THERMAPEN - ThermoWorks.com
Contents
1. Bread Rich Dough ATO F 77 C Butter Chilled 35 F 2 C Bread Lean Dough 190 200 F Butter Softened 65 67 F 88 93 C 18 19 C Water temp to add 105 115 Butter 85 90 F yeast 41 46 C Melted amp Cooled 29 32 C Candy or Sugar Syrup Temps Thread 230 234 F 110 112 C Syrup Soft Ball 234 240 F 112 116 C Fondant Fudge amp Pralines Firm Ball 244 248 F 118 120 C Caramels Hard Ball 250 266 F 127 130 C Divinity amp Nougat Soft Crack 270 290 F 132 143 C Taffy Hard Crack 300 31 0 F 149 154 C Brittles Lollipops amp Hardtack Caramel 320 350 F 160 177 C Flan amp Caramel Cages2. 1 Thawing t s almost never a good idea to put frozen meat over heat Even if the outside of a piece of meat is thawed if the center is still frozen the outer parts of the meat will very likely get over cooked while you are trying to bring the center up to your target emperature care to completely thaw your meat before putting it over heat Check the center of your meat with your Therma pen and compare it to a reading near the outside to be sure the meat is as close as possible to uniform temperature before cooking The best way to thaw meat is the slow way by putting it in your refrigerator and waiting If you need to speed the process up you can use a water bath but be sure the water surround ing the meat doesn t get above 41 F 5 C to avoid bacterial growth Check the temperature of the water regularly with your Thermapen and refresh the bath as needed Again use your Thermapen to check the meat for a uniform temperature to be sure it has thawed Please note that for the purposes of this discussion we will use the word meat to signify any meat poultry or fish T Some prepared poultry like flash frozen enchanced chicken breasts can cook better from frozen than thawed depending on the cooking method but this is the exception to the rule A Guide to Better Food Through Proper Use and Care 9 2 Removing from Fridge Tempering Experienced grillers maintain This
3. Why dol get different readings when measure my food in different places Because the temperature of the food can be different in differ ent places at the same time see page 10 Why did my steak come out medium well when my Thermapen reading suggested medium Because meat will continue to cook after you take it off the heat You should allow for this rise see pages 9 through 11 Why is my chicken still bloody when my Thermapen says it s done Because the bone marrow in chicken bones can release blood while cooking It is safely done For more information see www ThermoWorks com chicken Why does my new Thermapen read 3 5 degrees dif ferent than my old thermometer when measuring food Because your old thermometer is not as accurate as a Ther mapen see page 14 Why does my Thermapen show a reading higher than 32 F 0 when put it in ice water Because the temperature is higher than the ice point unless you take the time to create a proper ice bath see page 15 Why does my Thermapen take up to 6 seconds to get to 32 0 F 0 0 C in a proper ice bath he Thermapen will get to within 1 F 0 5 C within 3 seconds or less but may take 2 or 3 seconds longer for the last few tenths of a degree to settle see page 15 Why doesn t my Thermapen seem to settle on a final temperature in food It keeps changing Because the temperature of food keeps changing whi
4. a controlled liquid bath stable to better than 0 1 F Do not use a home thermometer to check your Thermapen It s a waste of time Instead use your Thermapen to check your other thermometers A Guide to Better Food Through Proper Use and Care 15 of ice water Follow this four step process carefully to create proper ice bath Step 1 Fil a large glass to the very top with ice crushed ice is preferred but not required Step 2 Slowly add very cold water until the water reaches about one half inch 1 centimeter below the top of the ice Note If the ice floats up off the very bottom of the glass at all the ice bath will likely be warmer than 32 F 0 C Pour off any excess water Step 3 Gently stir the ice mixture and let it sit for a min ute or two Step 4 Insert the probe of the thermometer being tested about 2 inches 5 centimeters into the ice mixture and gently stir while you take your reading Note Be sure to keep stirring gently If the tio of your thermometer probe comes to rest against a chunk of ice it will show a temperature below the ice point and if it comes to rest against the sides or bottom of the glass it may read higher Your Thermapen will drop to 33 F 1 C within seconds and will continue to approach 32 0 F 0 0 C over the next 2 or 3 seconds The final resting temperature should be between 31 3 F and 32 7 F 0 4 C and 0 4 C worst case If your Thermapen is accurat
5. a recommen pe watching the color of a stickin comes out clean stirri h or can pressi tance cutting open a file ng and watchi dy ng against t ng ne on any recipes call for just thes have a highly accurate tem Start taking readings on e perature instrument yo ded cooking time from a bread while baking g a fork or toothpick into a cake to see if it e consistency of a sauce op of meat to gauge resis the grill types of activities but you now at your disposal ur favorite recipes and jotting themselves Make the food the hem down next to the recipe same way have but start writing down th hings turn out just the way you able to replicate a perfect result You may find at you can gauge e hardball stage a candy recipe more accurately than ever and start mak ing nearmisses a thing of the past S h h you always do and check doneness as you always e Thermapen readings for when like them That way you will be using your Thermapen A Guide to Better Food Through Proper Use and Care 7 if you just take the time to record what is happening with your Thermapen Keep in mind that each type of meat or combina tion of done Th sic rec ingredien at dif e tab ommend erent temperatu e on the back cover of this guidebook gives ba ferent types of meat using com d to heat res ts will respon ations f
6. may be a great allow the flavors to penetrate hat meat is best when allowed O come near room temperature before being brought to heat ime to marinate or pre season beef and he meat Cold beef can gener ally be left at a moderate room temperature for an hour or two before cooking or grilling without any significant food safety risk Do NOT leave the meat a periods Use extra room temperature for extended e with poultry pork and fish 3 Low and Slow Versus Hot and Fast Generally speaking a will allow a larger piece of mea overcooking parts of extremely high heat for a shor normally requires higher heat sometimes recommended Similarly different techniques call for indirect heat versus ow heat setting with a longer cooking time it However many techniques rely on an er period Searing or browning direct heat Consult your favorite experts for advice on of meat you ve chosen to be sure you set up your hea properly to cook more uniformly without A combination of methods is the cut source 4 Choosing a Target Temperature Many modern recipe books include specific temperature rec ommendations as part of their inst uctions but many still do not We ve printed a handy table of recommended target tem peratures by of this bookle ype of meat and to get you star ed other foods on the back cover Remember that these targets are only a guide to your cooking and
7. question not answered here Just visit www ThermoWorks com contact or call us at 801 756 7705 We have also collected a wealth of information about using your Thermapen including how to videos user recommen dations and an active blog at Thermapen com Visit us today Before we begin it s important to understand A Few Things the Thermapen Does NOT Do It doesn t start at zero The moment you swing open its probe your Thermapen starts displaying the current temperature at its tip Your is not like a bathroom scale that starts at zero every time As soon as it comes on it displays a temperature If you touch the tip of the probe you can watch the temperature change it will prob ably go up unless you are on a tropical island Remove your finger and watch the temperature fall again Try it It doesn t stop the cooking for you It may seem like an obvious point but the Thermapen is just a tool that gives you highly accurate information about the tem perature of the food you are preparing YOU have to make the decisions about when to increase or decrease the heat and about when things are done It s a learning process You ll learn the most from just experimenting and keeping track of your re sults There are a lot of variables at play such as how cold the food was before cooking your heat setting the consistency of the cooking surface and much more But with accurate infor mat
8. room and less too much heat escapes the meat u overcook the center unless you havi Tenting with aluminum foil wi rger the mass of the meat he more the temperature at the core will rise during resting This y traveling through the meat How you rest your meat will affect the temperature rise f you leave the meat uncovered or you remove it from its roast ing pan or you place a hot steak on a cold surface more heat heat will reach the center may grow cold before serv f ing On the other hand if you keep your meat in a warm oven or nder a heat lamp there will be a larger heat rise and you may e allowed for this ll conserve some heat and still allow some air circulation to avoid steaming the meat sur face Use extra care if you want to preserve a crispy exterior on a turkey or roast A warmed oven with be a better resting location for meat the heat turned OFF might S with a crust Typically even a small steak or individually cooked piece of chicken will rise at least three or our degrees during resting A larger roast or turkey can rise as much as ten to fifteen degrees depending upon conditions Learn how much rise to expect by 12 Using Your Thermapen taking readings before and after resting with your Thermapen Start deducting typical resting rises from your final target tem perature when you remove your meat from the
9. take a Thermapen reading from the side with your other hand A Guide to Better Food Through Proper Use and Care 11 of the thickest part should have the lowest reading That is the best place to gauge doneness As you experiment with your hermapen and gain confi dence you will learn to quickly check a piece of meat a roast or a whole bird in several places and depths to gauge your overall progress during cooking Lesser quality thermometers such as dial types or slower digitals may not show as much temperature difference Only a very fast and sensitive thermometer like your Thermapen can show you the exact temperature at its tip This can be very useful as you try to adju st your cooking methods to achieve a more even cooking process 6 Resting Cooked meat should be allowed to rest after cooking and be fore cutting This permits the juices to be reabsorbed into the fibers of the meat If you skip resting you will lose more flavorful juices when the meat is cut The temperature of the meat will always continue to rise a little during the resting period so you should remove your meat from the oven or grill prior to reaching Otherwise it will be over your target doneness temperature cooked Knowing the amount of heat rise during resting takes some experience Generally the lai is due to the latent heat that is alread oward the cooler center will escape into the
10. your Thermapen display is to show tem peratures to tenths of a degree 0 1 for both F and C To change to whole numbers 1 move the switch numbered 2 o the on position away from the batteries Switch 3 Disable Auto off The factory setting for your Thermapen is with the auto off fea ure enabled This means your Thermapen will turn itself off ten minutes after you extend the probe and turn it on to preserve battery life Once off you will have to close the probe and extend it again to turn the Thermapen back on To disable this auto off eature while taking lengthy readings move the switch numbered 8 to the on position away from the batteries Remember with auto off disabled your Thermapen will stay on and continue using battery power if you forget to close the probe 20 Using Your Thermapen Switch 4 Trim Adjust This feature allows you to set an offset that will automatically add or subtract a number of degrees from your Thermapen read ings It should NOT be needed for normal use To learn more visit www Thermo Works com Thermapen Changing the Batteries Your Thermapen comes with two CR2032 3V coin cell batter ies pre installed enough to power your Thermapen for about 1 500 hours An illuminated battery symbol will appear when it is time to change the batteries The accuracy of your Therma pen will not be compromised but the d
11. Bacteria thrive between the temperatures of 40 F 4 5 C and 140 F 60 C Food should not be stored between these temperatures for extended periods of time Some leftover foods must be reheated to minimum tempera tures to assure sufficient kill rates of bacteria or parasites olding hot foods semet chs 140 F 60 C or higher olding cold foods less than 41 F 5 C Fridge temperature eme 40 F 4 5 C or colder Freezer temperature sicci O F 18 C to 10 F 23 C The table of recommended temperatures on the back cover also provides critical food safe temperatures as well as chef recommended temperatures for meats and other foods The Accuracy of Your Thermapen Ready Set Go Your new Thermapen is likely the most accurate most sen sitive and fastest thermometer you have ever owned On the packaging that came with your Thermapen next to the unique serial number of your individual unit you will find handwritten marks certifying that your Thermapen was calibrated in a laboratory against a precision thermometer and found to be 14 Using Your Thermapen accurate at 32 F the ice point 0 C and 212 F the boiling point 100 C A Certificate of Calibration with the lab technicians names and information about the calibration equipment also accompa nies your Thermapen and is traceable to the National Institute of Standards and Technolo
12. USING YOUR GUIDE BETTER FOOD THROUGH THE PROPER USE ENIRO Ve eU SPLASH PROOF THERMAPEN Quick Tips for Your Thermapen 1 Your Thermapen doesn t test doneness it tests tempera ture very accurately see page 5 2 Your Thermapen doesn t lock in on a reading It is accurate enough to show the ever changing temperature of your food while it cooks see page 5 3 Your Thermapen measures temperatures at the tip of its probe see page 7 Penetrate your food with the probe tip where you want to measure usually the center of the thick est part of your food see page 10 4 Never leave your Thermapen in an oven while cooking see page 18 5 In general be sure to thaw meats before cooking see page 8 6 Remember that the temperature of meat normally contin ues to rise a bit affer you remove it from the oven or grill see page 11 Don ttest the accuracy of a thermometer in food Use a prop erly made ice bath see page 14 8 Be sure to clean your Thermapen probe after every expo sure to uncooked meat see page 17 9 Wipe your Thermapen regularly but don t place it under the tap submerge it or put it in the dishwasher see page 17 10 The battery compartment cover is tight for water resistance t Be careful not to force it open see page 20 Product Warranty The Thermapen includes a one year limi
13. cooking surface Outdoor Grilling A word about grilling in wind or colder weather A cooked piece of meat can be exposed to drafts that might cool it before you measure it with your Thermapen This is particularly true when you flip the meat over on the grill Once cooked meat does not un cook even though its temperature can drop Avoid this problem by keeping the grill covered as much as possible and be aware of cold drafts when measuring tempera tures with your Thermapen Remember that the center tem perature is the most important in these types of conditions Take center reading right before you flip your meat and then again right after to see if there is any cooling taking place The highest temperature recorded is your guide even if it drops again Using Oven Alarms Along with the Thermapen For oven or barbecue roasting many people have great suc cess using an oven probe or thermometer alarm in conjunc ion with their Thermapen Remember that the Thermapen cannot be left inside the oven You have to actually open the oven door to get a read ing with your Thermapen even though the Thermapen is so ast that you can typically close the door again very quickly with minimal loss of heat Oven thermometers on the other hand have heat resistant probes that can be placed in the food being cooked inside the oven and relay that information by cable to a monitor outside the oven The problem wit
14. e tip of the thermometer probe two inches deep into the water and gently stir while you take your reading Note Be careful to keep your probe surround ed by water If the tio of your thermometer probe comes in contact with the side or bottom of the pot it will show a higher temperature perature written down you Your Thermapen will rise to within 1 F 0 5 C of your tar get boiling temperature within three seconds and continue to approach your target over the next two or three seconds The final resting temperature should be between 0 7 F 0 4 above and be ow the target temperature you wrote down at beginning of the procedure worst case A Thermapen that reads correctly in either or both of these tests wi peratures in the temperatu temperature a ny food or liquid You can have confidence re shown on the Thermapen display is the the tip of its probe also be accurate over its entire range of tem hat rue A Guide to Better Food Through Proper Use and Care 17 Recalibration In the unlikely event that your Thermapen needs recalibration post purchase calibration checks and recalibration can be per formed and new certificates can be issued at the Thermo Works NISF Traceable laboratory in Lindon Utah see But Wait There s More on page 4 Cleaning and Caring for Your Thermapen Cleaning the Probe Each time you test meat that is no
15. e in a proper ice bath it will almost certainly be accurate at all other temperatures TAn improperly made ice bath can be off at the ice point by as much as 15 F 8 C See Thermapen com for video training on this and many other helpful points 16 Using Your Thermapen Performing a Boiling Water Test Boiling water tests are even trickier to perform correctly than are unnecessary if the ice bath test is conclusive bath tests and Water boils at 212 F 100 C at sea le change in atmospheric pressure a sea level alters water typically Fortunate Once you have the target tem ice vel but only at sea level The elevations above or below the temperature at which water boils For example boils at 202 7 F 94 8 C in Denver Colorado ly you can find the boiling point where you live through the use of a simple online calculator available at www Thermo Works com BoilingPointCalculator are ready to begin your boiling water test Step 1 Filla saucepan or pot at least four inches deep with clean water Note Impurities or salt in the water Say from a water softener can significantly affect the boil ing temperature of water Step 2 Place the pot on a stove do NOT use the mi crowave and turn the burner to high Step 3 Wai boil t until the water comes to a strong rolling that does not stop with stirring Step 4 As soon as the water reaches a rolling boil put th
16. gy NIST in Gaithersburg Maryland The new Splash Proof Thermapens have been shown to exhibit very low calibration drift over the course of many years You can have confidence that your Thermapen is accurate to within 0 7 F 0 4 C and that it will remain accurate Because the Thermapen is so much more sensitive and accurate than almost all other digital instant read or dia hermometers side by side comparisons with other home hermometers will often show dramatic differences If you try O compare readings side by side in food in the air or in an un controlled liquid like running water you urther compromise your test by failing to account for the wide variation of tempera tures throughout such substances That said if you are determined to check the accuracy of your Thermapen or any other probe thermometer you can using the following in home procedures at any time E NOT a stable environment for testing Performing an Ice Bath Test An ice bath test is the easiest way to test the accuracy of any thermometer but only if the ice bath is created properly Many internet videos notwithstanding an ice bath is NOT just a glass Only thermometers certified by a calibration lab traceable to NIST and an accuracy at least four times better than the Thermapen should be used to do side by side testing and calibration of your Ther mapen and only then in
17. h oven thermometers is that they can only monitor the one location where you place the probe They are also typically slower and much less accurate than your Thermapen That s why using the two together can be a real advan tage the oven thermometer lets you know when you re getting close to your target and the Thermapen confirms the actual internal temperature in several locations Remember that different parts of the same large roast or turkey can vary by as much as twenty or thirty degrees F 10 to 15 C auring the cooking process See Thermapen com for video training A Guide to Better Food Through Proper Use and Care 13 To use an oven thermometer place the oven probe so the tip is at the thickest part of the food being cooked Set the alarm to sound at least ten to fifteen degrees below your final target temperature When the alarm sounds open the door and test your food in several different locations with your Thermapen to accurately gauge doneness and allow for resting Thermoworks offers an inexpensive oven thermome ter with a heat resistant cable digital display and alarm set tings Search for the Original Oven Thermometer at www ThermoWorks com Food Safety and Temperature The USDA publishes temperature guidelines for food holding and cooking see www IsltDoneYet gov You can use your Thermapen to check temperatures and minimize food borne illness in your kitchen
18. interna damage to the probe Also use care closing the Thermapen when the probe has been inserted into a hot food or liquid The probe is metal and may be very hot to the touch Allow it to coo before closing A Guide to Better Food Through Proper Use and Care 19 If you are likely to be using your Thermapen in high heat en vironments you may want to consider purchasing Thermapen Silicone Boot at www ThermoWorks com Thermapen Silicone oF fers short term protection from radiant or contact heat It will also cushion the Thermapen from knocks and drops even a drop to concrete The boot fits snugly and is easy to remove for cleaning Customizing Your Thermapen You can personalize your Splash Proof Thermapen by chang ing the factory default settings including changing the display units from F to C changing the display resolution from 0 1 to 1 disabling the auto off feature To make any of these changes open the battery compartment see Changing the Batteries on page 20 and using the tip of a bent paper clip flip the appropriate switch Switch 1 Display Units i factory setting for Trim adjust i CR2032 batteries your dis pai play is for F To display factory defaults shown C move the switch numbered 1 to the off position towards the batteries Switch 2 Display Resolution The factory setting for
19. ion from your Thermapen you ll learn quickly to account for such variables to achieve just the right results The Thermapen shows the temperature at its and works best when its probe is inserted or immersed into something It will read air temperature however it can lake a minute or two to get an accurate reading unless the air is moving rapidly A Guide to Better Food Through Proper Use and Care 5 It doesn t test doneness it only tests the current temperature While temperature is the most effective gauge of the doneness of food while it is cooking cooked food will eventually cool For example although you might be tempted to try it wouldn t do you much good to take your Thermapen to a restaurant so you can test your steak as it arrives at your table Your Ther mapen would only tell you the temperature of the steak at the table not the highest temperature the steak reached in the kitchen which would be the temperature that determined its doneness While cooking remember to look for the highest temperature reached in the thickest part of the food to judge doneness see Outdoor Grilling on page 12 It doesn t lock in on a reading If you find that the digits on your Thermapen readout keep changing after three seconds that s because the temperature at the tip is changing When you first penetrate meat on the grill for example the Thermapen display will change very ra
20. isplay will stop working when battery power is gone Start by carefully removing the battery cover Insert a coin into the slot a U S quarter works best and using firm but even pressure rotate the battery cover counter clockwise about a quarter of an inch as marked on the bottom of the Thermapen housing Lift the cover from the hole with the edge of the coin or with your fingernail Remove the old bat b teries and set both of the new ones in one 4 on top of the other with the positive sides up Make sure that the metal clip provided snaps over the batteries to hold them in place Carefully replace the battery cover NS Bon Apetit Thanks again for purchasing the Super Fast Splash Proof Ther mapen by ThermoWorks and for taking the time to learn how to use it We wish you great success in your cooking endeavors sure to check out Thermapen com for more tips and training including videos and let us know if there is anything we can do to improve your experience The Management amp Staff at ThermoWorks Once the batteries are too low to power the display the display will show Flat Bat and then shut off Replace both batteries to continue using your Thermapen T The battery cover may be tight in order to maintain splash resis tance but be careful not to over rotate The tabs that hold the battery cover in place are made of molded plastic and can break if forced Frequently Asked Questions
21. le it is cooking and your Thermapen is accurate enough to see it see page 5 Am supposed to clean my Thermapen How how often You should wipe the probe clean any time it comes in contact with raw meat and you should clean the whole Thermapen after each use see page 17 Chef Recommended Temps Rare Medium Medium Medium Well Rare Well Done Beef Veal amp Lamb 125F EM SUE 1409 5008 160 Roasts Steaks amp Chops 520 240 60 65 C 71 C Pork 145 F 160 F Roasts Steaks amp Chops 63 C 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 Minimum Done Temps for Food Safety Ground Meat 160 F 71 C Chicken Turkey amp 165 F 74 C Beef Veal amp Lamb Duck whole or pieces Pork Ribs Shoulders 160 F 77 C Stuffing in the bird 165 F 74 C amp Sausage raw Ham raw 140 F 60 pre cooked 140 F 60 Tuna Swordfish amp 125 F 52 Marlin Egg dishes 160 F 777c Casseroles amp Leftovers 165 F 74 Water Temps at sea level Poach 160 180 F Simmer 185 F 85 C 205 96 C TOW simmer 180 212 F 100 C Other Food Temps
22. nd is guaranteed minus 0 7 Fahrenheit that s 3 0 4 emperatu are probably not used to hermometer Keep this i ith your new Thermapen an e information it provides It tru nd prepare food Start by taking a momen Thermapen packaging You s a folded black yell with product specificati ing instructions on the a Certificate of Calibra mapen this guidebook your new Splash Proof Th batteries pre installed abou Wi that 5 ons ion n mind as you begin d learn to rely more and more on y can change the way you cook ing process that you could ower digital thermometers ools it requires proper use fteen minutes to read and Thermapen experience brated by hand in the fac O be accurate to plus or Celcius It will display the e of food or liquid within three seconds or less You ind of speed and accuracy in a take readings o examine the contents of your hould see ow and gray packaging sheet and detailed operat reverse side unique to your Ther ermapen with two t 1 500 hours of use Thermapen accuracy changes slightly at temperatures above 392 F 200 C Check the specifications table at www ThermoWorks com Thermapen for more details 4 Using Your Thermapen But Wait There s More You also get access to our friendly ThermoWorks Customer Support Team who are happy to hear from you should you have a
23. ng with the probe and place th he probe where you want to n n most foods the coldest he thickest portion With larger foods you can take quick ith your Thermapen in several tire portion is done If you are chillin ermometers thermocouple is so small your Ther 1 8 Minimum immersion 1 8 e Sensor location neasure When testing t will be the very cen locations to verify that g a food the center of probe s rotating hub can be a little tight at first but will loosen with use The probe extends to 180 but be careful not to force it further T This feature can be disabled see Customizing your Therma pen on page 19 8 Using Your Thermapen Do not stab at the food being measured and don t im merse the probe up to its hub Instead use gentle persistent force to insert the probe into the food The probe tip is sharp and should penetrate meats or other foods with ease Use care to avoid bone gristle or other hard substances Also don t use the Thermapen to turn or move your meat The Thermapen probe is durable and should last many years with proper care but it is hollow and could bend or break if mistreated Special Considerations for Cooking Meat Poultry amp Fish Getting good results when cooking or grilling meat poultry or fish takes a little bit of extra care Here are some things to con sider when looking for just the right doneness
24. or di in different ways and be mon terms like medium rare or well done but these are just guidelines The importan t thing is to start learning what the temperatures are for your favorite foods when they are just the way you like the m Measuring Temperatures with your an auto off fea utes of continuo Your Therm he very tip of heat sensitive wi ure difference sional grade th apart from other Because th mapen need o of an inch 3 milli reading Other c need half an inc take your Thermapen are checki very tip of t doneness i ter of readin the en the thickes gsw part he probe back against ure that its probe Thermapen he Thermapen us use apen preserve bat ires that produce a vol here are no buttons on your Thermapen It simply turns itself on when you extend the probe and shuts off when you close housing There is also ums the Thermapen off after 10 min power has a micro thermocouple located at shaft A thermocouple is a set of two age related to tempera This technology is typically found only in profes ers and is what sets your Thermapen digital instant read th e micro nly be inserted at least meters to ge temperature penetrate will be the last to cool accura ooking thermometers may h or more of immersion eading wi he food yo
25. pidly as it moves from ambient temperature to the temperature of the meat being probed Within three seconds the rate of change will slow dramatically giving you an accurate reading but it will not stop changing completely s the meat continues to cook and the tip of your probe moves through the meat your Ther mapen will continue to detect variations in the temperature of the meat itself NOW Here s What Your Thermapen DOES Do Quite simply it gives you the fastest most accurate temper ature information you can find in an affordable professional grade thermometer It can be used to check the internal tem perature of meats candy poultry breads e fish e doughs e vegetables sauces casseroles e drinks desserts andmuch more 6 Using Your Thermapen while you prepare foods in your oven deep fryer microwave grill or smoker refrigerator stovetop freezer countertop anywhere else you work with food Some people even use th temperature of their bath wate ways that an accurate tempe your life Those who make a comn pen regularly achieve the be likely grown accustomed to es through other less scientific me eir Thermapens to check the Get creative and think about rature reading could improve nitment to using their Therma St results over time You have timating the doneness of food hods such as rely reci ing on
26. r wipe 18 Using Your Thermapen Rotating hub Probe retention groove As a general rule try to avoid getting moisture flour or oil on the rotating hub Although there is an O ring seal inside the hub oils and fine powders can work their way past the seal over and accumulate in the housing causing problems with the electrical components Proper cleaning after each use will prolong the life of your and help keep you safe from harmful bacteria Storing Your Thermapen Your Thermapen has been built to be compact and durable It can be stored anywhere However sharp knives or other kitchen instruments can cause damage if they jostle around in a drawer together Thermapen storage cases are available in several styles at www ThermoWorks com Thermapen Avoid Overheating the Thermapen Never leave your Thermapen inside an oven grill smoker or microwave while cooking Do not leave it under heat lamps or on a hot surface like a grill hood When checking temperatures above a grill or fire be careful that the Thermapen body does not get too hot The Thermapen is very fast so you can quick ly measure temperatures and then move out of the hot zone 1 the heat is too high for your hand without a protective mitt it is probably too hot for the Thermapen body Never put the Thermapen probe on a coal or into an open flame as temperatures above 572 F 300 C can cause
27. should not be treated pre scriptively The precise meaning of terms like medium and rare is a matter of personal most meats will con aste Another important thing you ll need keep in mind is tha moving your meat oal inue to rise in temperature after you remove them from the heat from several degrees up to 10 F 5 5 C or more When choosing a target rom the stove ow for at least a five degree F 3 C rise in temperature while resting For example to cook a steak to medium rare 130 F 54 C you should plan on pulling it of internal temperature for re oven or grill you will wan the heat once the nternal temperature in the thickest part reads 125 F 52 C on your Thermapen see Resting on page 11 10 Using Your Thermapen 5 Getting a Proper Reading with Your Thermapen In poultry pork and ground beef there are health reasons to reach safe temperatures before eating You may be similarly rel ant to eat undercooked steak o uc overcook the ou a pera interna as twenty or thir Or m or pen resul give advice on achieving a unifo e trying to get Different pa empera bird Even a differences of m apen probe from end to e er parts or extreme ends of the mea he center to reach your will be disappointing Various coo mly coo fish However if yo
28. t fully cooked your Therma pen probe may be exposed to harmful bacteria You should wipe your Thermapen probe clean every time it is exposed to uncooked meat and particularly before probing cooked food hat is ready to eat The same precautions that you use with a nife or a cutting board apply to a thermometer probe Any non tainting anti bacterial wipe or spray cleaner and paper towels can effectively sanitize your Thermapen probe ip You can also purchase Antibacterial Probe Wipes at a rea sonable price at www ThermoWorks com Thermapen Cleaning the Thermapen Body The Thermapen probe and body should also be wiped clean after each cooking session and before you put it away Your Thermapen is splash proof and will resist exposure to wet hands and splashes from cooking liquids but the housing of your Thermapen should never be submerged in water or any other liquid Do NOT put your Thermapen in the dishwasher Again we recommend using ThermoWorks Probe Wipes available at www ThermoWorks com Thermapen or an anti bacterial cleaner on a paper towel Your new Splash Proof Thermapen features a smooth almost seamless design with hardly any cracks or crevices where food can get caught and spoil It is easy to wipe clean Take special care to fully wipe clean the rotating hub at the top of the Thermapen housing and the probe retention groove at the bottom These can be cleaned with the edge of your rag o
29. ted warranty and guar antee against defects in either components or workmanship The warranty does not cover fair wear and tear abnormal use or storage incorrect use neglect water damage misapplica ion modification or abuse ThermoWorks reserves the right to evaluate all warranty claims before any action is taken and at its discretion may repair or replace without charge For complete warranty details see www ThermoWorks com Thermapen Using Your Thermapen A Guide to Better Food Through the Proper Use and Care of Your Splash Proof Thermapen ThermoWorks 1762 West 20 South 100 Lindon UT 84042 Contents Fifteen Minutes Well Customer Support Contact Information 4 A Few Things the Thermapen Does NOT Do 4 It doesmt SIAM tates It doesn t stop the cooking for you It tests temperature not doneness It doesn t lock in on a reading Here s What Your Thermapen DOES Do Measuring Temps with your Thermapen Special Considerations for Cooking Meat Poultry amp Fish amp e ita 2 Removing from Fridge lempering 3 Low and Slow Versus Hot and Fast 4 Choosing a Target Temperature 5 Getting a Proper Reading with Your Theftmaperr sco ve aset erect
30. u while you arget temperature the books and ked piece o TV shows meat meat will be at different tem rts of a ures during the cooking process 1 ure of a large roast or y degrees F 10 rom the surface To get ap nd oper reading wi steak or a boneless chi any degrees as you move the tip of your Ther Ur to 15 C throughou cken breast wi is not unus ey to vary by as much ual for the the meat show oward the center of the piece h your Splash Proof Therma insert the probe tip into the thickest part of the meat from the top Make an effort to avoid any obvious bone or gristle Note the temperature Slowly p will see the temperature rise in r piece of meat Slowly withdraw t ush past the center and you eal time at every depth in the he probe and you will be able to see the temperature change in the opposite direction If the meat has already been cooked on both sides the very center Put the tip of your probe in the center of the thickest part The coolest part of the meat Bone The hottest part of the meat experts recommend inserting your thermometer probe from the side of a steak or pattie to ensure that you get the probe tip right in the center where the temperature will be lowest You can use a pair of tongs to gently lift the piece of meat off the heat with one hand while you
31. us G RESNO CREER Outdoor Grilling Using Oven Alarms with the Thermapen Food Safety and The Accuracy of Your Ready Set GO essen Performing an Ice Bath Performing a Boiling Water Recalibration 44 Cleaning and Caring for Your Thermapen Cleaning the Probe sse Cleaning the Thermapen Body Storing Your Avoid Overheating the Thermapen Body Customizing Your Thermapen Changing the 20 Frequently Asked Questions Inside Back Cover Recommended Temperatures Back Cover Fifteen Minutes Well Spent ongratulations on your recen ThermoWorks Splash Proof Your new Thermapen is like C purchase of an authentic Super Fast Thermapen y the most accurate most sensitive and fastest thermometer you have ever owned It can help you learn things about the cooki not see using dial thermometers or s It is however only a tool and like all and care to be effective This booklet should only take f I help you get the most out of you Your Thermapen was pre cali ory laboratory a
Download Pdf Manuals
Related Search