I agree that the worst thing about the thermometer is trying to slide the language card into the relevant slot, but it is possible. I also think the manual leaves a lot to be desired...
However most people seem to have missed the point that you can alter the settings to the settings you'd prefer... As many people have pointed out, the thresholds for meat are much higher than many of us desire. If you want to change the threshold, simply go to the relevant setting, e.g. Chicken, Done, and then hold down the M button until the thermometer temperature begins to flash. At this point you can alter it to your choice of temperature (67°C in my case), and then press the M button until the temperature is set (i.e.. not flashing). From now on this is the temperature your sensor will use. Unfortunately the thing will reset itself when you change batteries (I removed mine as a test), so I recommend you keep your preferred settings noted somewhere. At least it will take no more than five minutes to re-programme the whole thing! One other quick note, which I didn't see mentioned by the others, if you're cooking meat on the bone your temperatures should reflect that.
Here are some GUIDE temperatures:
PLEASE NOTE, THE FIRST TEMPERATURE IS IN THE OVEN, THE SECOND IS THE RESTED TEMPERATURE...
Beef or Lamb Rare 48-52°C / 55-60°C Medium rare 55-59°C / 61-65°C Medium 60-66°C / 66-70°C Well done 67-71°C / 71-75°C
Veal or Pork Medium 60°C / 70°C Well done 70°C / 80°C
Chicken Well done 65°C / 75°C
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