Related Manuals for ThermoWorks SuperFast Thermapen
Summary of Contents for ThermoWorks SuperFast Thermapen
- Page 1 Your Thermapen - A Guide to Better Food Your Thermapen FRONT PAGE A guide to better food by using and caring for your SuperFast Thermapen...
- Page 2 Using Your Thermapen Thermapen Handy Tips! Your Thermapen doesn't test doneness - it tests temperature very accurately (see page The 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 Your Thermapen measures temperature at the tip of its probe...
- Page 3 Your Thermapen - A Guide to Better Food SuperFast Thermapen ™ A guide to better food by using and caring for your Thermapen digital thermometer...
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Page 4: Table Of Contents
Using Your Thermapen Contents Fifteen Minutes Well Spent ........ 5 A Few Things Your Thermapen Does NOT Do It doesn’t start at zero ........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 .... -
Page 5: Fifteen Minutes Well Spent
Your Thermapen - A Guide to Better Food Fifteen Minutes Well Spent… Thank you for purchasing our SuperFast Thermapen which is probably the fastest, most sensitive, and accurate thermometer you will have ever owned. It will assist you to learn things about the cooking process that you could not see using other thermometers. -
Page 6: A Few Things Your Thermapen Does Not Do
Using Your Thermapen A Few Things Your 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 Thermapen is not like a bathroom scale that starts at zero every time. As soon as it comes on, it displays a temperature. -
Page 7: It Tests Temperature Not Doneness
Your Thermapen - A Guide to Better Food It doesn't test doneness; it only tests the current temperature While temperature is the most effective indication 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. - Page 8 Using Your Thermapen …while you prepare foods in your… oven deep fat fryer microwave BBQ, grill or smoker hob fridge worktop freezer …and anywhere else you work with food. Some people even use their Thermapen to check the temperature of their bath water! Get creative and think about ways that an accurate temperature reading could improve your life.
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Page 9: Measuring Temperatures
Your Thermapen - A Guide to Better Food record what is happening with your Thermapen. Keep in mind that each type of meat or combination of ingredients will respond to heat in different ways and be 'done' at different temperatures. The table on the back cover of this guidebook gives basic recommendations for different types of meat using common terms like 'medium rare' or 'well done', but these are just... -
Page 10: Special Considerations For Cooking Meat, Poultry & Fish
Using Your Thermapen Do not 'stab' at the food being measured, and don’t immerse the probe fully. 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. -
Page 11: Removing From Fridge
Your Thermapen - A Guide to Better Food 2. Removing from Fridge Experienced grillers maintain that meat is best when allowed to come near room temperature before being brought to heat. This may be a great time to marinate or pre-season beef and allow the flavours to penetrate the meat. -
Page 12: Getting A Proper Reading With Your Thermapen
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 reluctant to eat 'undercooked' steak or fish. However, if you overcook the outer parts or extreme ends of the meat while you are trying to get the centre to reach your target temperature, the result will be disappointing. -
Page 13: Resting
Your Thermapen - A Guide to Better Food If the meat has already been cooked on both sides, the very centre of the thickest part should have the lowest reading. That is the best place to gauge doneness. As you experiment with your Thermapen and gain confidence, 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. -
Page 14: Outdoor Grilling
Using Your Thermapen Typically, even a small steak or individually cooked piece of chicken will rise at least two or three degrees during resting. A larger roast or turkey can rise as much as five to ten degrees depending upon conditions. Learn how much rise to expect by taking readings before and after resting with your Thermapen. -
Page 15: Food Safety & Temperature
Your Thermapen - A Guide to Better Food That’s why using the two together can be a real advantage - 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. To use an oven thermometer, place the oven probe so the tip is at the thickest part of the food being cooked. -
Page 16: Ready, Set, Go
Using Your Thermapen Thermapen Accuracy Ready, Set, Go… The Thermapen is likely the most accurate, most sensitive, and fastest thermometer you have ever owned. On the back of your Thermapen packaging you will find the unique serial number for your Thermapen. Included with your Thermapen is a Certificate of Calibration certifying that your Thermapen was calibrated in a laboratory against a precision thermometer and found to be accurate at... -
Page 17: Performing An Ice Bath Test
Your Thermapen - A Guide to Better Food 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. An ice bath is NOT just a glass of iced water.** Follow this four-step process carefully to create a proper ice bath: Step 1: Fill a large glass to the very top with ice... -
Page 18: Performing A Boiling Water Test
Using Your Thermapen Performing a Boiling Water Test Boiling water tests are more difficult to conduct correctly than ice bath tests and are unnecessary if the ice bath test is conclusive. Water only boils at 100 °C at sea level. The change in atmospheric pressure at elevations above or below sea level alters the temperature at which water boils. -
Page 19: Re-Calibration
Your Thermapen - A Guide to Better Food Re-calibration In the unlikely event that your Thermapen needs re-calibration or service, this can be performed and new certificates issued by our in-house UKAS Calibration Laboratory. Cleaning and Caring for Your Thermapen Cleaning the Probe Each time you test meat that is not fully cooked, your Thermapen probe may be exposed to harmful bacteria. -
Page 20: Storing Your Thermapen
Using Your Thermapen rotating hub probe retention groove Proper cleaning after each use will prolong the life of your Thermapen 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. -
Page 21: Customizing Your Thermapen
Your Thermapen - A Guide to Better Food Customising Your Thermapen You can customise your SuperFast Thermapen by changing the factory default settings, including… changing the display units from °C to °F changing the display resolution from 0.1 to 1 °C... -
Page 22: Changing The Batteries
Using Your Thermapen Changing the Batteries The Thermapen comes with two CR2032 (3 volt) coin cell batteries pre-installed - enough to power your Thermapen for about 1500 hours! An illuminated battery symbol will appear when it is time to change the batteries. The accuracy of your Thermapen will not be compromised, but the display will stop working when battery power is gone.* Start by carefully removing the battery cover. -
Page 23: Frequently Asked Questions
Your Thermapen - A Guide to Better Food Your Thermapen - A Guide to Better Food Frequently Asked Questions Frequently Asked Questions Q Why do I get different readings when I measure my food in different places? A Because the temperature of the food can be different in different places at the same time (see page 12). -
Page 24: Recommended Temperatures
Using Your Thermapen Chef Recommended Temperatures Meat Rare Medium Well Beef, Lamb & Veal 52 °C (125 °F) 60 °C (140 °F) 71 °C (160 °F) Chicken, T urkey & Duck 74 °C (165 °F) Pork Roasts, Steaks & Chops - 63 °C (145 °F) 71 °C (160 °F) Fish...