ThermoWorks ProNeedle Manuel utilisateur

600D

ProNeedle

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

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

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

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

[email protected]

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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