Thermoworks TX-1200-BK DOT User Manual download pdf

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 KinksFlames 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

* *

** *

1 2

Summary of Contents

Page 1 - Operating Instructions

Beef, Veal & Lamb Roasts, Steaks & ChopsRare 125-130°F 49-54°CMed. Rare 130-135°F 54-57°CMedium 135-145°F 57-63°CMed. Well 145-155°F 63-68°CWe

Page 2 - Optional Pro-Series Probes

CURRENTALARMNO PROBELOW BATCURRENTALARMNO PROBELOW BATALARMLCurrent temperature is displayed with big digits for easy reading. DOT will read within ±

Related models: TX-1200-WH DOT

Comments to this Manuals

No comments

Thermoworks TX-1200-BK DOT User Manual

Browse online or download User Manual for Measuring instruments Thermoworks TX-1200-BK DOT . ThermoWorks TX-1200-BK DOT User Manual [de] [en]

Summary of Contents

Related models: TX-1200-WH DOT

Comments to this Manuals

Related products and manuals for Measuring instruments Thermoworks TX-1200-BK DOT