Use & Care: This thermometer is not designed to be left in the meat during the cooking process. 1. Remove meat from oven periodically to check doneness. 2. Turn the thermometer to the on position and set scale to F degrees or C degrees reading. 3. Insert thermometer approximately 2 inches into the center of the thickest part of meat, avoid touching bones, fat or gristle. 4. Hold thermometer in meat for 15-20 seconds or until digital read-out stops rising, to check temperature. 5. If desired temperature is not reached, return meat to oven for further cooking. Recheck until correct temperature is reached. 6. Do not immerse in water, wipe clean with a damp cloth. Stem may be cleaned with alcohol to disinfect. Battery Replacement: Requires (1) L1154 alkaline cell battery (included). Ensure the batteries are installed correctly with regard to polarity (+ and -). To replace battery, press the arrow on the top casing and lift open. Replace battery and snap closed. Internal Cooking Temperature Guide: as Recommended by the USDA. Updated: July 22, 2014 (foodsafety.gov). Beef, pork, veal & lamb, steaks, chops, roasts; Minimum Temperature: 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes. Ground meats (except poultry); Minimum Temperature: 160 degrees F (71.1 degrees C). Ham, fresh or smoked (uncooked); Minimum Temperature: 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes. Fully cooked ham. Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all other to 165 degrees F (73.9 C). All Poultry: Pieces, whole, ground and stuffing; Minimum Temperature: 165 degrees F (73.9 degrees C). Eggs; Minimum Temperature: 160 degrees F (71.1 degrees C). Fish & shellfish; Minimum Temperature: 145 degrees F (62.8 degrees C). Leftovers; Minimum Temperature: 165 degrees F (73.9 degrees C). Casseroles; Minimum Temperature: 165 degrees F (73.9 degrees C).

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