ThermoWorks ProNeedle Manual de usuario
600D
ProNeedle
ProNeedle
600D
600D
MAX
MIN °C/°F
CAL
MAX
MIN °C/°F
°C/°F
MAX
MIN
MAX
MIN °C/°F
MAX
MIN °C/°F
MAX
MIN °C/°F
600D
MAX
MIN °C/°F
ProNeedle
ProNeedle
MAX
MIN °C/°F
Instrument Operation
Press the power button to activate the thermometer. The unit will turn off automatically after 35
minutes to save battery life. Press and hold the power button for 3 seconds to turn off ProNeedle.
Insert the stainless steel probe to the desired depth. The measured temperature will be shown on
the LCD display within 3 seconds.
Using MIN/MAX
Press the MAX/MIN button to read the last highest / maximum
temp measured.
Press once more to read the last lowest / minimum temperature measured.
Press once more to return to normal display.
Press and hold the MAX/MIN button for three seconds then release to reset the memory.
MAX and MIN are reset when the unit is powered off.
Battery Installation
Replace the battery when low battery symbol ‘Bat’ flashes. Replace with a 3 volt, type
CR1632, button-cell battery or equivalent.
Use a screwdriver of suitable size to open the battery cover
on the back.
Install the battery observing the correct polarity, (+) positive side up, sliding the battery
under the metal clip.
Close the battery cover.
To Select ˚F or ˚C
Press the CAL button on the back of the thermometer to select the desired temperature
unit.
Calibration Trim
New from the factory the ProNeedle should read within ±0.9°F. Normally a calibration
adjustment should never be needed. For instructions on performing a one-point
calibration trim go to the ProNeedle webpage at www.thermoworks.com.
Specifications
• Accuracy to ±0.9°F (±0.5°C)
• 3 second readings
• –40 to 572°F range
• Calibration trim
• IP67 rating
• 180° rotating display
• Backlight
• Max/ Min function
• °C/°F switchable
ProNeedle™Operating Instructions
Measuring Range
Accuracy
Display Resolution
Units
Response Time
Auto Off
Display Size
Backlight
Digit Size
Probe
Minimum Immersion
Water Resistance
Battery
Battery Life
Product Size
Operating Range
–40 to 572°F (–40 to 300°C)
±0.9°F (±0.5°C) between 14 to 212°F (–10 to 100°C), ±4.5°F (±2.5°C) between 392
to 572°F (200 to 300°C), otherwise ±2.7°F (±1.5°C)
0.1°
°C/°F
Within 3 seconds from ambient to 32°F ±0.9°F
After 35 minutes
0.45 H x 0.94 W inches (11 H x 24 W mm), with backlight, automatically rotates 180°
10 seconds
0.29 H x 0.16 W inches (7.5 H x 4.0 W mm)
2.9 L x 0.06 dia. inches (76 L x 1.6 dia. mm), Thermistor
Approx. 0.25 inch (6.4 mm)
IP67
3 volt, type CR1632 or equivalent x 1 piece (included)
3,000 hours continuous use
6.32 H x 0.9 W x 0.6 D inches (160 H x 23 W x 15 D mm)
32 to 122°F (0 to 50°C)
600D
ProNeedle
ProNeedle
600D
600D
MAX
MIN °C/°F
CAL
MAX
MIN °C/°F
°C/°F
MAX
MIN
MAX
MIN °C/°F
MAX
MIN °C/°F
MAX
MIN °C/°F
600D
MAX
MIN °C/°F
ProNeedle
ProNeedle
MAX
MIN °C/°F
P-15-010-02-a
www.thermoworks.com
741 E. Utah Valley Dr.
American Fork, UT 84003
For service or warranty:
1-800-393-6434
1-801-756-7705
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. Meats 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.
Chef-Recommended Temps
Ground Meat: Beef, 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
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 (at sea level)
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 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
Other Food Temps
**
* * * * *
*
*
*
Care and Cleaning
Clean the probe immediately after each measurement to avoid cross contamination. Do not expose the
thermometer body to temperatures over 122°F (50°C). Do not leave inside ovens. Avoid submersing the
entire thermometer.
Technical Support
For warranty, service, and technical assistance, please contact ThermoWorks’ Technical Support at (801)
756-7705 or email at techsupport@thermoworks.com.
For additional cooking tips and doneness temperatures, and to see the full line of ThermoWorks tools, visit
our website at www.thermoworks.com.
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