ThermoWorks TX-1200-BK DOT - Manual

Beef, Veal & Lamb
Roasts, Steaks & Chops
Rare
125-130°F
49-54°C
Med. Rare
130-135°F
54-57°C
Medium
135-145°F
57-63°C
Med. Well
145-155°F
63-68°C
Well Done
155°F-up
68°C-up
Pork
Roasts, Steaks & Chops
Medium
137°F
58°C
USDA-Done
145°F
63°C
Well Done
150°F
66°C-up
* 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.
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
For service or warranty:
1-800-393-6434
1-801-756-7705
[email protected]
What’s Included:
DOT, Batteries, Pro-Series
® High Temp Straight Penetration Probe and this
instruction card.
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 alarm
somewhat lower to allow for carryover heat during resting.
• The cable may be closed in an oven door or under a BBQ hood with the
precautions below.
Cautions for Pro-Series High Temp Straight Penetration Probe
• Use hot pads or gloves when removing the probe from meat. It 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.
• Probe tip itself is rated to 572°F (300°C). Do NOT expose probe tip to flames
or coals.
• Construction is moisture-resistant but we do not recommend full immersion
of the cable.
• Clean probe by wiping with damp cloth and kitchen cleaner.
• Keep the probe cable away from oven elements, flames, coals, grill or oven
racks—all of which can reach temperatures far higher than 700°F (even if an
oven is set lower). The probe cable can be damaged at higher temperatures.
The inner insulation will melt and the probe will short (displaying “NO
PROBE” on the 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” below the temperature display. Affordable replacements are
available. Order model #TX-1004X-SP. Use only ThermoWorks Pro-Series
Probes.
Go to www.thermoworks.com/dot for additional
information and more tips for use.
DOT
™
Operating Instructions
Damage from the above voids probe warranty.
CABLE SHOULD AVOID:
Racks Coals Elements Kinks Flames Immersion
P-11-038-02-c
Chef-Recommended Temps
Ground Meat:
Beef, Veal & Lamb* 160°F 71°C Chicken, Turkey & Duck
(whole or pieces) 165°F 74°C
Pork Ribs, Shoulders &
Sausage (raw) 160°F 71°C Stuffing (in the bird) 165°F 74°C
Ham (raw) 160°F 71°C Fish** 140°F 60°C
Ham (pre-cooked) 140°F 60°C Tuna, Swordfish &
Marlin** 125°F 52°C
Egg dishes 160°F 71°C Casseroles & Leftovers 165°F 74°C
Minimum Done Temps for Food Safety
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
Hard Ball 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
Candy or Sugar Syrup Temps
Poach 160-180°F
71-82°C
Low Simmer 180°F 82°C
Water Temps (at sea level)
Simmer 185°F 85°C
Slow Boil 205°F 96°C
Rolling Boil 212°F 100°C
Bread: Rich Dough 170°F 77°C Butter: Chilled 35°F 2°C
Bread: Lean Dough 190-200°F
88-93°C
Butter: Softened 65-67°F
18-19°C
Water temp to add
yeast... 105-115°F
41-46°C
Butter:
Melted & Cooled 85-90°F
29-32°C
Other Food Temps
**
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