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.


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 ˚CPress 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

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 [email protected].For additional cooking tips and doneness temperatures, and to see the full line of ThermoWorks tools, visit our website at


Probe Range –40 to 572°F (–40 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°
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 & LambRoasts, Steaks & Chops Rare120-130°F*49-54°C Med. Rare130-135°F *54-57°C Medium135-145°F *57-63°C Med. Well145-155°F *63-68°C Well Done155°F-up *68°C-up
PorkRoasts, Steaks & Chops USDA-Done145°F *63°C Well Done150°F-up *66°C-up
BBQBrisket, Ribs, & Pork Butt Done190-205°F88-96°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°F71-82°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°F88-93°C Butter: Chilled 35°F 2°C
Bread: Lean Dough 200-210°F93-99°C Butter: Softened 60-67°F16-19°C
Water temp to addactive dry yeast 105-115°F41-46°C Butter:Melted & Cooled 85-90°F29-32°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
HardBall 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.com741 E. Utah Valley Dr.American Fork, UT 84003

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For service or warranty:1-800-393-64341-801-756-7705[email protected]P-20-010-02-a


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