Fallow Chefs Black Thermapen ONE
£78.00
Sale price
£78.00
Regular price
Skip to product information
Fallow Chefs Black Thermapen ONE
£78.00
Regular price
Sale price
£78.00
inc. VAT
Trusted by the chefs at Fallow. Made in Britain by Thermapen.
- Fast 1-second readings
- High accuracy of ±0.3 °C
- Reads between -49.9 and 299 °C
- Durable IP67 waterproof design
- Intuitive 360° auto-rotating display
- Designed and handmade in the UK
- Fallow Chefs logo
- 5-year guarantee
- Free calibration certificate
Product code:
235-477-FAL
235-477-FAL
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Fallow Chefs Black Thermapen ONE
Product Information
Product specifications
| Accuracy | ±0.3°C (-19.9 to 119.9 °C) ±0.4°C (-49.9 to 199.9 °C) otherwise ±1 °C |
|---|---|
| Battery | 1.5 volt AAA |
| Battery Life | 2000 hours (without backlight), 100 hours backlight on time |
| Certification | Free traceable calibration certificate |
| Country of Manufacture | United Kingdom |
| Display | LCD |
| Guarantee | 5 years |
| IP Rating | IP67 protection |
| Product Dimensions | 48.2mm x 156.2mm x 19.3mm |
| Product Weight | 115 grams |
| Range | -49.9 to 299.9°C (-58.0 to 572.0°F) |
| Resolution | 0.1 °C/F or 1°C/F - user configurable |
Why Fallow uses Thermapen
For the Fallow Chefs, temperature isn't guesswork — it's the foundation of consistent cooking.
Will Murray, co-founder of Fallow, says:
"The best way to learn is through a probe.
When I first started, I used a probe religiously because I just didn't want to get it wrong — it's a much more consistent way of getting the results you want."
Fallow's guide to perfect cooking temperatures
Lean red meat (beef fillet, venison loin, wellington)
- Blue: 38 - 40°C
- Rare: 44 - 46 °C
- Medium rare: 48 - 50 °C
- Medium: 52 - 54 °C
- Medium well: 62 - 65 °C
- Well done: 75 °C+
Lamb:
- Medium rare: 52 - 54 °C
- Medium: 56 - 58 °C
- Medium well: 62 - 65 °C
- Well done: 75 °C+
Pork:
- Pink/medium: 54 - 56 °C
- Medium well: 62 - 65 °C
- Well done: 75 °C +
Burgers:
- Medium well: 62 - 65 °C
- Well done: 75 °C +
Cooking minced meat medium depends on its source. Generally, cook to 70°C+.
Fish cooking temperatures (off the bone):
- Halibut: 42 - 44 °C
- Turbot: 46 - 48 °C
- Cod: 46 - 48 °C
- John Dory: 44 °C - 46 °C
- Stone bass: 46 - 48 °C
- Sea bass: 46 - 48 °C
- Monkfish: 48 - 50 °C
Fish cooking temperatures (on the bone):
- Halibut: 46 - 48 °C
- Turbot: 54 - 58 °C
- Cod: 52 - 54 °C
- John Dory: 50 °C - 54 °C
- Stone bass: 52 - 56 °C
- Sea bass: 52 - 56 °C
- Monkfish: 54 - 58 °C
Open the probe
The sleek, buttonless design means you can simply open the probe to start measuring.
Insert into food
Place the probe into the centre of any food or liquid to read the temperature.
Clean & close
The thermometer will automatically power off when set down.
Resting meat: the detail most people miss
One of the techniques Fallow chefs emphasise is understanding carryover cooking and when resting actually begins.
"Remove meat from the heat before it reaches its final temperature, allowing carryover cooking to finish the process."
The amount of carryover depends on doneness - Fallow Chefs recommend the following guidelines:
- Blue: +12–15 °C
- Rare: +10 °C
- Medium Rare: +6–8 °C
- Medium: +4–6 °C
- Medium well: +2–4 °C
- Well done: +0–2 °C
Doneness should be verified by touch, thermometer, and experience - not guesswork.Resting is essential. It allows muscle fibres to relax and juices to redistribute, resulting in a more tender and flavourful product. Ideally all meat should rest for a minimum of 10 minutes after cooking. Cutting too early sacrifices quality.In the restaurant, Fallow Chefs rest meat in a low, heated drawer so it stays warm without carrying on cooking too fast. At home - rest your meat on a wire rack set over a tray (so it doesn't sit in its own juices), tent it loosely with foil, and place it somewhere gently warm e.g. near the hob. Keep the foil loose rather than wrapped tight, as trapping too much steam can soften the crust you've worked for.
Learn like a chef
The Fallow Chefs encourage cooks to use temperature as a learning tool rather than relying solely on instinct.
"The best way to learn is through a probe."
Using a Thermapen allows you to connect what you see, feel and cook with the internal temperature of your food. Over time, you'll build confidence while consistently producing better results.
More about Fallow
Designed & made in Britain
Made in Britain by leading temperature experts with over 40 years of experience, every Thermapen is made with quality at the heart. Its wide range of premium and versatile features make it perfect for any cooking challenge, from baking to BBQ.