Kalibrierpunkte ................................................................................................. 32
Kalibrierwarnung ............................................................................................. 33
Automatisches Messen ............................................................................................ 36
Temperaturkalibrierung ..................................................................................... 38
Datentransfer...............................................................................................................40
Batteriewechsel .......................................................................................................... 47
Temperaturkorrelation.............................................................................................48
Alkalifehler..........................................................................................................49
Elektrodenpflege ........................................................................................................ 50
Vorbereitungsprozedur...................................................................................... 50
Messung .....................................................................................................................51
Aufbewahrung ........................................................................................................51
Fehlerbeseitigung................................................................................................. 55
16.02.2017
HI98163 Professionelles Foodcare
pH-Meter für Fleisch
3