ThermoPro TP-17 Mode D'emploi page 14

Be sure to use a good quality alkaline battery and replace
it often. A weak battery will cause the unit to lose accuracy.
Always dispose of exhausted batteries safely.
A food thermometer can assist in the proper preparation
EN
of food. However, use of this electronic device does not
guard against unsafe food handling practices. Always
follow proper food preparation techniques to limit the
risk of food borne illness.
The stainless-steel wire probe should not be exposed
to oven temperatures exceeding 716˚F (380˚C).
Do not let probe or cable come into direct contact with the
oven elements, as this will result in faulty readings and/or
damage.
If the temperature exceeds or falls below the measurable
ranges, the LCD screen will display the following letters:
HHH for temperatures above range and LLL for tem-
peratures below range.
Operating Instructions
Using the Cooking Thermometer
Clean the stainless temperature probe with hot water
and soap and rinse clean. Do not submerge the probe
and cable in water. The probe /cable connection is not
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waterproof.
Plug the temperature probe 1 and/or 2 into the
corresponding sockets on the right side of the device.
Make sure the probe cable is free of knots. Make sure
the sensor plug on the end of the cord is plugged into
the sockets completely. (Note: if the probe is not plugged
in properly or is crimped, the display will show "---".)
Slide the switch on the back of the device to display the
temperature in ˚F or ˚C.
Slide the mode selector switch to the cook position " ".
You will see two temperatures on each top two rows
(the first row represents Probe 1 and the second row
represents Probe 2) of the screen. On the right is the
actual temperature reading as measured by the tem-
perature probe and on the left is the set temperature.
Set your desired cooking temperatures for Probe 1 and
2 respectively by choosing Quick Temperature Setting
or Userdefined Temperature Setting. (see Section Quick
Temperature Setting and User-defined Temperature
Setting below)
Insert the tip of the probe at least 2"/5cm into the thickest
part of the meat, but not near bone or gristle. You can use
two probes to measure and monitor temperatures of two
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EN