T-Grip
Operating Instructions
Instruction Manual
T-Grip Heavy Duty Waterproof Thermometer
| • Accuracy to ±0.9°F (±0.5°C) • Various probes lengths • –58 to 572°F range | • Calibration trim • IP67 rating • 180° auto-rotating display | • Backlight • Extra large digits • °C/°F switchable |
Instrument Operation
Press the power button to activate the thermometer. Temperatures will be displayed and the display will auto-rotate depending on orientation.
The thermometer will turn off automatically after 10 minutes. This can be disabled. Press and hold the power button for 3 seconds to turn off. To activate the backlight, press the power button once while the instrument is turned on. Press again to turn off.
Insert the stainless steel probe to the desired depth. The measured temperature will be shown on the LCD display within 8 seconds.
To Switch from ˚F to ˚C
Press and hold the power button for 5 seconds upon start up.
Auto-Off
To disable: Press button 6 times. Display will flash OFF twice
To enable: Press button 6 times. Display will flash ON twice.
Auto-off setting is saved even if instrument is turned off.
Battery Installation
Replace the battery when ‘LoBat’ flashes. Replace with a 3-volt, type CR2032, 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 TX-30xx into the compartment. Replace the battery cover.
Calibration Trim
From the factory T-Grip should read within ±0.9°F and a calibration adjustment should never be needed. For instructions on how and when to perform a one-point calibration trim go to www.thermoworks.com/T-Grip.
Specifications
| Measuring Range | –58 to 572°F (–50 to 300°C) |
| Accuracy | ±0.9°F (±0.5°C) between 14 to 212°F (–10 to 100°C), ±4.5°F (±2.5°C) between 392 to 572°F (200 to 300°C); otherwise ±2.7°F (±1.5°C) |
| Display Resolution | 0.1° over full range |
| Response | About 8 seconds |
| IP Rating | IP67 |
| Operating Range | 32 to 122°F (0 to 50°C) |
| Probe – TX-3005 | 5 L x 0.2 inch dia. reduces to 0.14 inches dia. (127 L x 5.0 mm dia. reduces to 3.5 mm dia.) |
| Probe – TX-3010 | 12 L x 0.2 inch dia. reduces to 0.14 inches dia. (305 L x 5.0 mm dia. reduces to 3.5 mm dia.) |
| Probe – TX-3015 | 24 L x 0.2 inch dia. reduces to 0.14 inches dia. (610 L x 6.0 mm dia. reduces to 3.5 mm dia.) |
| Probe – TX-3020 | 36 L x 0.2 inch dia. reduces to 0.14 inches dia. (914 L x 6.0 mm dia. reduces to 3.5 mm dia.) |
| Auto-Off | After 10 minutes, can be disabled |
| Backlight | 10 seconds |
| Battery | CR2032 (3V) lithium coin cell (included) x 1, 4,000 hours |
| Display | 0.70 H x 1.8 W inches (18 H x 47 W mm); Digits: 0.62 H inches (16 H mm) |
| Product Size | Main Body: 1.14 H x 3.6 W x 1.6 D inches (29 H x 91 W x 42 D mm) |
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.
Technical Support
For warranty, service, and technical assistance, please contact ThermoWorks’ Technical Support at (801) 756-7705 or email at [email protected].
For additional cooking tips and doneness temperatures, and to see the full line of ThermoWorks tools, visit our website at www.thermoworks.com.
Chef-Recommended Temps**
For additional temperature recommendations, go to blog.thermoworks.com
| Beef, Veal & Lamb Roasts, Steaks & Chops | Rare 120-130°F* 49-54°C | Med. Rare 130-135°F* 54-57°C | Medium 135-145°F* 57-63°C | Med. Well 145-155°F* 63-68°C | Well Done 155°F-up* 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: Beef, Veal, & Sausage* | 160°F 71°C |
| Ham (raw) | 160°F 71°C |
| Ham (pre-cooked) | 140°F 60°C |
| Egg dishes | 160°F 71°C |
| Casseroles & Leftovers | 165°F 74°C |
| Chicken, Turkey & Duck (whole or pieces)* | 165°F 74°C |
| Poultry Dark Meat** | 175°F 79°C |
| Stuffing (in the bird) | 165°F 74°C |
| Tuna, Swordfish & Marlin** | 125°F 52°C |
| Other Fish** | 140°F 60°C |
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 | 190-200°F 88-93°C |
| Bread: Lean Dough | 200-210°F 93-99°C |
| Water temp to add active dry yeast | 105-115°F 41-46°C |
| Butter: Chilled | 35°F 2°C |
| Butter: Softened | 60-67°F 16-19°C |
| Butter: Melted & Cooled | 85-90°F 29-32°C |
Candy or Sugar Syrup Temps (at sea level)
| Thread | 230-234°F (110-112°C) | Syrup |
| Soft Ball | 234-240°F (112-116°C) | Fondant, Fudge & Pralines |
| Firm Ball | 244-248°F (118-120°C) | Caramels |
| Hard Ball | 250-266°F (121-130°C) | Divinity & Nougat |
| Soft Crack | 270-290°F (132-143°C) | Taffy |
| Hard Crack | 300-310°F (149-154°C) | Brittles, Lollipops & Hardtack |
| Caramel | 320-350°F (160-177°C) | 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
[email protected]
P-21-005-02-b
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