ThermoWorks TW362B ThermoWorks Manual de usuario

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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