Use & Care: This thermometer is not designed to be left in the meat during the cooking process. 1) Remove meat from oven periodically to check doneness. 2) Insert thermometer approximately 2 inches into the center of the thickest part of meat, avoid touching bones, fat or gristle. 3) Hold thermometer in meat for 15-20 seconds or until dial stops rising, to check temperature. 4) If desired temperature is not reached, return meat to oven for further cooking. Recheck until correct temperature is reached. 5) Do not immerse in water, wipe clean with a damp cloth. Stem may be cleaned with alcohol to disinfect. How to Calibrate your Thermometer: Your thermometer is already calibrated for accuracy. Over time, if you feel it needs adjustment: 1) Prepare a cup of ice with a small amount of water. Insert the stem into the eater: do not touch the ice. Temperature should read 32 degrees F (0 degrees C). 2) If it needs adjustment, turn the nut behind the face until proper reading is shown. Included protective sleeve functions as a wrench. Internal Cooking Temperature Guide as Recommended by the USDA: Updated: July 22, 2014 (foodsafety.gov). Beef, Pork, Veal & Lamb (Steaks, Chops, Roasts): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes minimum temperature; Ground Meats (Except Poultry): 160 degrees F (71.1 degrees C) minimum temperature; Ham, Fresh or Smoked (Uncooked): 145 degrees F (62.8 degrees C) and allow to rest for at least 3 minutes; Fully Cooked Ham: Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F (60 degrees C) and all other to 165 degrees F (73.9 degrees C); All Poultry (Pieces, Whole, Ground, and Stuffing): 165 degrees F (73.9 degrees C) minimum temperature; Eggs: 160 degrees F (71.1 degrees C); Fish & Shellfish: 145 degrees F (62.8 degrees C); Leftovers: 165 degrees F (73.9 degrees C); Casseroles: 165 degrees F (73.9 degrees C).

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