KATMRBBQWLA E-user manual
OPERATION
The doneness level select ons – Rare, Med Rare, Medium and Well Done – only apply
to beef, lamb and veal. For ch cken, turkey, pork, f sh and hamburgers, the mon tor
defaults to Well Done.
1. Press and hold power unt l the thermometer sensor’s red LED flashes. Then
press and hold power unt l the mon tor’s green LCD l ghts and all d splay
segments appear.
2. Press select (tw ce) unt l the des red meat text appears. You can choose between
BEEF, LAMB, VEAL, HMBGR (hamburger), PORK, TURKY (turkey), CHICK
(ch cken) or FISH.
3. Press cook repeatedly to select the level of doneness.
TIP: Th s product gauges nternal temperature only and s not meant to subst tute
rec pe nstruct ons. The ranges for meat types and doneness levels are gu del nes only.
Some rec pes may call for the meat (such as turkey or ch cken) to be removed from
the heat source 15-30 m nutes earl er, so that the nternal temperature can cont nue to
r se before the meat s carved. Always follow the rec pe nstruct ons to ensure that the
meat s fully and properly cooked.
4. Place the thermometer near the cook ng area and nsert the t p of the probe nto
the center of the meat. Use the mon tor’s stand for easy v ew ng or use the belt
cl p.
NOTE: For a clear s gnal, place the mon tor w th n 100 feet (30.5m) of the
thermometer sensor. Place the thermometer sensor away from any d rect heat or
flame. Don’t put the probe on the cook ng surface as do ng so can damage the ns de
of the probe.
5. When the meat s done, remove the probe from the meat and let t cool before
touch ng t. Press power on the mon tor and thermometer sensor to turn them off.
6. D sconnect the probe from the thermometer sensor and replace the socket cover.
After you f n sh cook ng, w pe the mon tor and the thermometer sensor w th a
damp cloth. Gently wash the steel probe w th m ld d sh detergent and warm
water only.
NOTE: Do not use a d shwasher to clean the probe and do not mmerse the mon tor or
thermometer sensor n water or l qu d.
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