CDN WT2 - Wireless Probe Thermometer/Timer EN User Manual

Page 6

Made in China

CD9999245en - 6/13 PROFORMA 614 760-5800

The information in this document has been reviewed and is

believed to be accurate. However, neither the manufacturer nor

its affiliates assume any responsibility for inaccuracies, errors

or omissions that may be contained herein. In no event will

the manufacturer or its affiliates 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 affiliates 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

within five 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. This warranty does not cover

damage in shipment or failure caused by tampering,

obvious carelessness or abuse.

*USDA does not endorse any product, service or organization.

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

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

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

HIGH ALTITUDE ADJUSTMENT

FOR CANDY-MAKING

STAGE

2,000 feet 5,000 feet 7,500 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