ThermoWorks, Inc.
Utah, U.S.A.
Ph: 801-756-7705
Fax: 801-756-8948
www.thermoworks.com
For service or warranty:
1-801-756-7705
1-800-393-6434
techsupport@thermoworks.com
What’s Included:
BlueDOT, Batteries, Pro-Series
®
High Temp Straight Penetration Probe and this
instruction card.
Getting Started:
Turn BlueDOT on by pressing the power button located on the back. Bluetooth
is turned on by default from the factory and you should see the Bluetooth icon
on the left-hand side of the display. To turn Bluetooth off, press and hold the
power button and right arrow simultaneously for 6 seconds. Repeat steps to
turn Bluetooth back on.
To connect your BlueDOT to your smart device, download the ThermoWorks
app from the Apple App Store or Google Play Store. Make sure the Bluetooth on
your smart device is turned on. Upon opening the app, you will be prompted to
add a device. Select BlueDOT. After scanning, a list of available BlueDOTs will
appear. Choose the BlueDOT you wish to connect to. You are now connected
and ready to use the app.
The Bluetooth signal strength for BlueDOT is 95-feet line-of-sight. However,
if BlueDOT is close to other devices that also use radio frequencies (such
as microwave ovens, cordless phones, remote controls, etc.) those devices
may create interference. The signal can also be interrupted by the walls and
building material of your home. BlueDOT will easily communicate through
glass, but tinting on windows can interfere with the signal. ThermoWorks app
will notify you if the connection is lost and will automatically try to reconnect
with BlueDOT.
Tips for Use:
• Your BlueDOT’s body should not be affixed directly to a smoker or grill’s lid
or left in the smoker or oven. The high heat will melt the plastic housing.
• 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) and the transition/handle 644°F
(340°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/bluedot for additional product
information and more tips for use.
BlueDOT
®
Operating Instructions
Damage from the above voids probe warranty.
CABLE SHOULD AVOID:
Racks
Coals
Elements
Kinks
Flames
Immersion
P-14-020-02-b
Beef, Veal & Lamb
Roasts, Steaks & Chops
Rare
120-130°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
USDA-Done
145°F
63°C
Well Done
150°F-up
66°C-up
BBQ
Brisket, Ribs, & Pork Butt
Done
190-205°F
88-96°C
* These temperatures are ideal peak temperatures. Meats should be removed from heat several degrees 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.
Chef-Recommended Temps
For additional temperature recommendations, go to blog.thermoworks.com
Ground Meat:
Beef, Veal, & Sausage*
160°F
71°C
Chicken, Turkey & Duck
(whole or pieces)
165°F
74°C
Ham (raw)
160°F
71°C
Poultry Dark Meat**
175°F
79°C
Ham (pre-cooked)
140°F
60°C
Stuffing (in the bird)
165°F
74°C
Egg dishes
160°F
71°C
Tuna, Swordfish &
Marlin**
125°F
52°C
Casseroles & Leftovers
165°F
74°C
Other Fish**
140°F
60°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 (at sea level)
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
190-200°F
88-93°C
Butter:
Chilled
35°F
2°C
Bread:
Lean Dough
200-210°F
93-99°C
Butter:
Softened
60-67°F
16-19°C
Water temp to add
active dry yeast
105-115°F
41-46°C
Butter:
Melted & Cooled
85-90°F
29-32°C
Other Food Temps
**
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