Laserliner 082.029A ThermoMaître Professional Thermometer Instruction Manual
- June 5, 2024
- Laserliner
Table of Contents
Laserliner 082.029A ThermoMaître Professional Thermometer
Function / Application
ThermoMaître is a professional thermometer for grilling, cooking and roasting that determines the core temperature of various types of meat, poultry and fish. Thanks to high-speed sensors, the ThermoMaître measures in a matter of seconds.
- LC display
- Measurements in °C or °F
- Measurement in °C / °F
- Battery indicator
- Fold out probe for insertion
- Toggle measurement in °C / °F
- Battery compartment
Inserting batteries
Open the battery compartment and insert batteries accor-ding to the symbols. Be sure to pay attention to polarity.
ON / OFF
Turn the probe to switch on.
°C <> °F
In order to set the desired temperature, lightly press a thin object into the designated opening until the corres ponding symbol appears on the display.
Core temperatures
Beef| rare| medium rare| well done|
---|---|---|---|---
Beef brisket| | | 85 °C|
Beef fillet| 50 °C| 58 °C| 75 °C|
Entrecôte| | 56 °C| |
Faux fillet| | 63 °C| 73 °C|
Marinated pot roast| | | 85 °C|
Prime boiled beef| | | 90 °C|
Roast beef| 53 °C| 58 °C| |
Roulade, from fillet| | 58 °C| |
Roulade, from haunch| | | 70 °C|
Sirloin steak| 47 °C| 57 °C| |
Trimmed chuck back rib| | | 88 °C|
| | | |
Pork| | medium rare| well done|
Boiled ham very juicy| | 66 °C| |
Breast tip| | | 85°C|
Burgundy ham| | | 66 °C|
Fillet of pork| | 65 °C| 80 °C|
Ham| | 67 °C| 75 °C|
Ham baked in bread dough| | | 68 °C|
Haunch| | 67 °C| 75 °C|
Knuckle, roasted| | | 83 °C|
Knuckle, cured| | | 78 °C|
Knuckle (rear), roasted| | | 83 °C|
Knuckle (rear), cured| | | 78 °C|
Knuckle of pork| | | 83 °C|
Loin, boneless| | | 68 °C|
Loin, with bones| | | 78 °C|
Meat loaf| | | 72 °C|
Medallions of pork| | 65 °C| |
Minced meat| | | 75 °C|
Pig’s head| | | 79 °C|
Pork belly| | | 83 °C|
Pork belly, filled| | | 73 °C|
Pork loin| | | 73 °C|
Pork neck| | | 73 °C|
Pork shoulder| | | 75 °C|
Pork tongue| | | 88 °C|
Pulled pork| | | 95 °C|
Ribs| | 65 °C| 85 °C|
Saddle of pork| | 68 °C| |
Smoked pork chop| | 59 °C| 66 °C|
Smoked pork chop cold cuts| | 58 °C| |
Suckling| | 65 °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, fillet steak | 58 °C | |
| Fish | well done | |
| Crevettes | 62 °C | |
| Monkfish | 62 °C | |
| Monkfish glazed | 58 °C | |
| Mousse de Poisson | 65 °C | |
| Pike | 63 °C | |
| Pikeperch | 62 °C | |
| Redfish | 55 °C | |
| Salmon | 60 °C | |
| Trout | 65 °C | |
| Tuna | 62 °C |
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 fields.
- The device must only be used in accordance with its inten-ded purpose and within the scope of the specifications.
- Keep the measuring instrument away from children.
- Always protect the test prod by folding in the insertion probe when not in use.
Technical Data
Subject to technical changes without notice.
EU directives and disposal
This device complies with all necessary standards for the free movement of
goods within the EU. This product is an electric device and must be collected
separately for disposal according to the European Directive on waste
electrical and electronic equipment. Further safety and supplementary notices
at: www.laserliner.com/info
References
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>