Steak Champ SteakChamp User manual

Insert the Ste kCh mp
sidew ys into the r w me t,
until it is completely inside
nd only the wings
protrude from the me t.
Pl ce the Ste kCh mp in
the center of the cut.
Cook your ste k s desired
nd turn it sever l times.
A slow fl shing sign l
(every 1.5 sec.) indic tes
th t your ste k must be
removed from the he t
source soon.
When f st double
fl shing sign l ppe rs,
t ke the ste k off the
he t source nd pl te it.
Now, the Ste kCh mp
determines the ide l
resting ph se.
The ste k is “perfect” when
the double fl shing sign l
stops.
The Ste kCh mp h s been
utom tic lly switched-off.
Remove Ste kCh mp from
ste k using the ctiv tor’s
extr ction tool.
Enjoy!
INSTRUCTIONS FOR USE
www.steakchamp.c m
23456
Swi ch-off:
Ste kCh mp switches off utom tic lly:
h fter the cooking process
h fter 90 minutes without temper ture incre se
N
E
I N
!
N
O
!
N
O
N
!
Ple se heed ll s fety instructions nd instructions for use cont ined in enclosed booklet
June 2014
!
SWITCH ON:
Pl ce Ste kCh mp for 1 second into
the bottom slot in the red ctiv tor
nd remove it.
A fl shing sign l ( bout every 6 sec.)
shows th t Ste kCh mp is ctiv ted
nd re dy to use.
1

hRead hese safe y and handling ins ruc ions carefully. Only if you keep all ins ruc ions and recommenda ions
you will enjoy his elec ronic, ba ery-powered produc for a long ime.
hhis tool is not a toy and should only be handled by adults as described in the instructions for preparing
steaks from beef cuts. Only use when activated (LED is flashing about every six seconds). Do not use the
device, when LED does not flash after activation. Other uses may cause damage to the tool or its electronic
mechanisms, or its destruction. here is a risk of injury caused by the tip of the probe.
hhe tool may become very hot when used. Always use protective mittens when handling it. Remove the tool
from the steak only after it has cooled somewhat and always use the dedicated extraction tool
(„Activator“) delivered with the device for removal.
hhe tool must be removed from the heat source (grill, frying pan, or oven) when the double flashing signal
appears (at least 90 seconds of flashing), however no later than when thedouble flashing signal has
stopped. Further heat exposure may damage the tool and destroy its electronic assembly. Do not use or
eat the meat if there was no double flashing signal.
hNever expose the device to heat beyond 66°C/ 150°F , except when the probe is entirely placed inside the
meat. Never put it into a microwave.
hNever open the tool. Batteries cannot be replaced.
hHandle this tool with care. Impact from falling even from low heights or other blows might damage it or
impair its functioning.
CLEANING AND STORAGE
hClean your SteakChamp before first use and after each use immediately with a damp cloth or a rinsing sponge.
You may rinse it with water. You may use mild detergents. For reasons of hygiene we recommend cleaning
the device also before each use. Do not put it in a dishwasher. Never immerse the tool in water.
hhe tool should be stored in the packaging it came in and must be stored at a temperature between
-10°C/ 15°F and maximum +50°C / 120°F.
hAvoid contact with magnets and magnetic fields. he tool can be activated by contact with magnets, which
uses up its battery and thus reduces the battery life. Good for use on induction cookers.
NOTES FOR DISPOSAL
hHelp us protect the environment. Dispose of packaging material and out-of-use-devices according to
regulations. Obtain the necessary instructions from your municipal administration.
hUnused electronic devices may not be disposed of in household waste. hey must be collected according
to the regulations of the country where they are used, and thrown into designated bins or delivered to
recycling centers.
USDA: Minimal internal temperature beef: 145°F / 63°C
SAFETY INSTRUCTIONS
www.steakchamp.c m
!

Check list:
hBuy gre t cut of me t, t le st 1.5 inches/4 cm thick.
hT ke your ste k out of the refriger tor or cooler bout n hour before cooking.
hCo t your ste k with light oil nd sprinkle of se s lt.
hPrep re your grill or frying p n with light co t of oil.
hChoose your Ste kCh mp (e. g. medium r re) for the degree of doneness
you desire.
hSe r both sides of the ste k on high he t for two minutes.
hReduce he t (ide l temper ture: 260°-340° F / 130°-170° C) nd turn the ste k
periodic lly to ensure even results.
hWhen the Ste kCh mp begins to double fl sh, remove the ste k from the fire
nd let it rest until the double fl shing sign l stops. Your ste k is now perfect.
hRemove Ste kCh mp nd se son the ste k to t ste. Enjoy!
H w t achieve the perfect steak...
FIRST-TIME ROUND!
www.steakchamp.c m