Andrew James AJ000019 Fork Thermometer User Manual
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Below are the USDA recommended temperatures.
Taste/ temperatures vary according to personal taste; users can read the digital
thermometer to determine their own taste temperatures (e.g. the beef might read
rare on the thermometer but you may prefer it cooked for a few more seconds).
To measure the temperature
1.
Insert the tines halfway into the thickest part of the meat (at least 1/2”deep).
2.
Allow approximately 15-20 seconds for the probe to obtain an accurate
temperature reading.
3.
The correct pointer of the taste level will turn on and flash to indicate the
taste level of the meat. As the meat temperature increases to the next level,
the pointer of that level will also turn on and continue flashing.
4.
Once the predetermined taste level is reached, the temperature reading will
flash and the fork will beep to indicate the taste level of the meat.
5.
Press MEAT or TASTE button to clear the flashing LCD and to stop it beeping.
6.
Remove the tines once the temperature is determined.
TASTE
/MEAT
BEEF
VEAL
LAMB
PORK
CHICKEN&
TURKEY
Well Done
78℃
172℉ up
78℃
172℉ up
78℃
172℉ up
78℃
172℉ up
83℃
181℉ up
Medium
70℃-75℃
158℉-167℉
71℃-78℃
160℉-
172℉
73℃-78℃
163℉-
172℉
71℃-78℃
160℉-
172℉
No
Selection
Medium Rare
64℃-73℃
147℉-163℉
No
Selection
64℃-73℃
147℉-
163℉
No
Selection
No
Selection
Rare
60℃-64℃
140℉-147℉
No
Selection
No
Selection
No
Selection
No
Selection
Undercooked
59℃/ 139℉
Or below
70℃/
158℉
Or below
62℃/
144℉
Or below
70℃/
158℉
Or below
81℃/
178℉
Or below