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Domo HT3100 Manual

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HT3100
www.healthyandtasty.be
ES
ANTES DEL PRIMER USO
Retire la tapa protectora de silicona y limpie la sonda y el termómetro con un paño
húmedo antes de usarlo por primera vez.
USO
1. Introduzca primero las pilas que están empaquetadas por separado (véase
“Cambiar las baterías”). El termómetro se enciende automáticamente.
2. Retire la tapa protectora de silicona. Pulse el botón de encendido/apagado para
encender el termómetro.
3. Con la ayuda del botón °C/°F alterne entre la indicación Celsius y la indicación
Fahrenheit.
4. A continuación, inserte la punta de la sonda en el centro de la carne (en el horno
o en la sartén) con el n de medir la temperatura. La visualización es correcta
cuando la indicación en la pantalla no cambia. Tarda entre 4 y 10 segundos.
5. La pantalla del termómetro está provista de iluminación. Cuando encienda el
termómetro, la luz se encenderá durante 7 segundos. Después de 7 segundos,
la luz indicadora se apagará automáticamente. Para volver a encenderla, pulse 2
veces en el botón de encendido/apagado o 1 vez en el botón °C/°F.
6. Para apagar el aparato, pulse una vez en el botón de encendido/apagado. El
aparato se apagará inmediatamente.
La siguiente tabla es una guía para cocinar óptimamente la carne y el pescado en
función de la temperatura adecuada para cada tipo:
CARNE Poco hecha Rosada Al punto Bien hecha
Vaca 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Ternera 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Cordero 50 °C 55 °C 65 °C 75 °C
Cerdo 50 °C 55 °C 65 °C 75 °C
Ciervo 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
Paloma 40 °C 48 - 50 °C 55 - 60 °C 65 - 70 °C
… 25 …


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