ChefsTemp FINALTOUCH X10 User manual

FINALTOUCH X10
OPERATION INSTRUCTIONS
THE PERFECT TEMP. EVERY TIME.

Congratulations
Whether you’re tired of grilling steaks too dry or too red,
need to ensure your poultry is cooked thoroughly, or about
to embark on your candy-making journey, you’ve made a
great decision.
The Chefstemp Finaltouch X10 has all the features of a
professional-grade cooking thermometer plus top-of-line
performance specs. But don’t let that scare you—it is also
incredibly simple to use, right out of the box!
This manual will show you how to use the different features
of this device. It will also outline how to use the Finaltouch
X10 with proper care so it continues providing accurate
readings for years to come.
By popular demand, we have added some new features:
-Intelligent backlight
-Auto-rotating display
-Motion-activated wake-up mode
-IP67 waterproof
-Magnetic backing
-Super fast and accurate
Most importantly, we have extended the range of motion of
the probe, which can now rotate 270 degrees—perfect for
left-handed cooks and for reaching awkward angles.
We hope the Chefstemp Finaltouch X10 will bring you joy
through countless perfectly prepared meals to come.
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Your Chefstemp Finaltouch X10
Thermocouple Thermometer
Product Specifications
How to Use
Rotating hub
Temperature sensor
Water resistance: IP67
°C/°F switchable
Can be calibrated with 32°F(0°C) water
Measurement range: -22-572°F (-30-300°C)
Built-in magnet for convenient storage
Power: 2x AAA batteries
Hold function
The thermometer can be turned on by unfolding its metal
thermocouple probe. It can be turned off by closing the
probe all the way, until the tip of the probe clicks into the
probe retainer at the bottom of the device.
The probe rotates on a 270-degree hub, a significant range
of motion that provides extra convenience in awkward
angles and for left-handers.
The part of the probe that reads the temperature is located
at the very tip, and is a micro-thermocouple sensor—a type
of technology known for its reliability in high temperatures.
The minimum depth needed to get a reading is just 1/5" (only
5 mm).
For ideal results, insert the probe so that the tip is at the
place you want to measure. For most food, like steak,
chicken, pastries, etc., this is usually the centre of the thickest
part of the item.
Minimum immersion 1/5"
Sensor location
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Using the Probe Tip
Temperature Display Unit
Sleep Mode/Turn-Off
Screen Rotation
Avoid sticking the probe so deep into anything that the
food or liquid goes all the way up to the rotating hub. Avoid
getting moisture, flour or oil onto the hub. Although there
is an o-ring seal, oils can work their way past the seal and
accumulate inside the hub, causing problems.
Reminder: The probe tip is sharp, so be careful not to hurt
yourself.
Do not "stab" with the probe or forcefully try to penetrate
meats or semi-solids. This can damage the tip, as can hit
bone. (Avoid hitting bone.)
Do not use your device like a BBQ fork to lift and flip heavy
meat. The probe shaft is hollow and contains a sensor. If
bent, it may fail.
The default display unit is Fahrenheit. To change between
Celsius and Fahrenheit, take off the battery cover on the
back of the device (you’ll need a screwdriver to loosen the
four screws fastening it). The device has two small buttons
inside the battery compartment: °F/°C and CAL. While the
device is on, with the probe extended, press °F/°C to switch
temperature unit.
Note: The CAL button is used to calibrate the thermometer.
When you are done adjusting the settings, put the battery
cover back on. Do not over-tighten the screws.
If the thermometer is left idle for more than 3 minutes with
temperature changes less than 3.6°F (2°C), it will automatically
enter into sleep mode. Shake the thermometer or move the
probe to wake it up.
You can turn off the thermometer by folding the probe back
in and lightly press the tip into the rubber probe retainer
located at the bottom rear of the instrument.
Built-in motion sensors can detect if the device is upside
down and rotate the display accordingly—a simple solution
for awkward angles and left-handers.
Note: When the probe is open and the unit is in sleep mode, any
motion detected by the Chefstemp will conveniently wake the
instrument and turn it back on.
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Antimicrobial Coating
HOLD Function
Prepare for Calibration
Calibration
The device’s plastic shell is made with silver-based
antimicrobial additive to inhibit pathogen growth with
an efficacy of 99%. To ensure your thermometer shell is
completely microbe-free, make sure to keep it clean using
a moist cloth. Do not put the device in the dishwasher. See
"Cleaning and Maintenance" for more details.
The HOLD button locks the reading, keeping it on the display
even after you pull the probe out of the food. This allows
you to quickly lock the temperature, then read it at a safe,
comfortable distance from the heat source. This is useful,
for example, when you want to find out the temperature of
something inside an oven without taking it out.
Simply press the HOLD button once to lock the reading on
the LCD display. Press it again to unlock the HOLD function.
1. Unscrew the battery cover, while it is open with batteries
exposed, open the probe to turn the device on.
2. Fill a large cup with crushed ice and fill up to 3/4 with
purified water. Water that is not purified, such as tap water,
still works but may slightly decrease the accuracy. Let the
mixture sit for a minute, then stir to allow the temperature
to be even throughout. Insert the probe so that the tip is at
the centre of the cup and stir gently for 3-4 seconds.
3. When the LCD display reads 32°F (°C), stop stirring the
probe, and hold it still in the centre of the cup. The display
should then read between 28.4-35.6°F (-2 to 2°C).
4. With the probe in the cup, press CAL button in the battery
bay 3 times in succession. With "CALu" flashing on the
screen, the thermometer is in calibration mode. Press CAL
button again to end the calibration, the thermometer will
return to normal mode automatically. You can then remove
the probe from the water.
Note: The device is ready-to-use out of the box. It requires no extra
calibration or testing. The information below outlines its calibration
function for your reference.
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HOLD
Chefs
HOLD
Chefs
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Batteries
Cleaning and Maintenance
Food Safety & Certification
Troubleshooting
The device comes with 2 pre-installed AAA (1.5V) batteries
located inside the sealed battery compartment.
If you see "Lo" displayed on the LCD screen, that means the
batteries are dying and should be replaced soon.
When replacing batteries, use a screwdriver to remove the
battery cover. Replace with 2 new AAA batteries, taking note
of the correct polarity (the + should rest on the spiral, the -
on the clip). Tighten the battery cover until it is snug. BUT,
do not overtighten.
To avoid potential bacteria growth and cross-contamination,
wipe the probe after each use and regularly clean the entire
body of the device.
Oils and grease should be wiped off the body and the
rotating hub. We recommend sanitary wipes or a damp
paper towel with an anti-microbial cleaning solution.
While the device is dust-proof and water-resistant up to 39"
deep for up to 40 minutes, the probe should not be rotated
while the body is submerged in, or under a stream of water.
Protect the unit from high temperatures—and DO NOT
LEAVE THE DEVICE IN AN OVEN OR ON A HOT SURFACE.
The device is not dishwasher safe.
The thermometer is certified for commercial and
professional use. It complies with stringent international
and independent food safety guidelines, such as being
free of lead, mercury, cadmium and other hazardous
substances. Certifications include CE and RoHS.
Your device might, at some point, do something you didn’t
expect. Here is a quick table with common issues, plus their
solutions.
WON'T SWITCH ON
▲
Press "HOLD" button or retract and extend probe to turn on
READING INACCURATE
▲
Calibrate thermometer or contact customer service
READING STUCK
▲
Press "HOLD" button to unlock hold function
DISPLAYS "HHH"
▲
Temperature reading exceeds maximum of 572°F (300°C)
DISPLAYS "LLL"
▲
Temperature reading below minimum of -22°F (-30°C)
SWITCH °C/°F
▲
Use switch inside battery bay to change temperature unit
DISPLAYS "LO"
▲
Battery running low, change battery
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Chef-Recommended Temp**
Minimum Done Temps for Food Safety
Other Food Temps
Candy or Sugar Syrup Temps (at sea level)
Water Temps (at sea level)
Beef, Veal & Lamb
Roasts, Steaks & Chops
Rare
120-130°F*
49-54°C
Med. Rare
130-135°F*
54-57°C
Medium
135-145°F*
57-63°C
Med. Well
145-155°F*
63-68°C
Well Done
155°F-Up*
68°C-up
Pork
Roasts, Steaks & Chops
USDA-Done
145°F*
63°C
Well Done
150°F-up*
66°C-up
BBQ
Brisket, Ribs, & Pork Butt
Done
190-205°F
88-96°C
* These temperatures are ideal peak temperatures. Meals should be
removed from heat several degrees lower and allowed to rise during
resting.
** Chef-recommended temperatures are consistent with many expert
sources for taste and safety. USDA-recommended temperatures are 5
to 10°F (2 to 5°C) higher.
Ground Meat:
Beet, Veal & Sausage*
160°F 71°C Chicken, Turkey &
Duck (whole or pieces)*
165°F 74°C
Ham (raw) 160°F 71°C Poultry Dark Meat** 175°F 79°C
Ham (pre-cooked) 140°F 60°C Stuffing (in the bird) 165°F 74°C
Egg dishes 160°F 71°C Tuna, Swordfish &
Marlin** 125°F 52°C
Casseroles & Leftovers 165°F 74°C Other Fish** 140°F 60°C
Bread: Rich Dough 190-200°F
88-93°C
Butter: Chilled 35°F 2°C
Bread: Lean Dough 200-210°F
93-99°C
Butter: Softened 60-67°F
16-19°C
Water temp to add
active dry yeast
105-115°F
41-46°C
Butter:
Melted &Cooled
85-90°F
29-32°C
Thread 230-234°F (110-112°C) Syrup
Soft Ball 234-240°F (112-116°C) Fondant, Fudge & Pralines
Firm Ball 244-248°F (118-120°C) Caramels
Hard Ball 250-266°F (121-130°C) Divinity & Nougat
Soft Crack 270-290°F (132-143°C) Taffy
Hard Crack 300-310°F (149-154°C) Brittle, Lollipops & Hardtack
Caramel 320-350°F (160-177°C) Flan & Caramel Cages
Poach 160-180°F
71-82°C Simmer 185°F 85°C
Low Simmer 180°F 82°C Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
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Product Warranty
Join Us
After-sales Support
This thermometer comes with a 3-year limited warranty
against all hardware defects in components or workmanship
under normal use. This device is exclusively intended for
the field of application described in this manual. It should
only be used as described within these guidelines. Damage
resulting from normal wear and tear, water entry, abuse,
misuse, accidental breakage, negligence, and defects
caused by modifications, repair and servicing not made or
authorized by Chefstemp will void all warranty. Chefstemp
reserves the right of final judgment on all claims.
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