How do I read my Good Cook meat thermometer? Red or black hand on the dial?!

I have a Good Cook meat thermometer. The "dial" is like a compass, with one side of the pointer being red and one side being black. One side of the thermometer has temperatures and the other has a spectrum showing "pork, poultry" etc. It is confusing - which one is for which side? Is the red dial for the numbers side or the meat/doneness side? I can't find any directions online. Does anyone know?