CDN MYT200 - Meat/Yeast Thermometer EN - Manual

Perfect For
• Meat, poultry, breads & yeasts
Easy To Use
• Temperature guide
Features
• Ovenproof
• Stainless steel housing
• Durable laboratory glass
• Non-mercuric column
CAUTION: The thermometer gets VERY HOT — DO NOT
TOUCH WITH BARE HANDS.
Important: The glass in this thermometer is not designed to
withstand the elevated temperatures under a broiler or in some
covered barbeque grills. Do not leave the MYT200 in the food
in these cases.
Note: Clean the thermometer stem before each use.
The red liquid in the thermometer is food-safe oil.
Meat
The MYT200 will easily measure the temperature
of meat or poultry. The scale shows the USDA
recommended temperatures for safe cooking.
The thermometer should be inserted at least
2 inches into the meat or poultry and away from
any bone. If the meat is an irregular shape, check
the temperature in several different places. (This is
especially important when cooking poultry.) It will
take 1-2 minutes for the temperature to register.
The MYT200 thermometer can remain in food
during cooking.
Tip: Meat should be allowed to “rest” for 10 to 15 minutes after
it is removed from oven. This allows time for the meat’s internal
temperature to stabilize and the juices to redistribute. This will
result in a roast that is both juicier and easier to carve.
Bread
The MYT200 can also help you know when your
bread is perfectly cooked. Insert the stem of the
thermometer into the center of the bread.
Expect the bread to be done when the temperature
is 190–200°F.
Yeast
Yeast, a living organism, is considered to be the
magic ingredient in bread making. It is dormant
until combined with warm water (proofed). The
ideal temperature for this is 105–115°F/40–46°C.
At temperatures of 120°F/49°C and above the yeast
is destroyed. This is why it is important to use the
MYT200 thermometer to check the temperature
of the liquid the yeast is combined with. Add the
yeast to be dissolved when the liquid temperature is
105–115°F. Active dry yeast is specified most often in
bread recipes. For best results it is recommended that
yeast be stored in the refrigerator or freezer.
Model: MYT200
Meat/Yeast Thermometer
100 to 200ºF/38 to 93ºC
200 93
MEAT YEAST
88
82
77
71
66
60
54
BEEF, VEAL, LAMB,
PORK–well
BEEF, VEAL, LAMB,
PORK–med
BEEF–rare
HAM –cooked
DISSOLVING
YEAST
BEEF, VEAL,
LAMB –med rare
POULTRY
BREAD
190
180
170
160
150
140
130
120 49
110 43
100 38
�F �C
�F �C MYT200