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ThermoWorks TW362B  Quick Start Manual

ThermoWorks TW362B Quick Start Manual

Original cooking thermometer / timer

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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 flames 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, flames, 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 flames. 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.
AVOID:
Flames
For service or warranty:
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
TW362B ThermoWorks
Immersion
Racks
Coals
Elements
service@thermoworks.com
Kinks
Questions?
1-800-393-6434

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Summary of Contents for ThermoWorks TW362B ThermoWorks

  • Page 1 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 flames 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, flames, 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...
  • Page 2 Chef-Recommended Temps Rare Medium Medium Medium Well Rare Well Done 125°F 130°F 140°F 150°F 160°F Beef, Veal & Lamb 52°C 54°C 60°C 65°C 71°C Roasts, Steaks & Chops 145°F 160°F Pork 63°C 71°C – Roasts, Steaks & Chops * These temperatures are ideal peak temperatures. Meats should be removed from heat 5 to 10°F (2 to 5°C;...