SKU: 3470W
SKU: 3476
SKU: 3017-1
SKU: 4192
SKU: 3011
SKU: 3014-1
SKU: 3001-1
SKU: 3505-1
SKU: 3469
SKU: 3019
SKU: 3015
SKU: 3006
SKU: 3473-1
SKU: 3009-1
SKU: 3002
SKU: 3003-1
SKU: 3474R
SKU: 3010
SKU: 3009-2
SKU: 3022-2
SKU: 3477
SKU: 3022-1
SKU: 3505-2
SKU: 3474W
SKU: 3000
1. Clip the thermometer to the side of the pan ensuring the tip of the thermometer does not touch the bottom of the pan.
2. For accuracy of reading, place the tip of the thermometer at least 6cm into the liquid.
3. Follow temperature recommendations of your recipe.
4. Do not wipe or handle hot thermometer with a wet cloth.
5. Do not use in oven.
Candy/Deep Frying Guidelines:
Jam 104°C (220°F)
Syrup 110°C (230°F)
Fudge 116°C (240°F)
Soft Ball 116°C (240°F)
Firm Ball 121°C (250°F)
Hard Ball 127°C (260°F)
Soft Crack 138°C (280°F)
Hard Crack 149°C (300°F)
Scallops 185°C (365°F)
Fritters 185°C (365°F)
Oysters 185°C (365°F)
Chops 191°C (375°F)
Eggplant 191°C (375°F)
Onions 199°C (390°F)
French Fries 199°C (390°F)
Chicken 199°C (390°F)
SKU: 3471-1
SKU: 3478
SKU: 3474BK
SKU: 3005-1
Instructions:
1. Place the thermometer inside the jug and secure with the clip.
2. The tip of the thermometer should be at least 5cm into the liquid.
3. When the dial reaches the desired temperature, remove from heat. Frothing temperature should be between 65°C and 70°C (refer to the target range indicator as a guide).
4. After use, clean with a soapy sponge or cloth.
Handy Hints:
Don’t use the thermometer in the microwave. Do not handle the thermometer with bare hands or a wet cloth; always use an insulated pot holder or kitchen mitt.
SKU: 3013
SKU: 3020-2
SKU: 3472
SKU: 3022-0
SKU: 3007
SKU: 3016
SKU: 3004
Handy hints:
SKU: 3008
SKU: 3506
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