Precautions – CDN DBBQ212 - BBQ Fork Thermometer EN User Manual

Page 2

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0.5" of the stem — a necessity when measuring

thin cuts of meat, fish and poultry.

Printed on the back of the DBBQ212 for quick reference.

Personal taste may be different from above.

Important: DO NOT LEAVE IN HOT OVEN. DO NOT

SUBMERGE HANDLE IN WATER.
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

roast that is both juicier and easier to carve.

Precautions

•

Do not touch the tines after use.

The tines

will be HOT.

•

The fork housing is constructed with heat resistant

plastic.

HOWEVER, take caution not to subject

the housing to prolonged high temperatures

(most often over the grill). The electronic circuitry

inside the fork housing may be damaged if

subjected to prolonged high temperatures.

•

Clean the thermometer tines before each use

to prevent cross contamination.

•

Wash tines with hot soapy water after final use.

Made in China

CD9999129en - 11/06 EHC 614 885-2497

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The information in this document has been reviewed and is

believed to be accurate. However, neither the manufacturer nor

its affiliates assume any responsibility for inaccuracies, errors

or omissions that may be contained herein. In no event will

the manufacturer or its affiliates be liable for direct, indirect,

special, incidental or consequential damages arisen by using

this product or resulting from any defect/omission in this

document, even if advised of the possibility of such damages.

The manufacturer and its affiliates reserve the right to

make improvements or changes to this document and the

products and services described at any time, without notice

or obligation.

5-Year Limited Warranty: Any instrument that

proves to be defective in material or workmanship

within five years of original purchase will be

repaired or replaced without charge upon receipt of

the unit prepaid at: CDN, PO Box 10947, Portland,

OR 97296-0947. This warranty does not cover

damage in shipment or failure caused by tampering,

obvious carelessness or abuse.

*USDA does not endorse any product, service or organization.

USDA TEMPERATURE GUIDE

Beef, Veal, Lamb,

Pork – well . . . . . . . . 170°F . . . . . . . 77°C

Poultry . . . . . . . . . . . 165°F . . . . . . . 74°C

Beef, Veal, Lamb,

Pork – medium . . . . 160°F . . . . . . . 71°C

Beef, Veal, Lamb

– medium rare . . . . . 145°F . . . . . . . 63°C

Beef – rare;

Ham – pre-cooked . 140°F . . . . . . . 60°C

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