Chef-Recommended Temps**
|
Rare |
Medium |
Medium |
Medium |
Well |
|
|
Rare |
|
Well |
Done |
Beef, Veal & Lamb |
125°F* |
130°F* |
140°F* |
150°F* |
160°F* |
Roasts, Steaks & Chops |
52°C |
54°C |
60°C |
65°C |
71°C |
Pork |
|
|
145°F* |
|
160°F* |
Roasts, Steaks & Chops |
|
|
63°C |
– |
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.
Minimum Done Temps for Food Safety
Ground Meat: |
160°F 71°C |
Chicken, Turkey & |
165°F 74°C |
Beef, Veal & Lamb* |
|
Duck (whole or pieces)* |
|
Pork Ribs, Shoulders |
160°F 71°C |
Stuffing (in the bird) |
165°F 74°C |
& Sausage (raw) |
|
|
|
Ham (raw) |
160°F 71°C |
Fish** |
140°F 60°C |
Ham (pre-cooked) |
140°F 60°C |
Tuna, Swordfish & |
125°F 52°C |
|
|
Marlin** |
|
Egg dishes |
160°F 71°C |
Casseroles & Leftovers |
165°F 74°C |
Water Temps (at sea level)
Poach |
160-180°F |
Simmer |
185°F 85°C |
|
|
71-82°C |
Slow Boil |
205°F 96°C |
|
Low Simmer |
180°F 82°C |
|||
Rolling Boil |
212°F 100°C |
|||
|
|
Other Food Temps
Bread: Rich Dough |
170°F 77°C |
Butter: Chilled |
35°F 2°C |
Bread: Lean Dough |
190-200°F |
Butter: Softened |
65-67°F |
|
88-93°C |
|
18-19°C |
Water temp to add |
105-115°F |
Butter: |
85-90°F |
yeast... |
41-46°C |
Melted & Cooled |
29-32°C |
Candy or Sugar Syrup Temps
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 |
Optional Pro-Series Needle Probe
Available at www.thermoworks.com/chefalarm. Use for thin or small portions, etc. Model #TX-1002X-NP
|
For service or warranty: |
www.thermoworks.com |
1-800-393-6434 |
1762 W. 20 S. #100 |
1-801-756-7705 |
Lindon, UT 84042 |
techsupport@thermoworks.com |
ChefAlarm® Instructions
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.
AVOID:
Flames |
Immersion |
Racks |
Coals |
Elements |
Kinks |
Damage from the above voids probe warranty.
P-11-004-02-i
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