ThermoPro TP-01 User manual

This food thermometer quickly measures the temperature of food in remove
10 to 15 seconds. It is not designed to remain in the food while it is cooking,
but should be used near the end of the estimated cooking time to check
for final cooking temperatures. To prevent overcooking, check the
temperature before the food is expected to finish cooking.
Manual
1. Stainless Steel Probe: Insert probe into meat to receive internal meat
temperature.
2. ON/OFF Switch: Powers the unit on or off, depending on the position
of the switch.
3. Fahrenheit/Celsius Switch: Depending on the position of the switch,
meat temperature will be displayed in Celsius or Fahrenheit.
4. Display: Shows internal meat temperature.
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Digital Instant Read Thermometer
Model No. TP-01
Key Definition
EN
Stain less S teel Probe
ON/OFF Switch
Fa h r e nheit/Celsiu s Switch
Display
-40 / 572℉ or - 4 0/300℃
*For reasons of personal prefe re nc e, consumers may choose to cook
poultry at higher temperatures. The USDA® does not recommend rare
140 degrees F as a safe eating temperature. The temperatures on the
chart are recommended for consumer cooking, but are not intended for
pro c e ssin g , i n s titu t i onal, or fo o d s e r vice pr e p arati o n . F ood serv i c e
professionals should consult their state or local food code.
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LIMITED 90 DAYS WARRANTY
ThermoPro warrants this product to be free of defects in parts, materials
and workmanship for a period of 90 days, from date of purchase.
Should any repairs or servicing under this warranty be required, contact
Customer Service by phone or email for instructions on how to pack and
ship the product to ThermoPro.
CUSTOMER SERVICE
Telephone: [phone](USA & Canada only)
Email: [e-mail]
Hours: Weekdays 9:00 AM- 5:00 PM EST
This warranty gives you specific legal rights and you may also have other
rights which vary from state to state.

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Medium Rare
Medium
Well Done
TYPE OF MEAT Degrees
˚C/˚F
Fresh Pork
Poulty*
Chicken & Turkey, whole
Roasts and Breasts
Thighs and Wings
Duck and Goose
Stuffing (cooked alone or in bifd)
Ham
Fresh (raw)
Pre-Cooked (to reheat)
Eggs and Egg Dishes
Eggs
Egg dishes
Leftover & Casseroles
Cook until yolk &
White are firm
Fresh Lamb
63/145
71/160
76/170
71/160
74/165
74/165
74/165
74/165
74/165
71/160
60/140
71/160
74/165
USE AND CARE
Before using, wash or wipe clean the stainless steel probe in hot, soapy
water. Rinse and dry thoroughly to remove any residue which may remain
from the crafting process. Not recommended for Dishwasher cleaning after
use. Do not leave thermometer in food while cooking.
INSTRUCTIONS FOR USE:
Insert probe of thermometer into thickest part of meat. Ensure the tip is
not touching bone, gristle, cooking pan or is inserted in the cavity, Because
the center of a food is usually cooler than the outer surface, place the tip
in the center of the thickest part of the food.
Battery No:L1154F
USDA RECOMMENDED INTERNAL TEMPERATURES
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TYPE OF MEAT Degrees
˚C/˚F
Ground Meat & Meat Mixtures
Turkey, Chicken
(including patties)
Veal, Beef, Lamb, Pork
(including patties)
Fresh Beef
Medium Rare
Medium
Well Done
Fresh Veal
Medium Rare
Medium
Well Done
74/165
71/160
63/145
71/160
76/170
63/145
71/160
76/170