ThermoWorks TX-1200-BK User Manual
Chef-Recommended Temps
* *
Rare
49-54°C
Med. Rare
130-135°F
54-57°C
Beef, Veal & Lamb
Roasts, Steaks & Chops
125-130°F
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.
Medium
135-145°F
57-63°C
Medium
137°F
58°C
**
* *
Med. Well
145-155°F
63-68°C
USDA-Done
145°F
63°C
Well Done
155°F-up
68°C-up
Well Done
150°F
66°C-up
Minimum Done Temps for Food Safety
Ground Meat:
Beef, Veal & Lamb*
Pork Ribs, Shoulders &
Sausage (raw)
Ham (raw) 160°F 71°C Fish** 140°F 60°C
Ham (pre-cooked) 140°F 60°C Tuna, Swordfish &
Egg dishes 160°F 71°C Casseroles & Leftovers 165°F 74°C
160°F 71°C Chicken, Turkey & Duck
(whole or pieces)
*
165°F 74°C
160°F 71°C Stuffing (in the bird) 165°F 74°C
125°F 52°C
Marlin**
Water Temps (at sea level)
Poach 160-180°F
71-82°C
Low Simmer 180°F 82°C
Simmer 185°F 85°C
Slow Boil 205°F 96°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
Water temp to add
yeast...
88-93°C
105-115°F
41-46°C
Butter: Softened 65-67°F
Butter:
Melted & Cooled
18-19°C
85-90°F
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
www.thermoworks.com
1762 W. 20 S. #100
Lindon, UT 84042
For service or warranty:
1-800-393-6434
techsupport@thermoworks.com
1-801-756-7705
*
DOT™ Operating Instructions
What’s Included:
DOT, Batteries, Pro-Series® High Temp Straight Penetration Probe and this
** *
instruction card.
Tips for Use:
• Inser t 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 shor t 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.
CABLE SHOULD AVOID:
Racks Coals Elements KinksFlames Immersion
Damage from the above voids probe warranty.
P-11-038-02-c
Press to turn DOT on. Press and
hold for 3 seconds to turn DOT off.
Use the arrows to set your alarm
temperature. Any button press
will mute an active alarm. Alarm
display will continue to flash. To
turn the alarm function off, press
both arrows at the same time, the
display will say “OFF”. Press both
arrows again to turn alarm function
back on.
REAR VIEW
ALARM
CURRENT
Press and hold for 6 seconds
on power up to switch between
Celsius and Fahrenheit.
Current temperature is displayed
L
with big digits for easy reading.
DOT will read within ±1.8˚F even
after changing probes.
With the alarm enabled your alarm
temperature will be displayed here.
DOT will also display ‘OFF’ when
the alarm is disabled.
Optional Pro-Series Probes
High Temp Straight Penetration Probe, 4.5”
Included with DOT, the durable High Temp Straight Penetration Probe delivers better
accuracy, faster readings and a wider temperature range than probes sold with “lowcost” houseware temperature alarms. Model #TX-1004X-SP
Needle Probe
Excellent choice for cooking thick, or thin portions. Also, ideal for monitoring the
internal temperature of food during sous vide cooking. Needle probe delivers Super-Fast
2-second response. Model #TX-1002X-NP
High Temp 12” Probe
Great for larger cuts of meat, or deep insertion into soup urns, or hot holding tanks.
Durable, fast and accurate. Model #TX-1005X-12
NO PROBE
LOW BAT
ALARM
High Temp Cooking Probe
The durable High Temp Cooking Probe is
more accurate, delivers faster readings
and has a wider temperature range than other probes sold with
“low-cost” houseware temperature alarms. The “L” shape allows for
easy insertion and removal. Model #TX-1001X-OP
High Temp Air Probe & Grate Clip
Ideal for monitoring the ambient temperatures in the oven or
smoker. With the included grate clip, monitor ambient temperatures
inches away from where your food is actually cooking.
Model #TX-1003X-AP
Pro-Series Probes available at www.thermoworks.com/dot
Probe is not connected or has
failed. Make sure plug is fully
inserted.
Time to change batteries.
Loading...