Calibration Instructions for the FW2000 Waterproof Thermocouple
To calibrate the unit, the temperature of the test solution you are using must be 32°F (0°C) ± 5 °F (± 3 °C) or must be greater than 60°F (16°C). For best results, use an ice bath. Proceed as follows:
- Turn unit on.
- Place the probe into the test solution.
- Hold down both the F and C keys until "CAL" is displayed. This takes approximately 10 seconds. You are now in calibration mode.
- Release both keys. "CAL" will be replaced by "HOLD" on the display.
- Press and hold down the Cooper Key. "HOLD" will be replaced by three decimal points (…).
- While holding the Cooper key down, press the up or down arrow keys (F or C) as appropriate.
- When you are done making adjustments, or if no calibration is necessary, simply keep the Cooper Key pressed until "END" displays on the LCD (approximately 10 seconds) and the unit returns to NORMAL mode. Release the Cooper Key.
Special Notes:
- Failure to keep the Cooper Key pressed down at all times during calibration will take you out of the mode. Pressing the up or down arrow will result in an "Err" display on the LCD. To correct this, simply restart the calibration process from Calibration step 1.
- If the unit cannot be recalibrated by using the ice bath method you can reset the unit to factory settings. To do so, while in the CAL mode, still holding the Cooper Key, press both the F and C keys for 10 seconds to select the factory defaults. "FAC" will be displayed on the LCD for 2 seconds. Three decimal points display until the CAL mode is exited (Step 5 of the calibration instructions).
How to Calibrate your Thermometer
How can you verify that your Cooper bimetallic thermometers are reading accurately? There are two ways to test if thermometers are reading correctly: ice bath and the boiling method.
ICE BATH METHOD: Immerse the temperature probe at least two inches into a glass of finely crushed ice. Add cold water to remove air pockets. Wait at least 30 seconds. The gauge should read 32°F (0°C); if not, adjust accordingly.
BOILING METHOD: Submerge the probe into boiling water. For bimetallics, wait until the needle stops moving, then adjust the calibration nut to 212°F (100°C). NOTE: at higher altitudes, the boiling point is lower. Consult your local health department for advice on this method.
Is Your Food Cooked?
How can you tell when meat is properly cooked? Is looking at the color good enough? Fact of the matter is…color can be deceiving. For example, a hamburger that is brown in the middle may not be cooked long enough to destroy E. coli. Studies have shown that some meats, which have been stored a long time may turn brown before their internal temperature reaches the desired 160°F (71.1°C) mark. On the other hand, fat content or excessive pigment in some ground beef may cause it to stay pink even though it has been cooked to 160°F (71.1°C). What is the best way to judge doneness of a burger? Use a Cooper pocket test or meat thermometer; insert it into the side of the burger to the middle rather then from the top down.
Poultry can be just as deceiving when trying to judge doneness by color alone. USDA recommends that you use a thermometer to check internal temperatures of chickens or turkeys to make sure they have reached 180°F (82.2°C) – or 170°F (76.7°C) for smaller parts.
The 1997 Food Code recommends that burgers prepared by restaurants be cooked to a minimum of 155°F (68.3°C) and held there for at least 15 seconds prior to serving and poultry to be cooked to an internal temperature of 165°F (73.9°C) and held for 15 seconds. Local requirements may vary, so consult your local health department for more information.
Helpful Temperature Talk
Optimal holding temperature of frozen foods: 0°F (-17.8°C) or below
Cool foods from 140°F (60°C) to 40°F (4.4°C) in less then 4 hours
Maximum refrigerator temperature: 41°F (5°C)
Minimum hot-holding temperature for potentially hazardous foods: 140°F (60°C)
Minimal safe internal temperature of fish: 145°F (62.8°C) for 15 seconds
Minimum reheating temperature of potentially hazardous foods: 165°F (73.9°C) within 2 hours
Temperature at which Botulism toxin is destroyed: 212°F (100°C)
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