User Manual for Taylor 1470N / 1478 Digital Cooking Timer & Thermometer

Quick guide from the manual

The Taylor 1470N / 1478 is a digital cooking thermometer and timer. Before first use, remove the battery strip from the compartment. Always sterilize the metal probe before use and ensure the sensor plug is dry before inserting it into the thermometer to prevent incorrect readings. The device requires 2 AAA batteries.

Safety Precautions

• Always wear a heat-resistant glove when touching the metal probe or cord during or after cooking. Do not touch with bare hands.
• Keep the probe and cord away from children.
• Do not use this thermometer in a microwave oven.
• Do not expose the thermometer to water, direct heat, or direct sunlight.
• Do not use the cord and probe for oven temperatures higher than 200°C (392°F).
• Do not mix old and new batteries or different battery types.

Battery Installation

1. Remove the battery compartment cover on the back of the unit.
2. Insert 2 AAA (R03) batteries, ensuring correct polarity as marked inside the compartment.
3. Replace the cover.

General Operation

Thermometer Mode:

• Turn the unit on using the side switch.
• Select the temperature scale (°F or °C) using the slide switch on the back.
• Insert the metal probe into the center of the food (avoid contact with bone).
• Place the food in the oven; the electronic unit must remain outside the oven. The probe cord is held in place by the oven door.
• Plug the sensor into the thermometer. The internal temperature will appear on the display.
• Use the buttons to adjust time and temperature settings. Press and hold for fast adjustment.
• Press the RESET button on the back to clear all settings.

Timer Mode:

• Turn the unit on.
• Press the HR (Hour) and MIN (Minute) buttons to set the time.
• Press START/STOP to begin timing.
• When the time elapses, the alarm will sound for 1 minute. Press START/STOP to turn it off.
• Press HR and MIN simultaneously to clear the time.

USDA Recommended Internal Cooking Temperatures

For food safety, ensure the following internal temperatures are reached:

• Fresh ground beef, veal, pork: 160°F / 72°C
• Beef, veal, lamb (steaks, roasts): Rare 140°F/60°C, Medium Rare 145°F/63°C, Medium 160°F/72°C, Well Done 170°F/77°C
• Fresh pork (steaks, roasts): Medium 160°F/72°C, Well Done 170°F/77°C
• Ham: Fresh 160°F/72°C, Precooked 140°F/60°C
• Poultry (all types): 165°F/74°C
• Fish: 145°F/63°C
• Stuffing, Leftovers, Casseroles: 165°F/74°C
• Egg dishes: 160°F/72°C

Maintenance

• Wash the metal probe with hot soapy water after each use.
• If the thermometer will not be used for a long period, remove the batteries.
• If readings become dim or irregular, replace the batteries.