• Allcookingsurfaces,includingBBQs
• Placedirectlyonsurface/grill
• Targetrangeindication
• Durablelaboratoryglasslens
• Stainlesssteelhousing
Optimize griddles, surface grills,
Improveappearanceandtastebybeingsurethat
thesurfaceishotbeforeaddingthefood.When
frying,itisbestthattheoilis340–370°Fbefore
addingthefoodtominimizetheamountofoil
CAUTION: THERMOMETER GETS HOT FAST — USE
TONGS TO PLACE AND REMOVE
Grill Surface Thermometer
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©06-2013ComponentDesignNorthwest,Inc. MadeinChina CD9999227en - 6/13 PROFORMA 614 760-5800
The information in this document has beenreviewedand is
believedtobeaccurate.However,neitherthemanufacturernor
itsafliatesassumeanyresponsibilityforinaccuracies,errors
oromissionsthat may be contained herein.Inno event will
themanufactureroritsafliatesbeliablefordirect,indirect,
special, incidentalor consequential damages arisenbyusing
this product or resulting from any defect/omission in this
document,evenifadvisedofthepossibilityofsuchdamages.
The manufacturer and its afliates reserve the right to
make improvements or changes to this document and the
products and services described at any time, without notice
5-Year Limited Warranty:Anyinstrumentthat
provestobedefectiveinmaterialorworkmanship
withinveyearsoforiginalpurchasewillbe
repairedorreplacedwithoutchargeuponreceiptof
theunitprepaidat:CDN,POBox10947,Portland,
OR97296-0947.Thiswarrantydoesnotcover
damageinshipmentorfailurecausedbytampering,
obviouscarelessnessorabuse.
*USDAdoesnotendorseanyproduct,serviceororganization.
USDA SAFE FOOD TEMPERATURES
* Beef, Veal, Lamb – well . . . . . . . . .160°F 71°C
* Beef, Veal, Lamb – medium . . 145°F. . . 63°C
* Beef, Veal, Lamb – rare . . . . . . . . .140°F 60°C
Poultry. . . . . . . . . . . . . . . . . . . . . . .165°F 74°C
* Pork/Ham – pre-cooked . . . . . 145°F. . . 63°C
Ground Meat . . . . . . . . . . . . . . . . . .160°F 71°C
