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
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
Optional Pro-Series Needle Probe
Available at www.thermoworks.com/chefalarm. Use for thin or small
portions, etc. Model #TX-1002X-NP
