H86.0.04.6C-01
Operating Manual Gourmet Thermometer
Page 2 von 14
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Index
1
SAFETY ................................................................................................................................ 3
1.1
G
ENERAL NOTE
................................................................................................................. 3
1.2
I
NTENDED
U
SE
.................................................................................................................. 3
1.3
Q
UALIFIED STAFF
.............................................................................................................. 4
1.4
S
AFETY SIGNS AND SYMBOLS
............................................................................................ 4
1.1
R
EASONABLY FORESEEABLE MISUSE
................................................................................. 4
1.2
S
AFETY GUIDELINES
.......................................................................................................... 4
2
PRODUCT DESCRIPTION ............................................................................................... 5
2.1
S
COPE OF DELIVERY
.......................................................................................................... 5
2.2
O
PERATING AND
M
AINTENANCE
....................................................................................... 5
3
OPERATION ....................................................................................................................... 6
3.1
D
ISPLAY ELEMENTS
.......................................................................................................... 6
3.2
P
USHBUTTONS
................................................................................................................... 6
3.3
C
ONNECTIONS
................................................................................................................... 7
4
START OPERATION ......................................................................................................... 7
5
BASICS OF THE MEASUREMENT ................................................................................ 7
5.1
P
OSSIBLE ERRORS
.............................................................................................................. 7
5.1.1
Immersion depth ......................................................................................................... 7
5.1.2
Surface effects and bad heat transfer ......................................................................... 7
5.1.3
Cooling (evaporation) ................................................................................................ 7
5.1.4
Response time ............................................................................................................. 7
6
TEMPERATURE PROBE ................................................................................................. 8
6.1
P
ROBE ACCURACY
/
DEVICE ACCURACY
.............................................................................. 8
6.1.1
Extra dünner Einstechfühler ...................................................................................... 8
6.1.2
Robuster Einstechfühler ............................................................................................. 8
7
CONFIGURATION............................................................................................................. 9
8
ADJUSTMENT OF TEMPERATURE INPUT ............................................................. 10
9
ACCURACY CHECK / ADJUSTMENT SERVICE ..................................................... 11
10
REPLACING BATTERIES ........................................................................................... 11
10.1
R
EQUIRED TOOLS
:
1
X
P
HILLIPS SCREWDRIVER
PH
1 .................................................... 11
11
FAULT AND SYSTEM MESSAGES ........................................................................... 12
12
RESHIPMENT AND DISPOSAL ................................................................................. 12
12.1
R
ESHIPMENT
................................................................................................................. 12
12.2
D
ISPOSAL
..................................................................................................................... 12
13
SPECIFICATION ........................................................................................................... 13
13.1
D
EVICE
......................................................................................................................... 13
13.2
P
ROBE
.......................................................................................................................... 14
