Home / PT26L Oven Meat ProbeOBSOLETEPT26L Oven Meat Probe Part No: PT26L (3060471)The PT26L Oven Meat Probe is designed for checking meat and food temperatures during cooking.Temperature Range: -148 to +482°F / -100 to +250°CSensor Type: Type T ThermocoupleConnector Type: 6-Pin LumbergWarranty: 6 Months Tag: OBSOLETE PRODUCT Overview Tech Specs Support Knowledgebase PT26L Oven Meat ProbeThe PT26L Oven Meat Probe is designed for checking meat and food temperatures during cooking. The PT26L Oven Meat Probe is fitted with a 6-Pin Lumberg connector with locking screw, to provide a strong and secure probe-to-instrument connection with better prevention of liquid ingress.Not suitable for intrinsically safe applications Meat TemperaturesYou cannot tell whether meat is safely cooked simply by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.The U.S. Department of Health & Human Services recommends the following temperatures when cooking meat:CategoryFoodTemperature (°F) Rest Time Ground Meat & Meat MixturesBeef, Pork, Veal, Lamb160NoneTurkey, Chicken165NoneFresh Beef, Veal, LambSteaks, Roasts, Chops1453 minutesPoultryChicken & Turkey (Whole)165NonePoultry Breasts, Roasts165NonePoultry Thighs, Legs, Wings165NoneDuck & Goose165NonePork and HamFresh Pork1453 minutesFresh Ham (Raw)1453 minutesPrecooked Ham (to Reheat)140None Technical SpecificationsNameValueSensor TypeType T ThermocoupleConnector Type6-Pin LumbergTemperature Measurement Range-100°C to +250°C / -148°F to +482°FResponse Time2.0 secondsStem Length100mm (4")Stem Diameter3.3mmLead Length2.5mLead MaterialPTFEComplianceThermocouples: Tolerances relate to BS EN60584-2 (1993) Class 1Conformance to EU Regulation 1935/2004 ('Framework' Regulation on all Food Contact Materials)YesStem (Shaft) Material316L Stainless SteelWarranty6 Months*You will need to Sign In to view additional contentDocumentation CodeDescriptionIssue NoLast ModifiedEU DoCEU Declaration of Conformity (PT Probes)0120th April 20161935/2004EU Regulation 1935/2004 Compliance0120th November 2017Articles / FAQsNameDate My Probe is stuck in the Lumberg connector?My Probe is stuck in the Lumberg connector?If you are using a Probe, connected to your device via a 6-Pin Lumberg connector and the Probe appears to be stuck in the connector, then it may have been over-tightened.You should initially try to release the screw thread connector gently.To prevent the connector from locking in the future, you could use food safe grease on the connector threads. This problem may also be prevented by keeping the instrument clean when in use.If this does not work, you will need to return your instrument for service. 20th April 2015 General Care of Temperature ProbesGeneral Care of Temperature ProbesThe Probe is where most of the action with any Thermometer takes place. Almost every operation requires a Probe reading. The Probe should be treated with care in order to ensure best functioning and long life.We would recommend that you always have a spare, properly functioning Probe on hand, just in case the primary Probe breaks, or appears to be reading incorrectly.You should not stretch the coiled cable of any Probe, to reach an item to be measured. We would recommend instead that you ALWAYS move BOTH the Probe and the Thermometer, toward the food to be measured. This will help avoid unnecessary stress on the wires inside the Probe.You should not touch the coiled cable or Probe handle to hot surfaces, that might melt the protective coatings, which in turn could damage the Probe wires and render the Probe inoperable.You should not bend the tip of any Penetration Probe, as this too could break the wires and render the Probe inoperable. In general, Penetration Probes are designed for penetrating thawed food only and not for testing frozen food or containers or chipping ice.You should clean the Probe and wire coil with a clean damp cloth, being VERY careful not to pull or stretch the coil and damage the wires inside.