CDN TCF400 - Candy & Deep Fry Thermometer EN - Manual

Perfect For
• Candy, jelly and deep-frying
Easy To Use
• Color-coded scale
• Temperature guide
• Stainless steel clip
Features
• Waterproof
• Durable laboratory glass
• Non-mercuric column
Versatile. Precise. Delicious!
The TCF400 is designed to help you make superior
candy, jelly and deep-fried foods.
Candy
Candy making requires precise temperature control
for best results. Unlike water, syrup temperature does
not increase in a smooth manner when it is heated
— syrup “pauses” at a certain temperature. Because
of this, it is important to observe the temperature at
all times when heating candy syrup.
Deep Fry Tips
• Make sure that the oil is at the correct temperature
before adding food.
CAUTION: Add food carefully to avoid splattering the
hot oil.
• Use enough oil. When food is added, it lowers the
temperature of the oil. Small quantities of oil will
cool at a faster rate than larger quantities. Frying
at lower temperatures results in lighter color, less
flavor development and increased oil absorption.
• Add food at room temperature, if possible. Cold
food lowers oil temperature more than food at
room temperature.
• When cooking in batches, allow the oil to return to
the correct temperature before adding more food.
• At high elevations, water boils at lower
temperatures than at sea level (212°F/100°C).
To compensate, note the temperature at which
water boils and subtract that amount from the
recipe temperature. For example, if water boils at
206°F/97°C, subtract 6°F/3°C from the desired
temperature.
CAUTION: The TCF400 has a glass housing. Let it cool while
clipped to the pot or place it on a dry cloth. DO NOT set a hot
thermometer on a cold or wet surface.
Note: Clean the thermometer stem before each use.
The blue liquid in the thermometer is food-safe oil.
Model: TCF400
Candy & Deep Fry Thermometer
75 to 400°F/25 to 200°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
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
flavor 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