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Oregon Scientific AW129 BBQ thermometer Manual

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EN
°C / °F
(Figure 6)
To select Fahrenheit of Celsius, slide the
°C / °F switch.
VOLUME
(Figure 6)
To adjust the monitor’s volume, slide the Hi/Lo switch, located
in the thermometer battery compartment.
LED INDICATOR
(Figure 2)
The red LED in the middle of the thermometer sensor flashes
to indicate that it is on and transmitting.
SENSOR LOCATION
(Figure 7)
You can wear the monitor on your belt or stand it up on a flat
surface. To stand it up, remove the belt clip from the back
of the monitor. Insert the left or right side of the clip into the
lower part of the slot, then snap the other side into the other
lower slot.
CONNECTING THE PROBE
(Figure 2)
Locate the probe socket cover on the top right side of the
thermometer sensor and carefully pull it out. Plug the wire
end of the meat probe into the socket.
OPERATION
The doneness level selections, Rare, Med Rare, Medium, and
Well Done only apply to beef, lamb and veal. For chicken,
turkey, pork, fish, and hamburger the monitor defaults to
Well
Done.
1. Press and hold
power until the thermometer sensor’s red
LED flashes. Then press and hold power until the monitor’s
green LCD lights and all display segments appear.
2. Press
select (twice) until the desired meat appears. You
can choose between
, , , (hamburger),
, (turkey), (chicken) or .
3. Press
cook repeatedly to select the level of doneness.
TIP: This product gauges internal temperature only and is
not meant to substitute recipe instructions. The ranges for
meat types and doneness levels are guidelines only. Some
recipes may call for the meat (such as turkey or chicken) to
be removed from the heat source 15-30 minutes earlier, so
that the internal temperature can continue to rise before the
meat is carved. Always follow the recipe instructions to ensure
that the meat is fully and properly cooked.
AW129_M_STD_EN_OP.indd 4 10/11/06 8:53:04 AM
P/N: 086L002935-059 REV1
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