Radiance Instruments TX1300CH Wireless Thermometer User Manual
Radiance Instruments Ltd. Wireless Thermometer
User manual
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| Document ID | 3132838 |
| Application ID | ftGqGHyvk/8Fwwvk2E2/+g== |
| Document Description | User manual |
| Short Term Confidential | No |
| Permanent Confidential | No |
| Supercede | No |
| Document Type | User Manual |
| Display Format | Adobe Acrobat PDF - pdf |
| Filesize | 172.17kB (2152100 bits) |
| Date Submitted | 2016-09-13 00:00:00 |
| Date Available | 2016-09-13 00:00:00 |
| Creation Date | 2016-08-17 08:51:21 |
| Producing Software | Adobe PDF Library 15.0 |
| Document Lastmod | 2016-08-17 08:51:29 |
| Document Title | User manual |
| Document Creator | Adobe InDesign CC 2015 (Macintosh) |
Smoke ™ Operating Instructions Getting Started: Smoke and Smoke Receiver come pre-paired from the factory, so out of the box you’re ready to use Smoke. Turn both units on and within 15 seconds they will be connected (‘con’ will be displayed on the receiver until it connects). The receiver will update information every 15 seconds from the base unit while in range. Wireless transmission can be turned on or off by pressing the wireless button on the rear of the base unit. Wireless signal can be received 300-feet away with no obstructions, less if transmitting between walls or obstacles. To set an alarm simply press “SET” on the desired channel and use the up and down arrows to adjust the High Alarm temperature. Pressing “SET” again switches to the Low Alarm Settings, adjust as needed. Pressing “SET” a final time locks in the changes made. Turn alarms off with the “ON/OFF” button, if you don’t want alarms to sound. Alarms that are sounding can be muted with any button press. The Receiver will show the updated Alarm settings within 15 seconds of adjustment on the base unit. You’re now ready to use Smoke for the first time. This device complies with part 15 of the FCC Rules. Operation is subject to the following two conditions: (1) this device may not cause harmful interference, and (2) this device must accept any interference received, including interference that may cause undesired operation. Special Notice Changes or modifications not expressly approved by the party responsible for compliance could void the user’s authority to operate the equipment. NOTE: This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of the FCC Rules. These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment generates, uses and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures: • Reorient or relocate the receiving antenna. • Increase the separation between the equipment and receiver. • Connect the equipment into an outlet on a circuit different from that to which the receiver is connected. • Consult the dealer or an experienced radio/ TV technician for help. Tips for Use & Care Instructions Optional Pro-Series Probes ® What’s Included: Smoke (base unit), Smoke Receiver, Batteries (Installed), Pro-Series® High Temp Cooking Probe, Pro-Series® High Temp Air Probe & Grate Clip, lanyard, and this instruction card. Tips for Use: • Insert the cooking probe so that the tip rests at the thickest part of the meat or food. Avoid gristle or bone. • Pinch clip, and attach clip to the grate. Place probe 1-2 inches away from food, avoiding sides of the cooker. • Grate clip can be adjusted for different size grates by gently bending. We recommend leaving the air probe in the clip while adjusting. • Set your desired alarm temperatures. Chef-recommended doneness temperatures are on the reverse of this card. If cooking meat, set the alarm somewhat lower to allow for carryover heat during resting. • The cables may be closed in an oven door or under a BBQ hood with the precautions below. • Smoke’s housing has an ambient temperature range to 122°F. Do not attach Smoke directly to side of grill/smoker. Cautions for Pro-Series Probes • Use hot pads or gloves when removing the probe from meat. It will be hot! • Do not pull on the cable. Use the molded mini-handle. • The cables will withstand 700°F (370°C) and the transition/handle 644°F (340°C) for short periods. • Probe tip itself is rated to 572°F (300°C). Do NOT expose probe tip to flames or coals. • Construction is moisture-resistant but we do not recommend full immersion of the cable. • Clean probe by wiping with damp cloth and kitchen cleaner. • Keep the probe cable away from oven elements, flames, coals, grill or oven racks—all of which can reach temperatures far higher than 700°F (even if an oven is set lower). The probe cable can be damaged at higher temperatures. The inner insulation will melt and the probe will short (displaying “NO PROBE!” on the alarm display). • When using in outdoor BBQ grills or smokers, 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 will flash “NO PROBE!” below the temperature display. Affordable replacements are available. Order models High Temp Cooking Probe #TX-1001X-OP & High Temp Air Probe & Grate Clip #TX-1003X-AP. Use only ThermoWorks Pro-Series Probes. High Temp Straight Penetration Probe, 4.5-inch The durable High Temp Straight Penetration Probe delivers better accuracy, faster readings and a wider temperature range than probes sold with “low-cost” houseware temperature alarms. Model #TX-1004X-SP Waterproof Needle Probe Excellent choice for cooking thick, or thin portions. Also, ideal for monitoring the internal temperature of food during Sous Vide cooking. Needle probe delivers Super-Fast® 2-second response. Fully submersible. Model #TX-1002X-NP High Temp 12-inch Probe Great for larger cuts of meat, or deep insertion into soup urns, or hot holding tanks. Durable, fast and accurate. Model #TX-1005X-12 High Temp Cooking Probe (included with Smoke) The durable High Temp Cooking Probe is more accurate, delivers faster readings and has a wider temperature range than other probes sold with “low-cost” houseware temperature alarms. The “L” shape allows for easy insertion and removal. Model #TX-1001X-OP High Temp Air Probe & Grate Clip (included with Smoke) Ideal for monitoring the ambient temperatures in the oven or smoker. With the included grate clip, monitor ambient temperatures inches away from where your food is actually cooking. Model #TX-1003X-AP Go to www.thermoworks.com/smoke for additional product information and more tips for use. CABLE SHOULD AVOID: Flames 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-13-025-02-b Immersion Racks Coals Elements Damage from the above voids probe warranty. Pro-Series Probes available at www.thermoworks.com/smoke Pro-Series Probes work with Smoke®, ChefAlarm® and DOT® Kinks Meat Temperatures Chef & USDA Recommended BEEF SERVE TEMPERATURES* LAMB • VENISON Bleu Rare Medium Rare Medium Medium Well Well 110°F 120 - 130°F 130 - 135°F 135 - 145°F 145 - 155°F 155°F - up 43°C 49 - 54°C 54 - 57°C 57 - 63°C 63 - 68°C 68°C - up Relatively unchanged, warm Bright purple, warm Bright red, warm Pink, juicy Rich pink, slightly juicy Brown, chewy Ground Beef Beef Brisket - BBQ 160°F 190 - 205°F 71°C 88 - 96°C USDA Recommended Fork tender PORK Medium USDA - Done Well Done Pre-Cooked Ham Sausage Pork Ribs - BBQ Pork Shoulder - BBQ 120°F 160°F 190 - 205°F 190 - 205°F 58°C 63°C 66°C - up 49°C 71°C 88 - 96°C 88 - 96°C Time to change batteries. PROBE 1 Whole or Ground Legs and Thigh ON OFF 74°C 77 - 82°C Some pink, juicy Cream colored, firm Cream colored, touch Both Low and High alarm settings are always visible. Use the “Set” buttons to change settings. When alarm temp is triggered “LOW ALARM” or “HIGH ALARM” will flash even if sound is muted or silenced. ANY KEY SILENCES ALARM. Time to change batteries. OFF Smoke Receiver PROBE 1flashes, When ‘NO PROBE!’ VOL probe is not connected or has failed. Make sure plug is fully inserted. Smoke SET ON PROBE 2 OFF 46°C 49°C 52°C 54°C 54°C 60°C “Sashimi” grade Pink, slightly constricted Flaky and tender Opaque, moist Milky white, firm Opaque, not constricted backlight on for 20 seconds. Light shuts off to preserve battery. Press again when needed. *PULL MEAT • LET IT REST – Remember to remove meat from the heat prior to reaching your ideal internal temperature. During the rest, the internal temperature may rise anywhere from a few to several degrees depending on cooking temperature and the size and thickness of the meat. The receiver display updates every 15 seconds with live temperatures from both channels. It will also show the current Low/High temperature settings, and if the alarm is on or off. ON °C/°F ON OFF SET OFF Smoke Receiver CAL Calibration. New from the factory your Smoke will read within ±1.8°F even after changing probes so you should never really need to use the CAL VOL feature. However, you can fine-tune the calibration for accuracy better than VOL ±1°F with an individual probe. Go to www.thermoworks.com/smoke for full calibration instructions. Smoke Press to turn Smoke on. Press and hold for 3 seconds to turn Smoke off. PROBE 2 2Turns Smoke Receiver Smoke Changes display between Celsius and Fahrenheit. 115°F 120°F 125°F 130°F 130°F 140°F PROBE 1 ON OFF SET SET USDA & Chef Recommended Safe at 165°F, but more tender at higher temp Indicates transmission is on, flashes when transmission is received. ON SET Changes alarm volume setting or sets mute. Carmelized glaze, juicy Warm, juicy Fall off the bone Fork tender SEAFOOD Ahi Tuna Shrimp Salmon Halibut Scallops Lobster PROBE 2 Turns alarm function on or off for that channel. Use “Off” if you don’t want alarms to sound. CHICKEN • TURKEY • DUCK • PHEASANT • QUIAL • GOOSE 165°F 170 - 180°F Continuous display of maximum and minimum temperatures. Reset by turning unit on and off again. This feature can remind you of your start temp, the peak temp during resting, or a high temp that was reached when you were away. ON OFF POULTRY Make sure “On” is displayed next to each channel if you want to use the alarm function. Channel 1 alarm: BEEPBEEP Channel 2 alarm: BEEP, BEEP BEEP, BEEP Alarm will remain on until muted. Indicates transmission is on. SET VEAL • FRESH HAM 137°F 145°F 150°F - up Press to set alarms. The High Alarm will flash. Use the Up and Down arrows to set the temperature. Press “Set” again to store the temp and the Low Alarm will flash. Set a temp then press “Set” again to store and exit the setting mode. Alarm temps can be changed during use by repeating these steps. Press to turn on or off the transmission to receiver. This allows you to use Smoke as a standalone 2 probe alarm thermometer while conserving battery life. ON OFF °C/°F CAL ON OFF °C/°F CAL From the factory your Smoke and receiver will come paired and ready for use. You should only need to access the sync mode to add multiple receivers. For instructions on using the sync mode visit www. thermoworks.com/smoke. Press to turn on receiver, mute alarm, and to enable backlight for 20 seconds. Press and hold for 3 seconds to turn Signals off.
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