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ThermoWorks | Professional Thermometers & Temperature Tools
Instruction Manual for ThermoWorks models including: ThermoPop 2 Blue Dickson Barbeque Centre, ThermoPop 2, Blue Dickson Barbeque Centre, Dickson Barbeque Centre, Barbeque Centre, Centre
ThermoPop 2 - ThermoWorks
File Info : application/pdf, 2 Pages, 245.20KB
DocumentDocumentThermoPop® 2 (8-inch) Operating Instructions · 360° auto-rotating display · Includes calibration certificate · Super-Fast® 3-4 seconds · Splash-proof design · Bigger backlit digits · Wide range 58 to 572°F · Guaranteed accuracy ±1°F to 208°F · Switchable °C/°F ThermoPop 2 Instrument Operation Press the button to activate the thermometer. Temperatures will be displayed and the display will auto-rotate depending on orientation. The thermometer will turn off automatically after 10 minutes. This can be disabled. Press and hold the button for 5 seconds to turn instrument off. To activate the backlight, press the button once while the instrument is turned on. Press again to turn off. Insert the stainless steel probe to the desired depth. The measured temperature will be shown on the LCD display within 3-4 seconds. Auto-Off To disable: Press the button 6 times. Display will flash OFF twice To enable: Press the button 6 times. Display will flash ON twice. Auto-off setting is saved even if instrument is turned off. To Select °F or °C Press and hold the button for 3 seconds upon start-up. Battery Installation Replace the battery when low battery symbol `Bat' flashes. Replace with a 3-volt, type CR2032, 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. Do not overtighten. Care and Cleaning Clean the probe immediately after each measurement to avoid cross contamination. Do not expose the entire thermometer to temperatures over 190°F (88°C). Do not leave inside ovens. 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. Specifications Range Accuracy Resolution Response IP Rating Operating Range Probe Auto-Off Auto Backlight Battery Display Product Size Certificate 58 to 572°F (50 to 300°C) ±1.0°F (±0.5°C) between 14 to 208°F (10 to 98°C); ±4.0°F (±2.0°C) between 392 to 572°F (200 to 300°C); otherwise ±3.0°F (±1.6°C) 0.1° from 19.9 to 99.9°, otherwise 1° 3-4 seconds IP67 32 to 122°F (0 to 50°C) 8 L x 0.12 inch dia. reduces to 0.08 inches dia. (203.2 L x 3.0 mm dia. reduces to 2 mm dia.) After 10 minutes, can be disabled 10 seconds CR2032 (3V) lithium coin cell x 1, 4,000 hours 1.26 dia. inches (32 dia. mm); 10.5 H x 1.8 W x 0.7 D inches (268 H x 45.4 W x 17.5 D mm) Includes NIST-traceable Calibration Certificate WARNING · INGESTION HAZARD: DEATH or serious injury can occur if ingested. · A swallowed button cell or coin battery can cause internal chemical burns in as little as 2 hours. · KEEP new and used batteries OUT OF REACH OF CHILDREN. · Seek immediate medical attention if a battery is suspected to be swallowed or inserted inside any part of the body. Chef & USDA Recommended Temps** For additional temperature recommendations, go to blog.thermoworks.com 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. Minimum Done Temps for Food Safety 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) Egg dishes Casseroles & Leftovers 140°F (60°C) 160°F (71°C) 165°F (74°C) Stuffing (in the bird) Tuna, Swordfish & Marlin** Other Fish** 165°F (74°C) 125°F (52°C) 140°F (60°C) Poach Low Simmer Bread: Rich Dough Bread: Lean Dough Water temp to add active dry yeast Water Temps (at sea level) 160-180°F (71-82°C) 180°F (82°C) Simmer Slow Boil Rolling Boil Other Food Temps 190-200°F (88-93°C) 200-210°F (93-99°C) Butter: Chilled Butter: Softened 105-115°F (41-46°C) Butter: Melted & Cooled 185°F (85°C) 205°F (96°C) 212°F (100°C) 35°F (2°C) 60-67°F (16-19°C) 85-90°F (29-32°C) Thread Soft Ball Firm Ball Hard Ball Soft Crack Hard Crack Caramel Candy or Sugar Syrup Temps (at sea level) 230-234°F (110-112°C) Syrup 234-240°F (112-116°C) Fondant, Fudge & Pralines 244-248°F (118-120°C) Caramels 250-266°F (121-130°C) Divinity & Nougat 270-290°F (132-143°C) Taffy 300-310°F (149-154°C) Brittles, Lollipops & Hardtack 320-350°F (160-177°C) Flan & Caramel Cages www.thermoworks.com 741 E. Utah Valley Dr. American Fork, UT 84003 For service or warranty: 1-800-393-6434 1-801-756-7705 techsupport@thermoworks.com P-21-001-02-c