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10 HT3100
FR
AVANT LA PREMIÈRE UTILISATION
Enlevez le capuchon de protection en silicone et nettoyez la sonde et le thermomètre
avec un chion humide avant le premier usage.
UTILISATION
1. Installez d’abord les piles emballées séparément (voir ‘Remplacement des piles’).
Le thermomètre allume automatiquement.
2. Enlevez le capuchon de protection en silicone. Appuyez sur le bouton allumé/
éteint pour allumer le thermomètre.
3. Utilisez le bouton °C/°F pour changer entre l’indication Celsius et Fahrenheit.
4. Piquez ensuite la pointe de la sonde au milieu de la viande (au four ou dans la
poêle) pour mesurer la température. L’achage est correct dès que l’indication
sur l’écran ne change plus. Ceci dure entre les 4 et les 10 secondes au maximum.
5. Lécran du thermomètre est pourvu d’éclairage. Lors de la mise en marche du
thermomètre, la lumière de l’écran s’allume pendant 7 secondes. Après ces 7
secondes, cette lumière s’éteindra automatiquement. Il faut appuyer 2 fois sur
le bouton allumé/éteint ou 1 fois sur le bouton °C/°F, pour que cette lumière
s’allume de nouveau.
6. Appuyez une fois sur le bouton allumé/éteint pour éteindre l’appareil. L’appareil
s’éteindra immédiatement.
Le tableau ci-dessous est une consigne pour une cuisson optimale de la viande ou
du poisson à bonne température pour chaque variété:
VIANDE Bleu Rosé A point Bien cuit
Boeuf 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Veau 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Agneau 50 °C 55 °C 65 °C 75 °C
Porc 50 °C 55 °C 65 °C 75 °C
Gibier rouge 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Pigeon 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
10


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