600D Super-Fast Waterproof Pocket Thermometer Operating ...

P-15-011-02-a 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

read within ±0.9°F. Normally a calibration adjustment should never be needed. For instructions on performing a one-point calibration trim go to the 600D webpage at www.

Thermometer Operating Instructions

Do not expose the thermometer body to temperatures over 122°F (50°C). Do not leave inside ovens. Avoid submersing the entire thermometer. 600D.

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600D Super-Fast� Waterproof Pocket Thermometer Operating Instructions

� Accuracy to �0.9�F (�0.5�C) � Calibration trim

� 5-6 seconds

� IP67 rating

� �40 to 392�F range

� 180� rotating display

� Backlight � Max/ Min function � �C/�F switchable

600D

600D

�CC/A�LF

�C/�F

MAX MIN

MAX MIN

Instrument Operation Press the power button to activate the thermometer. The unit will turn off automatically after 35 minutes to save battery life. Press and hold the power button for 3 seconds to turn off the 600D.
Insert the stainless steel probe to the desired depth. The measured temperature will be shown on the LCD display within 3 to 4 seconds.
Using MIN/MAX Press the MAX/MIN button to read the last highest / maximum temp measured. Press once more to read the last lowest / minimum temperature measured. Press once more to return to normal display. Press and hold the MAX/MIN button for three seconds then release to reset the memory. MAX and MIN are reset when the unit is powered off.
Battery Installation Replace the battery when low battery symbol `Bat' flashes. Replace with a 3 volt, type CR1632, 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.
To Select �F or �C Press the CAL button on the back of the thermometer to select the desired temperature unit.
Calibration Trim New from the factory the 600D should read within �0.9�F. Normally a calibration adjustment should never be needed. For instructions on performing a one-point calibration trim go to the 600D webpage at www. thermoworks.com.
Care and Cleaning Clean the probe immediately after each measurement to avoid cross contamination. Do not expose the thermometer body to temperatures over 122�F (50�C). Do not leave inside ovens. Avoid submersing the entire thermometer.

600D

�CC/A�LF

�C/�F

MAX MIN

MAX MIN

600D

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.

Probe Range Accuracy
Display Resolution Units
Response Time Auto Off
Display Size Backlight Digit Size Probe
Minimum Immersion Water Resistance Battery Battery Life Product Size Operating Range

Specifications
�40 to 392�F (�40 to 200�C) �0.9�F (�0.5�C) between 14 to 212�F (�10 to 100�C), otherwise �2.7�F (�1.5�C) 0.1� �C/�F Approx. 6 seconds from ambient to 32�F �0.9�F After 35 minutes 0.45 H x 0.94 W inches (11 H x 24 W mm), automatically rotates 180� 10 seconds 0.29 H x 0.16 W inches (7.5 H x 4.0 W mm) 4.8 L x 0.1 dia. inches; reduces to0.67 L x 0.06 (1/16") dia. inches (125 L x 2.5 dia. mm; reduces to17 L x 1.5 dia. mm), Thermistor Approx. 0.25 inch (6.4 mm) IP67 3 volt, type CR1632 or equivalent x 1 piece (included) 3,000 hours continuous use 8.3 H x 0.9 W x 0.6 D inches (211.5 H x 23 W x 16 D mm) 32 to 122�F (0 to 50�C)

00D 00D

Chef-Recommended Temps**

Beef, Veal & Lamb Roasts, Steaks & Chops

Rare Med. Rare Medium Med. Well Well Done

120-130�F* 130-135�F* 135-145�F* 145-155�F* 155�F-up*

49-54�C

54-57�C

57-63�C

63-68�C

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:

160�F 71�C

Beef, Veal, & Sausage*

Chicken, Turkey &

165�F 74�C

Duck (whole or pieces)*

Ham (raw)

160�F 71�C Poultry Dark Meat** 175�F 79�C

Ham (pre-cooked) 140�F 60�C Stuffing (in the bird) 165�F 74�C

Egg dishes

160�F 71�C

Tuna, Swordfish & Marlin**

125�F 52�C

Casseroles & Leftovers 165�F 74�C Other Fish**

140�F 60�C

Water Temps (at sea level)

Poach Low Simmer

160-180�F
71-82�C
180�F 82�C

Simmer Slow Boil Rolling Boil

185�F 85�C 205�F 96�C 212�F 100�C

Other Food Temps

Bread: Rich Dough Bread: Lean Dough Water temp to add active dry yeast

190-200�F
88-93�C
200-210�F
93-99�C
105-115�F
41-46�C

Butter: Chilled Butter: Softened Butter: Melted & Cooled

35�F 2�C
60-67�F
16-19�C
85-90�F
29-32�C

Candy or Sugar Syrup Temps (at sea level)

Thread Soft Ball Firm Ball Hard Ball Soft Crack Hard Crack Caramel

230-234�F (110-112�C) 234-240�F (112-116�C) 244-248�F (118-120�C) 250-266�F (121-130�C) 270-290�F (132-143�C) 300-310�F (149-154�C) 320-350�F (160-177�C)

Syrup Fondant, Fudge & Pralines Caramels Divinity & Nougat Taffy Brittles, Lollipops & Hardtack 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-15-011-02-a