ThermoWorks ChefAlarm Instructions For Use

Chef-Recommended Temps
Rare
Beef, Veal & Lamb 125°F
52°C
Roasts, Steaks & Chops
Pork
Roasts, Steaks & Chops
* These temperatures are ideal peak temperatures. Meats should be removed from heat
5 to 10°F (2 to 5°C; more for larger cuts) 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: 160°F
71°C
Beef, Veal & Lamb*
Pork Ribs, Shoulders 160°F
71°C
& Sausage (raw)
Ham (raw) 160°F
71°C
Ham (pre-cooked) 140°F
60°C
Egg dishes 160°F
71°C
Water Temps (at sea level)
Poach 160-180°F
71-82°C
Low Simmer 180°F
82°C
Other Food Temps
Bread: Rich Dough 170°F
77°C
Bread: Lean Dough 190-200°F
88-93°C
Water temp to add 105-115°F
41-46°C
yeast...
Candy or Sugar Syrup Temps
Thread 230-234°F
(110-112°C)
Soft Ball 234-240°F
(112-116°C)
Firm Ball 244-248°F
(118-120°C)
Hard Ball 250-266°F
(121-130°C)
Soft Crack 270-290°F
(132-143°C)
Hard Crack 300-310°F
(149-154°C)
Caramel 320-350°F
(160-177°C)
Optional Pro-Series Needle Probe
Available at www.thermoworks.com/chefalarm. Use for thin or small
portions, etc. Model #TX-1002X-NP
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
**
Medium Medium Medium
Rare Well
130°F 140°F 150°F
* * *
54°C 60°C 65°C
145°F
*
63°C –
Chicken, Turkey &
Duck (whole or pieces) *
Stuffing (in the bird)
Fish**
Tuna, Swordfish &
Marlin**
Casseroles & Leftovers
Simmer 185°F
Slow Boil 205°F
Rolling Boil 212°F
Butter: Chilled
Butter: Softened
Butter:
Melted & Cooled
Syrup
Fondant, Fudge & Pralines
Caramels
Divinity & Nougat
Taffy
Brittles, Lollipops & Hardtack
Flan & Caramel Cages
For service or warranty:
1-800-393-6434
1-801-756-7705
techsupport@thermoworks.com
ChefAlarm
Well
Done
What's Included:
160°F
* *
71°C
ChefAlarm, Batteries, Pro-Series
Pot Clip, Zip Storage Case and this instruction card.
160°F
*
71°C
Tips for Use:
• Insert the probe so that the tip rests at the thickest part of the
meat or food. Avoid gristle or bone.
• Set your desired alarm temperature. Chef-recommended
doneness temperatures are on the reverse of this card. If cooking
meat, set the High Alarm somewhat lower to allow for carryover
heat during resting.
165°F
74°C
• The cable may be closed in an oven door or under a BBQ hood
with the precautions below.
165°F
74°C
• Leave the probe in meat during resting so you can track the
temperature using the Max/Min feature. Go to thermoworks.com/
140°F
60°C
blog for more info on resting and other cooking tips.
125°F
52°C
Cautions for Pro-Series High Temp Cooking Probe
• Use hot pads or gloves when removing the probe from meat. It
165°F
74°C
will be hot!
• Do not pull on the cable. Use the molded mini-handle.
• The cable will withstand 700°F (370°C) for short periods.
85°C
• Probe tip itself is rated to 572°F (300°C). Do NOT expose probe
tip to flames or coals.
96°C
• Construction is moisture-resistant but we do not recommend full
100°C
immersion of the cable.
• Clean probe by wiping with damp cloth and kitchen cleaner.
• Keep the probe cable away from oven elements, flames, coals,
35°F
2°C
grill or oven racks—all of which can reach temperatures far
65-67°F
higher than 700°F (even if an oven is set lower). The probe cable
18-19°C
can be damaged at higher temperatures. The inner insulation will
85-90°F
melt and the probe will short (displaying "NO PROBE" on the
29-32°C
alarm display).
• When using in outdoor BBQ grills or smokers, avoid pinching
the cable between hot surfaces such as a cast metal grill hood
without some insulating protection. Use an access hole if
available.
• Avoid repeated kinking or twisting of the probe cable which can
break wires.
• With care, the probe should last a long time. Eventually, you may
need to replace it. If the probe becomes damaged, the base unit
will flash "NO PROBE" above the temperature display. Affordable
replacements are available. Order model # TX-1001X-OP . Use
only ThermoWorks Pro-Series Probes.
Go to www.thermoworks.com/chefalarm for additional information
and more tips for use.
AVOID:
Flames
Damage from the above voids probe warranty.
P-11-004-02-i
Instructions
®
®
High Temp Cooking Probe, Probe
Immersion Racks Coals Elements Kinks