ThermoWorks Executive Series EXEC Needle Thermometer Instruction Manual

EXEC™ Operating Instructions

• Accuracy to ±0.9°F (±0.5°C)
• 3-4 second readings
• –40 to 572°F range
• Calibration trim
• IP67 rating
• 180° rotating display
• Backlight
• Max/Min function
• NIST-traceable certificate

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 EXEC. To activate the backlight, press the power button once while the instrument is turned on. Press again to turn it off.
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 the normal display.
Press and hold the MAX/MIN button for three seconds then release it to reset the memory.
MAX and MIN are reset when the unit is powered off.

Battery Installation

Replace the battery when the low battery symbol ‘Bat’ flashes. Replace with a 3 volt, type CR1632, button-cell battery or equivalent.
Use a screwdriver of a 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 °C/°F button on the back of the thermometer to select the desired temperature unit.
Calibration Trim
New from the factory EXEC 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 EXEC 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 submerging the entire thermometer.

Technical Support

For warranty, service, and technical assistance, please contact hermoWorks’ 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

±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°
Units| °C/°F
Response Time| Approx. 3-4 seconds from ambient to 32°F ±0.9°F
Auto-Off| After 35 minutes
Display Size| 0.45 H x 0.94 W inches (11 H x 24 W mm), automatically rotates 180°
Backlight| 10 seconds
Digit Size| 0.29 H x 0.16 W inches (7.5 H x 4.0 W mm)
Probe| 4.8 L x 0.1 dia. inches; reduces to  0.67 L x 0.06 (1/16″) dia. inches
(125 L x 2.5 dia. mm; reduces to  17 L x 1.5 dia. mm), Thermistor
Minimum Immersion| Approx. 0.25 inch (6.4 mm)
Water Resistance| IP67
Battery| 3 volt, type CR1632 or equivalent  x 1 piece (included)
Battery Life| 3,000 hours continuous use
Product Size| 8.3 H x 0.9 W x 0.6 D inches (211.5 H x 23 W x 16 D mm)
Operating Range| 32 to 122°F (0 to 50°C)

Chef-Recommended Temps

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| Chicken, Turkey &
Duck (whole or pieces)| 165°F 74°C
---|---|---|---
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| 160-180°F
71-82°C| Simmer| 185°F 85°C
---|---|---|---
Low Simmer| 180°F 82°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| Butter: Chilled| 35°F 2°C
---|---|---|---
Bread: Lean Dough| 200-210°F
93-99°C| Butter: Softened| 60-67°F
16-19°C
Water temp to add
active dry yeast| 105-115°F
41-46°C| Butter:
Melted & Cooled| 85-90°F
29-32°C

Candy or Sugar Syrup Temps (at sea level)

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-20-010-02-a

References

• ThermoWorks | Professional Thermometers from the Temperature Experts
• ThermoWorks | Professional Thermometers from the Temperature Experts

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