Thermoworks TX-1100-XX CHEFALARM Operating Instructions User Manual download pdf

What’s Included:

ChefAlarm, Batteries, Pro-Series

High Temp Cooking Probe, Probe

Pot Clip, Zip Storage Case 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 High 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.

• Leave the probe in meat during resting so you can track the

temperature using the Max/Min feature. Go to thermoworks.com/

blog for more info on resting and other cooking tips.

Cautions for Pro-Series High Temp Cooking 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” 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.

Damage from the above voids probe warranty.

ChefAlarm

Instructions

Flames

AVOID:

Immersion Racks Coals Elements Kinks

Chef-Recommended Temps

Rare Medium

Rare

Medium Medium

Well

Done

Beef, Veal & Lamb

Roasts, Steaks & Chops

125°F

52°C

130°F

54°C

140°F

60°C

150°F

65°C

160°F

71°C

Pork

Roasts, Steaks & Chops

145°F

63°C

–

160°F

71°C

* 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.

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

* *

P-11-004-02-i

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]

Optional Pro-Series Needle Probe

Available at www.thermoworks.com/chefalarm. Use for thin or small

portions, etc. Model #TX-1002X-NP

1 2

ChefAlarm 2

Summary of Contents

Page 1

What’s Included:ChefAlarm, Batteries, Pro-Series® High Temp Cooking Probe, Probe Pot Clip, Zip Storage Case and this instruction card. Tips for Use:•

Page 2 - ChefAlarm

ChefAlarmHR MIN CLEARTIMERSTART • STOPSET TEMPVOLUMEALARMON • OFFCalibration. New from the fac-tory your ChefAlarm will read within ±1.8°F even after

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Thermoworks TX-1100-XX CHEFALARM Operating Instructions User Manual

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Summary of Contents

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