ThermoWorks BlueDOT Bluetooth Probe Thermometer Instructions

BlueDOT® Operating Instructions

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 a 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 open 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.
• The 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.
• The clean probe by wiping with a 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 be short (displaying “NO PROBE” on the alarm display).
•  When using 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.

CABLE SHOULD AVOID:

Damage from the above voids probe warranty.

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- one 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.

Minimum Done Temps for Food Safety

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

Water Temps (at sea level)

Poach| 160-180°F
71-82°C| Slow Boil| 205°F 96°C
Low Simmer| 180°F 82°C| Rolling Boil| 212°F 100°C
Simmer| 185°F 85°C

Other Food Temps

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

Candy or Sugar Syrup Temps (at sea level)

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
HardBall| 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

REARVIEW

Optional Pro-Series ® Probes

High Temp Straight Penetration Probe, 4.5″
Included with BlueDOT, the durable High Temp Straight Penetration Probe delivers better accuracy, faster readings, and a wider temperature range than probes sold with “low-cost” 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. Fully submersible in water.
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
High Temp Cooking Probe
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
High Temp Straight Penetration Probe, 2.5”
Insert the reduced-tip penetration probe into briskets, or loins to continuously monitor them as they cook. Good choice for threading through access holes in grill hoods.
Model #TX-1009X-ST

This device complies with part 15 of the FCC Rules. Operation is subject to the following two conditions: (1) this device may not cause harmful interference, and (2) this device must accept any interference received, including interference that may cause undesired operation.

This equipment complies with the FCC RF radiation exposure limits set forth for an uncontrolled environment. This equipment should be installed and operated with a minimum distance of 20 centimeters between the radiator and your body.

This device complies with Industry Canada Licence-exempt RSS. Operation is subject to the following two conditions: (1) this device may not cause harmful interference, and (2) this device must accept any interference, including interference that may cause undesired operation of the device.

Le présent appareil est conforme aux CNR d’lndustrie Canada applicable aux apparei/s radio exempts de licence. L’exploitation est autorisée aux deux conditions suivantes : (1) /’appareil ne doit pas produire de brouillage, et (2) l’utilisateur de l’appareil doit accepter tout brouillage radioélectrique subi, même si le brouillage est susceptible d’en compromettre le fonctionnement.

Special Notice
Changes or modifications not expressly approved by the party responsible for compliance could void the user’s authority to operate the equipment.
NOTE: This equipment has been tested and found to comply with the limits for a Class B digital device, pursuant to part 15 of the FCC Rules. These limits are designed to provide reasonable protection against harmful interference in a residential installation. This equipment generates, uses, and can radiate radio frequency energy and, if not installed and used in accordance with the instructions, may cause harmful interference to radio communications. However, there is no guarantee that interference will not occur in a particular installation. If this equipment does cause harmful interference to radio or television reception, which can be determined by turning the equipment off and on, the user is encouraged to try to correct the interference by one or more of the following measures:

•  Reorient or relocate the receiving antenna.
• Increase the separation between the equipment and receiver.
• Connect the equipment into an outlet on a circuit different from that to which the receiver is connected.
•  Consult the dealer or an experienced radio/TV technician for help.

FCC ID: 2AI67-BLUEDOT / IC: 22116-BLUEDOT

The Bluetooth® word mark and logos are registered trademarks owned by Bluetooth SIG, Inc. and any use of such marks byThermoWorks, Inc. is under license.

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

References

• Recipes, Cooking Temperatures and More | ThermoWorks Blog
• ThermoWorks | Professional Thermometers from the Temperature Experts
• BlueDOT® Alarm Thermometer with Bluetooth® Wireless Technology | ThermoWorks

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