Taylor 1470 Instruction Manual

1478

Instruction Manual

Digital Cooking

Timer/Thermometer

®

Leading the Wa y in Accuracy

One Year Warranty

Taylor® warrants this product to be free from defects in 

material or workmanship for one (1) year for the original 

purchaser from date of original purchase. It does not 

cover damages or wear resulting from accident, misuse, 

abuse, commercial use, or unauthorized adjustment 

and/or repair. 

If service is required, do not return to retailer. Should this 

product require service (or replacement at our option), 

please pack the item carefully and return it prepaid, 

along with store receipt showing the date of purchase 

and a note explaining reason for return to:

There are no express warranties except as listed above. 

This warranty gives you specific legal rights, and you may 

have other rights which vary from state to state.

Made to our exact specifications in China.

© 2008 Taylor Precision Products and its affiliated 

companies, all rights reserved. Taylor® and Leading the 

Way in Accuracy® are registered trademarks of Taylor 

Precision Products and its affiliated companies. All rights 

reserved.

CP1478-9.08

www.taylorusa.com

TAYLOR Precision Products

2220 Entrada Del Sol,  Suite A

Las Cruces, New Mexico 

88001       USA

Precautions

1.  Always wear a heat resistant glove when touching the metal 

probe or cord during or just after cooking. DO NOT TOUCH 

WITH BARE HANDS!

2.  Keep the metal probe and cord away from children.

3.  Sterilize metal probe each time before use.

4.  Do not expose the thermometer to: water, direct heat, a hot 

surface or direct sunlight. The above may cause damage to the 

electric circuit or components inside.

5.  Do not use this thermometer in a microwave oven.

6.  Moisture inside the plug-in opening of the thermometer will 

result in an incorrect temperature reading. Dry the sensor plug 

with a cloth every time before plugging it into the 

thermometer.

7.  DO NOT USE THE CORD AND PROBE FOR OVEN 

TEMPERATURES HIGHER THAN 200° C OR 392° F.

8.  Do not dispose of batteries in fire. Batteries may explode or 

leak. Do not mix old and new batteries. Do not mix Alkaline, 

carbon-zinc (standard) or Nickel-Cadmium (rechargeable) 

batteries. Remove the batteries if the thermometer will not be 

used for a long period of time.

When running the probe cable into an 

oven be sure to gently close the door to 

avoid crimping or severing the cable.

CAUTION: Moisture inside the plug-in opening of 

the thermometer will result in an incorrect 

temperature reading. Dry the sensor plug with a 

cloth every time before plugging it into the 

thermometer.

Minimum Internal Cooking Temperatures

as Recommended by the USDA*

Now  comes  the  most  important  part  -  the  minimum 

INTERNAL  temperatures  that  food  must  reach  to  be 

considered safe eat, no matter how you prepare them.

We  recommend  the  following  guide  lines  but  personal 

taste temperatures may be different from the below:

*The USDA does NOT recommend RARE 140ºF as a safe eating 

temperature.

Fresh ground beef, veal, pork ...........

Beef, veal, Lamb - roast, steaks, chops

*Rare .................................................140ºF / 60ºC

Medium Rare .....................................145ºF / 63ºC

Medium..............................................160ºF / 72ºC

Well Done ..........................................170ºF / 77ºC

Fresh Pork - roast, steaks, chops

Medium.............................................. 160ºF / 72ºC

Well Done ..........................................170ºF / 77ºC

Ham

Fresh (Raw)......................................... 160ºF / 72ºC

Precooked (to reheat)..........................140ºF / 60ºC

Poultry

Ground Chicken, Turkey ..................... 165ºF / 74ºC

Whole Chicken, Turkey ....................... 165ºF / 74ºC

Breast, Roasts .................................... 165ºF / 74ºC

Thighs and wings ...............................165ºF / 74ºC

Fish -

cook until opaque and flakes easily with fork

.. 145ºF / 63ºC

Stuffing -

cooked alone or in bird

 .................. 165ºF / 74ºC

Egg dishes ...........................................  160ºF / 72ºC

Leftovers, Casseroles ......................... 165ºF / 74ºC 

160ºF / 72ºC