
Big, Bold Display: View all temperature data at once
Zero squinting necessary with large text on this info-rich display, including your min/max temperature.
High/Low Alarms: Set and walk away
The high alarm alerts you when you’ve reached your desired temperature. The low alarm (first of its kind) is great for monitoring cool dishes.
Loud Timer: Adjustable Settings to 92dB
Set your alarm volume to match your environment, with 4 different volume settings.
Splashproof: IP65
Perfect for a commercial kitchen setting or the messy at-home cook.
- Uses Pro-Series® temperature probes
- Includes Pro-Series High Temp Cooking Probe with cable to 700°F max temp
- Includes count-down and count-up timer
- Really big digits and a backlight
- Available in 9 colors
- Designed in Utah by ThermoWorks
The ChefAlarm professional oven thermometer has been Rated #1 by a leading Cook's Magazine. Designed for commercial use, ChefAlarm delivers features not found in "houseware" cooking alarms. Continuous Min/Max display tells you how hot (or cold) your food got when you weren't looking. A "High Alarm" sounds when your food reaches your setting, and a first-of-its-kind "Low Alarm" is perfect for making yogurt and other cold dishes. Adjustable alarm volume can be heard in a noisy restaurant kitchen.
ChefAlarm is designed to track temperatures over an extended period of time with moderate-heat cooking methods such as smoking, oven-roasting, deep-frying, homebrewing, and Sous Vide and to be used while grilling. ChefAlarm is not meant to be used in place of a digital instant-read thermometer, such as a Thermapen ONE or a ThermoPop, or used with broiling.
The main temperature digits are big and easy-to-see from a distance. Touch the backlight button to read the display in the dark. New from the factory, ChefAlarm reads within ±2°F so you should never need a calibration adjustment but the CAL feature can be used for fine-tuning your accuracy to better than ±1°F. Fold ChefAlarm flat and use the magnetic back on a metal surface or tilt the display up and use it on a counter. Only ThermoWorks offers the new Pro-Series Temperature Probes. Built for robust commercial use, they are more accurate, faster and more moisture-resistant than any other alarm probes. ChefAlarm comes with one Pro-Series High Temp Cooking Probe that measures to 572°F with a cable that withstands 700°F short term exposure. Coupled with a molded transition to the Stainless Steel tube, this probe survives commercial cooking use longer than consumer probes. Replacements are still affordable. Every kitchen should have at least one ChefAlarm.
My first ChefAlarm is about ten years old. Recently, the switch on the back started to be unreliable.
Each time I worried how I would be able to continue if I could not get it turned on, so I had to rush to replace it.
I have also given this thermometer and others as gifts. I think they make outstanding thermometers and wholeheartedly recommend the company.
Yes, the ChefAlarm does work for candy making. However, it isn't the best option.Sugar temperatures rise very rapidly at the end of a cook, so it's critical that your thermometer reads temperatures quickly. An instant-read thermometer, such as a Thermapen (which reads temperatures in 1-3 seconds), is an ideal solution. A ChefAlarm reads the temperature in approximately 5 seconds.
It's also critical that a thermometer used in candy making be extremely accurate. Because a Thermapen uses thermocouple technology, it is more accurate (±0.7°F). A ChefAlarm, which uses thermistor technology, is less accurate (±1.8°F). Also, please be aware that a stationary probe kept in the same position during a cook may cause you to miss temperature hot spots. If this happens, you might accidentally overcook your candy. Crystallization is also a problem associated with stationary probes.
We do recommend ChefAlarm for chocolate work (tempering), as the type of chocolate you use will not crystallize. (Chocolate work does not include fudge making.)
ChefAlarm has adjustable high and low alarms, always-on Min and Max temperatures, and a count-down and count-up timer. It comes with a zippered case, a pot clip, and a 6-inch Pro-Series High Temp Cooking Probe with 47-inch cable.
DOT has an adjustable high alarm and comes with a 4.5-inch Pro-Series High Temp Straight Penetration Probe with 47 inch cable.
No, the probe's cable will not melt. You will insert the probe in the meat and place the thermometer on the counter. The probe's cable (which is rated up to 700°F) will be shut in the oven door. It is small and will not cause any heat leakage.
I have a double oven but no shelf next to it; where can I rest it when the door is closed and the probe is in the meat?
Thanks.
Judi
The Chef Alarm has magnets on the back so if you have a metal surface near your oven you can attach it to that. :) (
In order to turn off all sounds, hold down the ON/OFF button (on the back of the ChefAlarm) until the display completely clears. There won't be any numbers on the display when the unit is off.
Absolutely! The ChefAlarm's high and low alarms are designed to do this very thing.
The High Alarm is about temperatures going up and the Low Alarm is about temperatures going down.
The Low Alarm is useful when you need to monitor a range of temperatures, so you want to know when a bottom temperature has been reached. For instance, when you are making yogurt, you have to keep it within a certain range and the Low alarm will tell you if the temperature falls to the Low Alarm temperature you have set.
A ChefAlarm is useful for finding out if your oven is accurate, for this reason. You can use it to alert you if the oven falls to the low temperature you set (Low Alarm) or exceeds a the high temperature you set (High Alarm).
If you are roasting a turkey, you will set the High Alarm to 157°F. Once you take it out of the oven to rest for the carry-over cooking period, you can use the Low Alarm to alert you if the turkey starts heading down towards an unsafe food temperature as it sits on the counter.
A ChefAlarm also has Max/Min, which allows you see what the highest temperature and the lowest temperatures were. (The Max/Min feature has nothing to do with alarms. It just provides information.)
The easiest way to "disable" the Low Alarm is to set it to a temperature that will never be reached. If you are roasting the chicken, set the Low Alarm to a very low temperature (such as 30°F) and it will never go off.
Yes, a ChefAlarm may be used with a gas grill. You will want to take certain precautions while using the probes will grilling as flareups can reach very high temperatures. Here's a great article that will help.
Grilling with Thermometers: Probe Safety
https://blog.thermoworks.com/bbq-grilling/grilling-with-thermometers-probe-safety/
The ChefAlarm comes calibrated and ready to use. However, if you would like to fine-tune the accuracy to better than ±1ºF with a specific probe, we do have the calibration procedure here: http://www.thermoworks.com/pdf/chefalarm_trim_guide_aaa.pdf
Our resident bread-maker recommends the following:
1. Bake your loaves 15 minutes before inserting the probe. (He uses a Pro-Series Needle probe.)
2. Insert the probe into the short end of the loaf, running the cable just over the rim of the pan. Bury the probe until you reach the probe's transition (but leave the transition out of the dough). This should get the tip of the probe close to the center of the loaf. If you are baking more than one loaf of bread at a time, insert the probe into the smallest one.
3. Bake until the temperature reaches 190°F.
4. If you have loaves that are substantially larger than the loaf you have monitored, move the probe into one of the larger loaves and monitor it until it reaches 190°F.
This is the probe he uses:
Pro-Series® Waterproof Needle Probe
http://www.thermoworks.com/TX-1002X-NP
Gift for my niece
Recommended on Serious Eats and ATK
saw it
For deep frying