Risk of burns due to hot instrument parts (sensor and
probe shaft)!
- Do not touch hot instrument parts with your hands.
- In the event of burns, immediately cool the relevant
spot with cold water and see a doctor if necessary.
Please take note of the following information in order to obtain correct
measurement results:
• Take the product being deep fried out of the oil and wait 5 mins until
there are no more bubbles rising before measuring.
• If you suspect a measurement error due to water being contained:
Repeat the measurement after 5 mins (do not deep fry during this
time, keep oil/fat at a high temperature). If the new reading is lower,
measure again after 5 mins until the reading stabilises if necessary.
• Keep the sensor away from metallic parts (e.g. deep-frying basket,
pan walls), as these may affect the measurement result. Minimum
distance from metal parts: 1 cm on each side.
• Measurement in hot oil min. 40 °C, max. 200 °C.
• Adhere to min. and max. marking when immersing in oil.
• "Temperature striations" in the oil may cause measurement errors.
Move instrument in the deep fat fryer.
• Cleaning of the sensor is recommended before every measurement
or when changing from one deep fat fryer pan to the next, see
chapter “Cleaning the sensor”.
• Switch off induction deep fat fryers during the measurement or take
a cooking oil sample, as the electromagnetic field can lead to
incorrect readings.
• Change cooking oil as from approx. 24% TPM. A different limit
value applies in some countries. If the measured values are above
the country-specific limit value, the cooking oil should be changed!
To Next Page
Loading...
