Sous Vide Thermapen® 3 thermometer with miniature needle probe
• Ø1.1 x 60 mm tip is ideal for delicate foods
• guaranteed to read the full temperature in 3 seconds
• ideal for use in Sous Vide cooking
• over 50% faster than traditional probes
• water resistant case
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The Sous Vide Thermapen 3 thermometer has been specifically designed for Sous Vide cooking and areas where precise temperature measurement is required.
This model incorporates a miniature, stainless steel needle probe that has a reduced tip Ø1.1 x 60 mm, that conveniently folds back through 180 degrees into the side of the instrument when not in use.
The Sous Vide Thermapen 3 features the same specification as the SuperFast Thermapen 3 and includes a FREE traceable calibration certificate.
The main reason is the professional thermocouple technology that we use instead of mass-produced thermistor technology. Thermocouples are recommended by the most food standards agencies for measurement of cooked meat products and thin portions. We also use a reduced-diameter needle tip on the probe. Comparable professional meters cost £140 to £300 for the electronics and a similar probe!
Sous Vide Thermapen batteries are rated for 1,500 hours of use. In the battery compartment you can enable and disable the auto-off feature. The auto-off feature will extend the life of the batteries. See your owner's manual for details.
Not exactly. Instead it (very quickly) tells you the actual temperature and you decide if that is "done". We can give you the guidelines for food safety but you should consult your favorite cookbooks, TV shows and recipes for advice not only on safe temperatures but the best cooking temperatures for flavour and texture. Also remember that individual preference is very important.
When testing if your meat is cooked, the coldest part will be the very center of the thickest portion. With larger foods, you can take quick readings with your thermometer in several locations to verify that the entire portion is done. If you are chilling a food, the center of the thickest part will be the last to cool. Penetrate the food you are checking with the probe and place the very tip of the probe where you want to measure.
In use there's a big difference. Don't take our word for it. Check our reviews to read the many reasons written by others. Cheaper thermometers are limited by the technology that they use. These can be mass produced for just a few pennies to a few pounds. On the other hand, the Thermapen is hand-assembled and hand-tested in the UK and uses a professional thermocouple circuit design. This design costs more to make than cheaper, less capable thermometers.
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