ThermoWorks TW362B ThermoWorks User manual

TW362B ThermoWorks
Original Cooking Thermometer / Timer
Tips for Use:
• Inserttheprobesothatthetiprestsatthethickestpartofthemeat.
• Placemeatinoven.Closeovendooroncable.Seecautionsbelow.
• Setyourdesiredalarmtemperatureusingtheup/downbuttons.
Chef-recommendeddonenesstemperaturesareonthereverseofthiscard.
Setthealarmsomewhatlowertoallowforheatriseinthemeatduringresting.
• Leavetheprobeinthemeatduringrestingsoyoucantrackthetemperature
duringthisperiod.GotoThermapen.comformoreinfoonrestingandother
cookingtips.
Cautions:
• Usehotpadsorgloveswhenremovingtheprobefrommeat.Itwillbehot!
• Probecableswillwithstand500°Fforshortperiodstoallowforovenbrowning.
• Probetipitselfisratedto392°F.DoNOTexposeprobetiptoamesorcoals.
• TheprobecableisNOTcompletelywaterproof.Avoidimmersion!
• Cleanprobetubebywipingwithdampragandkitchencleaner(probetipcan
berununderwaterbutthecableshouldnot).
• Keeptheprobecableawayfromovenelements,ames,coals,grilloroven
racks—allofwhichcanreachtemperaturesfarhigherthan500°F.Evenwhen
setlower,theovencanbeabove500°Fclosetotheburners.Theprobecable
canbedamagedathighertemperatures.Theinnerinsulationwillmeltand
theprobewillshort(displaying“HI”onthealarmdisplay).Theprobecable
employshightemperaturewiresinsulatedwithfood-safePTFEandprotected
bystainlesssteeloverbraid.Thecablediameterissmalltoallowittobe
closedinanovendoorwithoutcreatingaheatleak.(Therearenofood-safe,
affordablewiretechnologiesthatwillwithstandhighertemperatures.)
• WhenusinginoutdoorBBQgrillsorsmokers,aluminumfoilcanbeusedto
shieldtheprobecablefromames.Avoidpinchingthecablebetweenhot
surfacessuchasacastmetalgrillhoodwithoutsomeinsulatingprotection.
Useanaccessholeifavailable.
• Avoidrepeatedkinkingortwistingoftheprobecablewhichcanbreakwires.
• Withcare,theprobeshouldlastalongtime.Eventually,youmayneedto
replaceit.Iftheprobebecomesdamaged,thebaseunitmaydisplay“HI”.
Affordablereplacementsareavailable.UseonlywithTW362XXprobe.Other
makesandmodelsmaynotworkormaybeinaccurate.
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
Questions?
[email protected]
1-800-393-6434
Flames
For service or warranty:
AVOID:
Immersion Racks Coals Elements Kinks

Chef-Recommended Temps
Rare Medium
Rare Medium Medium Well Well Done
Beef, Veal & Lamb
Roasts, Steaks & Chops
125°F
52°C
130°F
54°C
140°F
60°C
150°F
65°C
160°F
71°C
Pork
Roasts, Steaks & Chops
145°F
63°C –
160°F
71°C
* These temperatures are ideal peak temperatures. Meats should be removed from heat
5 to 10°F (2 to 5°C; more for larger cuts) 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:
Beef, Veal & Lamb*
160°F 71°C Chicken, Turkey &
Duck (whole or pieces)
165°F 74°C
Pork Ribs, Shoulders
& Sausage (raw)
160°F 71°C Stuffing (in the bird) 165°F 74°C
Ham (raw) 160°F 71°C Fish** 140°F 60°C
Ham (pre-cooked) 140°F 60°C Tuna, Swordfish &
Marlin**
125°F 52°C
Egg dishes 160°F 71°C Casseroles & Leftovers 165°F 74°C
Minimum Done Temps for Food Safety
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) Brittles, Lollipops & Hardtack
Caramel 320-350°F (160-177°C) Flan & Caramel Cages
Candy or Sugar Syrup Temps
Poach 160-180°F
71-82°C
Low Simmer 180°F 82°C
Water Temps (at sea level)
Simmer 185°F 85°C
Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
Bread: Rich Dough 170°F 77°C Butter: Chilled 35°F 2°C
Bread: Lean Dough 190-200°F
88-93°C
Butter: Softened 65-67°F
18-19°C
Water temp to add
yeast...
105-115°F
41-46°C
Butter:
Melted & Cooled
85-90°F
29-32°C
Other Food Temps
**
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**
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