ThermoWorks TX-3100-XX User Manual
ThermoPop® Instructions
• Rotating display
• Left- and right-handed use
• Super-Fast
®
5-6 seconds
• Splash-proof design
ROTATE
°C/°F
U.K. PAT. PEND.
Operating Range
• Big backlit digits
• Wide range -58 to 572°F
• Guaranteed accuracy ±2°F to 248°F
• Switchable °C/°F
• 9 colors!
Instrument Operation
Press the (Power/backlight icon) to activate the thermometer.
The backlight will turn off in 10 seconds to save battery life.
Press again and backlight comes on again for 10 seconds.
The ThermoPop will turn off automatically after 10 minutes to
save battery life.
Insert the stainless steel probe to the desired depth.
ThermoPop will measure temp at the tip’s location. Minimum
immersion depth is 3/8”. After 5 seconds the display will be
within 1° of the final reading. If the display keeps changing the
temperature of the subject is still changing.
To Rotate Display
Press the ROTATE button located on the back of the
thermometer to rotate the display 90˚ until it reaches the
desired viewing angle. On power up ThermoPop remembers
the last angle used saving you the hassle of setting it every
time.
To Select °F or°C
Press the °C/°F button on the back of ThermoPop to select
the desired temperature unit.
Battery Installation
Replace the battery when “lo bat” flashes on the screen.
Replace with a 3 volt, type CR2032 button cell battery or
equivalent. Use a coin to open the battery cover on the back.
Install the battery observing the correct polarity.
Close the battery cover.
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.
Not submersible.
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
-58 to 572°F (-50 to 300°C)
Range
±2.0°F (±1°C) from -4 to 248°F (-20 to 120°C);
Accuracy
±4.0°F (±2°C) thereafter
Resolution
Auto Backlight
Product Size
1° over full range
About 5-6 seconds
Response
IP66
IP Rating
32 to 122°F (0 to 50°C)
4.5 L x 0.12 inch dia. reduces to 0.08 inches dia.
Probe
(114 L x 3.0 mm dia. reduces to 2.0 mm dia.)
After 10 minutes
Auto-Off
10 seconds
CR2032 (3V) lithium coin cell x 1, 5,000 hours
Battery
0.95 dia. inches (24 dia. mm);
Display
Digits: 0.35 H inches (9 H mm)
7 H x 1.8 W x 0.8 D inches
(178 H x 45.2 W x 20 D mm)
60°C
63°C
**
Well
* *
150°F
65°C
–
Well
Done
160°F
71°C
160°F
71°C
Chef-Recommended Temps
Rare Medium
* *
Beef, Veal & Lamb
Roasts, Steaks & Chops
125°F
130°F
52°C
Pork
Roasts, Steaks & Chops
* 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.
Rare
54°C
Medium Medium
140°F
145°F
Minimum Done Temps for Food Safety
Ground Meat:
Beef, Veal & Lamb*
Pork Ribs, Shoulders
& Sausage (raw)
Ham (raw) 160°F 71°C Fish** 140°F 60°C
Ham (pre-cooked) 140°F 60°C Tuna, Swordfish &
Egg dishes 160°F 71°C Casseroles & Leftovers 165°F 74°C
160°F
71°C Chicken, Turkey &
Duck (whole or pieces)
165°F 74°C
*
160°F 71°C Stuffing (in the bird) 165°F 74°C
125°F 52°C
Marlin**
Water Temps (at sea level)
Poach 160-180°F
71-82°C
Low Simmer 180°F 82°C
Simmer 185°F 85°C
Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
*
**
Other Food Temps
Bread: Rich Dough 170°F 77°C Butter: Chilled 35°F 2°C
Bread: Lean Dough 190-200°F
88-93°C
Water temp to add
yeast...
105-115°F
41-46°C
Butter: Softened 65-67°F
18-19°C
Butter:
Melted & Cooled
85-90°F
29-32°C
Candy or Sugar Syrup Temps
Thread 230-234°F (110-112°C) Syrup
Soft Ball 234-240°F
Firm Ball 244-248°F
Hard Ball 250-266°F
Soft Crack 270-290°F
Hard Crack 300-310°F
Caramel 320-350°F
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
(112-116°C) Fondant, Fudge & Pralines
(118-120°C) Caramels
(121-130°C) Divinity & Nougat
(132-143°C) Taffy
(149-154°C) Brittles, Lollipops & Hardtack
(160-177°C) Flan & Caramel Cages
For service or warranty:
1-800-393-6434
techsupport@thermoworks.com
1-801-756-7705
P-11-009-02-a
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