Manual Laserliner ThermoMaitre (page 8 of 20) (English, German, Dutch, French)

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Safety information

• The measuring instrument must not be used in closed

ovens.

• Thoroughly clean the sensor before and after use.

• The measuring instrument is not water tight. Only dip the

measuring probe into the material up to approx. 10 mm

below the casing.

• Only hold the thermometer by the casing. Do not touch

the test probe, it can become very hot during the

measuring procedure.

• „Err H“ will be displayed if the measured temperature is

outside the measuring range.

• Do not use the measuring probe with an external voltage.

Exercise extreme caution when working with voltages

higher than 24V AC/60 V DC. Touching the electrical

conductors at such voltages poses a risk of life-threatening

electric shocks.

• The measuring accuracy may be affected when working

close to high voltages or high electromagnetic alternating

elds.

• The device must only be used in accordance with its inten-

ded purpose and within the scope of the specications.

• Keep the measuring instrument away from children.

• Always protect the test prod by folding in the insertion

probe when not in use.

Fish well

done

Crevettes 62 °C

Monksh 62 °C

Monksh glazed 58 °C

Mousse de Poisson 65 °C

Pike 63 °C

Pikeperch 62 °C

Redsh 55 °C

Salmon 60 °C

Trout 65 °C

Tuna 62 °C

Lamb medium

rare

well

done

Lamb 82 °C

Lamb chop 55 °C

Lamb square 55 °C

Leg of lamb 60 °C 71 °C

Saddle of lamb 65 °C 78 °C

Poultry medium

rare

well

done

Breast of duck 64 °C

Breast of guinea fowl 70 °C

Chicken 85 °C

Chicken breast 85 °C

Duck 85 °C

Goose 78 °C 91 °C

Roast turkey 70 °C

Turkey 84 °C

Ostrich, llet steak 58 °C

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Laserliner ThermoMaitre Manual

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