© 09-2020 CDN
Made in China
CD9999389en - 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.
Antimicrobial properties are
built-in to inhibit the growth of
bacteria that may affect this
product. According to EPA
guidelines we cannot claim that
the antimicrobial properties in this
product protect users or others
against bacteria, viruses, germs,
or other disease organisms.
This product does not protect
users or others against food-borne bacteria. Always clean and
wash this product thoroughly before and after each use.
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 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 (excluding batteries)
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 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
modification, 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.
SPECIFICATIONS
Measurement Range
-40 to +572°F/-40 to +300°C
Unit of Measure
°F/°C
Resolution
0.1°F/0.1°C
Operating Range
32 to 104°F/0 to 40°C/≤90% RH
Water Resilience
IPX7 – protected from water up to
3 feet/1 meter for 30 minutes
Accuracy
-40 to +392°F/-40 to +200°C:
±0.7°F/±0.4°C; above 392°F/200°C:
±1.8°F/±1°C (@ ambient temperature
73°F: ±3.6°F/23°C: ±2°C)
Power Supply
Two 1.5V IEC LR44 alkaline batteries,
included
Product Dimensions
0.87 W x 7.24 H x 0.89 D (in)/
2.22 W x 18.4 H x 2.25 D (cm)
Weight
1.8 oz / 45 g (including battery)
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
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
