JoyHill S2 Digital Meat Thermometer for Grilling User Guide

JoyHill S2 Digital Meat Thermometer for Grilling

User Manual

Dual Probe Oven/Meat Thermometer

Product

1. Two probes are available : wire probe is for oven, rotation probe is for meat .
2. LCD Display : Display the current temperature.
3.   (°C/ °F)/CAL : Press once to switch between °c and °F. Press and hold for 3 seconds to calibrate the unit.
4.   HOLD/ : Press once to lock the current temperature , press again to unlock.
5.   /ALARM SET: Press once to select the meat type. Keep pressing to check the alarm temperature setting .Press and hold for 3 seconds to set the high alarm temperature.
6. Hang Hole: Large hang hole.
7. Bottle opener: It comes with a bottle opener.
8. Light Press any button to tum on the backlight.
9. Built-in Magnets: It has two magnets can be vertically attached to refrigerator and other iron appliance.
10. Battery Compartment : Use 2 AAA batteries to power the unit.
11. IPX6 Waterproof : Please plug the silicone before cleaning.
12. Temperature range : -58°F~572°F (-50°C~300°C).
13. Resolution: 0.1°c / 0F.
14. Temperature accuracy: ±2°F (±1°C) at 45°F-302°F (-20°C-150°C).
15. Auto-off : The unit will automatically turn off after 10 minutes if no other buttons are pressed to keep battery life.

Operation

1. Before using the thermometer, please pill-off the protected film from the front panel.
2. The unit comes with two probes, one is built-in rotation probe, the other is wire probe with plug . When use the rotation probe, pull it away from the body of the thermometer to turn on and fold in the probe to tum off . When use the wire probe, plug the wire probe into the socket on side of unit body, the LCD will display the temperature.(The unit only read one kind of temperature , when plug the wire probe, the thermometer only read the temperature of wire probe and the LCD will display “OUT”).
3. Insert the tip of the probe into food the thermometer will start to measure the internal food temperature.
4. Wait until temperature reading stabilizes on the display.
5. Press the HOLD button once to hold the temperature.
6. Press any button once to light up the screen to read the temperature.
7. Wash the thermometer under running water after use.

(Warning: Please plug the silicone before cleaning)

Measure meat temperature set to your specific taste

• You can set alarm temperature according to your own taste.
• Press /ALARM SEr button once the LCD will display “BEEF” and the alarm temperature of beef will appear on the screen, at the same time the LCD will display “ALARM SET”.
• Two seconds later the “ALARM SET’ will disappear the LCD will display the temperature of the probe. Keep pressing “ /ALARM SET” button you can check the alarm temperature setting of “LAMB, CHICKEN, PORK, “.
• Press and hold it for 3 seconds to set the high alarm temperature. When in set mode, press “(°C/ °F)/CAL· ” button to increase the setting value and “HOLD/ ” button to decrease the setting value. When finish the setting, press the” ALAR SET” button again to confirm and back to normal.
• If the temperature measurement rises above the reset temperature, the thermometer will beep and flash the digit of “ALARM SET”.
• The beeper will turn off automatically after 20 seconds but the “ALARM SET” will keep flash until the temperature fall below its reset temperature or the thermometer turn off .
• User can also stop the beep by pressing any button. ( :This symbol refers to meat other than beef, lamb,chicken,pork)( :Este sfmbolo se refiere a came que no sea de vacuno, cordero,pollo,cerdo)

CALIBRATION

The thermometer comes with a calibration feature. In most cases, the thermometer was calibrated precisely at our manufacturing facility, and generally you do not need to calibrate the thermometer. However, after a long period of use and you believe that the temperature reading displayed by the thermometer is not accurate, you may follow the process below to re-calibrate the thermometer.

1. Use distilled or purified water to make ice cubes in your refrigerator.
2. Get a thermal insulated bottle. If you don’t have one, use a beaker or a regular cup.
3.  Fill the bottle with ice cubes(no less than 70% of the volume), then top off with cold distilled or purified water(no greater than 30% of the volume).
4. Stir the mixture and let it sit for 10 minutes to allow the ice and water to reach its temperature equilibration. It should be between 28°F to 36°F (or-2°C to 2°C). If the mixture is not between 28°F to 36°F (or-2°C to 2°C), the LCD will display “ERR”, the calibration can’t be continued. You will need to follow the above steps to re-make the ice/water mixture.
5. Immerse the probe in the ice/water mixture and make sure not to touch the sides of the container. Wait till the temperature reading drops to its lowest value.
6. Press and hold the call button for 5 seconds to enter the Calibration mode. After 5 seconds, the display will flash “CAL” on the screen, then the unit will calibration itself. If the temperature of the ice/water mixture is not within 28°F to 36°F (or-2°C to 2°C), the display will flash ” Err” on the screen. You will need to re-make the mixture.

HELPFULL HINTS

1. When measuring different foods or meat, it may be desirable to cool the probe first by rinsing the tip with cold water.
2. It is recommended that you wipe the probe tip clean between readings .This is especially important when taking temperature readings from different foods or meat.
3. Do not leave it in extremely hot foods or liquid (anything over 572°F) for more one minute.
4. Always take your reading in the thickest available portion of meat. Thin portions of meat are difficult to measure because they tend to cook through fast. Avoid touching bone. If the tip touches the bone or heavy fat area of the meat, or if the tip is not deep enough, take a second reading to ensure accuracy.
5. Not intended for use by persons under age 12.
6. Do not touch the stainless portion of the thermometer during or right after measuring temperatures since it will be very hot.
7. Do not place the unit in dishwasher or immerse in any liquid to clean, wipe the probe tip with a damp soapy cloth or sponge and then dry.
8. Do not leave exposed to extreme high or low temperatures since this will damage electronic parts and plastics.

MEAT TEMPERATURE GUIDE

cool,stringy,fell soft and squishy

• Rare
• RECOMMENDED Medium rare
• Medium
• Medium Well
• Well Done

PORK &VEAL STEAKS,CHOPS,ROASTS,FRESH HANS

|

• 120-130″F(49-54 “C)
• 130-135°F(54-57°C)
• 135-145°F(57-63°C)
• 145-155°F(63-68°C)

|

• Bright red centerjuicy, warm ,tender,fells soft
• Bright red/pink center .very juicy ,warm ,tender, yields only slightly to touch
• Rich pink center.slightly juicy,hot,beginning to firm up
• Grey-brown ‘with slight pink in center.some juice. slightly fibrous .firm
• Grey-brown, no pink, llttle julce, chewy, firm to hard

(USDA Minimum 145°F(63°C})

Extra Rare, Bleu ,Pittsburgh| 110-120°F(43-49°C)| Deep red .slightly juicy, cool, stringy ,fell soft and squishy
Rare| 120-130°F(49-54°C)| Bright red center ,juicy, warm ,tender ,fells soft
RECOMMENDED Medium rare| 130-135°F(54-57°C)| Bright red/pink center. very juicy, warm ,tender, yields only slightly to touch
Medium| 135-145°F(57-63°C)| Rich pink center slightly juicy ,hot ,beginning to firm up
Medium Well| 145-155°F(63-68°C)| Grey-brown ‘with slight pink in center, some juice, slightly fibrous, firm
Well Done| 155°F(68°C) plus| Grey-brown, no pink, little juice, chewy, firm to hard
CHICKEN & TURKEY.WHOLE OR GROUND INCLUDING STUFFING|  | (USDA Minimum 165°F(74°C})
Rare| 120-130°F(49-54°C)| Pale pink center. very juicy. warm tender
Medium Rare| 130-135°F(54-57°C)| Creamy pink colored, juicy, tender
RECOMMENDED Medium| 135-145°F(57-63°C)| Cream Colored .some pink in center, juicy. yielding slightly to touch
Medium Well| 145-155°F(63-68°C)| Cream colored. some clear juices. firm
Well Done| 155°F(68°C) plus| Cream colored ,dry, tough, hard
CHICKEN & TURKEY.WHOLE OR GROUND INCLUDING STUFFING|  | (USDA Minimum 165°F(74°C})
RECOMMENDED| 165°F(74°C)| Cream colored .moist. slightly tender .clear juices .leg moves easily
GROUND MEATS, BURGERS.MEAT LOAF.SAUSAGES| Except Chicken & Turkey| (USDA Minimum 160″F(71 °C))
RECOMMENDED| 165°F(74°C)| Keep juicy by using 80% lean meat 20% fat
PRE-COOKED HAMS.HOT DOGS.SAUSAGES|  | USDA Minimum 140°F(60°C})
RECOMMENDED| 140°F(60°C)| Clear juices. juicy. tender
PORK RIBS.PORK SHOULDERS.BEEF BRISKETS|  | (USDA Minimum 145°F(63°C})
RECOMMENDED| 190-205°F(88-96°C)| High in fat & collagen best cooked low and slow. done when meat pulls apart easily
FISH|  | (USDA Minimum 145°F(63°C))
RECOMMENDED Medium| 130-145°F(57-63°C)| Slightly translucent, tender, flakes easily
CASSEROLES & LEFTOVERS|  | (USDA Minimum 165°F(74°C})

CARRY OVER HEATING :Meat will continue to cook after it has been removed from the grill.so take it off a ‘few degrees below your target temperature. More important the thicker the cut.

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