© 09 -2020 CDN Made in China CD9999199en - 9/20
CE Note: This device could be sensitive to electrostatic
discharge. If electrostatic discharge or malfunctioning
occurs, please re-install the battery to reset this unit.
USDA SAFE FOOD TEMPERATURES
* Beef, Veal, Lamb – well ......160°F ..71°C
* Beef, Veal, Lamb – medium...145°F ..63°C
* Beef, Veal, Lamb – rare ......140°F ..60°C
Poultry ...................165°F ..74°C
* Pork/Ham – pre-cooked .....145°F ..63°C
Ground Meat ..............160°F ..71°C
* 3 minutes rest time
The information in this document has been reviewed and is believed to
be accurate. However, neither the manufacturer nor its afliates assume
any responsibility for inaccuracies, errors or omissions that may be
contained herein. In no event will the manufacturer or its afliates be
liable for direct, indirect, special, incidental or consequential damages
arisen by using this product or resulting from any defect/omission in
this document, even if advised of the possibility of such damages.
The manufacturer and its afliates reserve the right to make
improvements or changes to this document and the products and
services described at any time, without notice or obligation.
5-Year Limited Warranty: Any instrument that proves to be
defective in material or workmanship (excluding batteries)
within ve years of original purchase will be repaired or
replaced without charge upon receipt of the unit prepaid
at: CDN, PO Box 10947, Portland, OR 97296-0947 USA.
This warranty does not cover damage in shipment or
failure caused by failure to adhere to the accompanying
instructions, inadequate maintenance, normal wear
and tear, tampering, accident, misuse, unauthorized
modication, obvious carelessness or abuse. CDN shall
not be liable for any consequential or incidental damages
whatsoever.
For more detailed information on our products,
please visit CDNmeasurement.com
or call 800-338-5594.
HIGH ALTITUDE ADJUSTMENT
FOR CANDY-MAKING
STAGE 2,000 feet 5,000 feet 7,5 00 feet
Soft Ball 230–236°F 224–230°F 219–225°F
Firm Ball 238–244°F 232–238°F 227–233°F
Hard Ball 246–264°F 240–258°F 235–253°F
Soft Crack 266–286°F 260–286°F 255–275°F
Hard Crack 296–306°F 290–300°F 285–295°F
OIL TEMPERATURE GUIDE
325–375°F/163-190°C is the normal desired
temperature for deep fry cooking.
Note: When food is added to hot oil, the temperature of
the oil immediately drops at least 50°F/28°C. You will need
to bring the oil temperature back to the desired cooking
temperature. Frying at lower temperatures results in lighter
color, less avor development and increased oil absorption.
DEEP FRY TEMPERATURE GUIDE
Deep Fry Lo . . . . . . . . . 325-340°F ....163-170°C
Deep Fry Hi .........340-365°F ....170-185°C
Shrimp .................350°F ....177°C
Chicken ................355°F ....180°C
Onions .................370°F ....188°C
Fish....................375°F ....191°C
Doughnuts/Fritters .......375°F ....191°C
French Fries .............380°F ....193°C
CANDY TEMPERATURE GUIDE
Jelly ...................220°F ....104°C
Thread .............230–234°F ....110 –112°C
Soft Ball ............234–240°F ....112–115°C
Firm Ball ............244–248°F ....118 –120°C
Hard Ball ...........250–266°F ....121–130°C
Soft Crack ..........270–290°F ....132–143°C
Hard Crack..........300–310°F ....149 –154°C
Caramelize ..........316–338°F ....158 –170°C
CAUTION: Avoid keeping the thermometer too close
to objects that continuously generate high heat for long
periods (i.e., hot plate). This can cause the thermometer
to overheat.
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