certain
medical conditions. The USDA recommends certain guidelines be met when
preparing meat and seafood. Please adhere to the recommended cooking
temperatures.
For more information on food preparation safety, visit:
http://www.fsis.usda.gov
Using the Thermometer
1. Before operating, plug the temperature probe into the thermometer.
2. Press the “
2. Press the “
” button to turn the thermometer display ON.
3. Press the “ ” button on the thermometer display to enable “ ”or disable
“
” the audible alert. With the function enabled, the thermometer
display will beep when Desired Temperature is reached.
4. To use the Remote Pager, press the “
” button on the pager
(See page 6).
5. To increase or decrease the Desired Temperature, use the red “ ” and
blue “ ” buttons on the display unit (press and hold to fast adjust) .
6. Insert the narrow end of the temperature probe into the thickest part of the
food being cooked. Be sure the tip is not touching bone, gristle, the pan or
inserted into the cavity of fowl.
7. Hold steady for several seconds.
8. Current internal temperature of the food will show on the display.
9. The arrow next to the Desired Temperature reading indicates the direction
8. Current internal temperature of the food will show on the display.
9. The arrow next to the Desired Temperature reading indicates the direction
OPERATION
Recommended Cooking Temperatures
Ground Meat/ Poultry Mixtures
Poultry................................*165˚F / 74˚C
Veal, Beef, Lamb, Pork,Patties.*160˚F / 71˚C
Turkey, Chicken, Patties...........*165˚F / 74˚C Ham
Turkey, Chicken, Patties...........*165˚F / 74˚C Ham
Fresh (raw)...*145˚F / 63˚C with 3 min. rest
Fresh Beef & Veal
Pre-Cooked (to reheat)..........*165˚F / 74˚C
Medium Rare .*145˚F / 63˚C with 3 min. rest
Medium...................................160˚F / 71˚C Fish & Shellfish..................*145˚F / 63˚C
Well Done...............................170˚F / 77˚C Eggs....................................*160˚F / 71˚C
Medium...................................160˚F / 71˚C Fish & Shellfish..................*145˚F / 63˚C
Well Done...............................170˚F / 77˚C Eggs....................................*160˚F / 71˚C
Leftovers.............................*165˚F / 74˚C
Lamb & Fresh Pork
Medium Rare..*145˚F / 63˚C with 3 min. rest
Medium Rare..*145˚F / 63˚C with 3 min. rest
*USDA recommended
safe internal tempratures
Well Done................................160˚F / 71˚C