Chaney Instrument model 03108 professional candydeep fry thermometer Manual Do Utilizador
03108
Candy/Deep Fry Thermometer
Should this product from Chaney
Instrument Co. prove to be defective
in material or workmanship within one
year of original purchase, it will be
repaired or replaced. This warranty
does not cover damage in shipment
or failure caused by tampering,
carelessness or abuse.
LIMITED WARRANTY
LAKE GENEVA, WI 53147
www.chaneyinstrument.com
CANDY COOKING TESTS
Hardness
(°F)
Cold Water Test
Soft ball
234
° to 240°
Forms a ball that flattens
when removed from water.
when removed from water.
Hard ball
250
° to 268°
Forms a ball that holds its
shape but is pliable.
shape but is pliable.
Soft crack
270
° to 290°
Separates into hard but not brittle threads.
Hard crack
300
° to 310°
Separates into hard, brittle threads.
Caramel
320
° to 350°
Do not use cold water test. Mixture coats
metal spoon and forms light caramel-colored
metal spoon and forms light caramel-colored
200
°- 400°F Temp Range 3" Dial, 5 1/2" Stainless Steel Stem
Adjustable Pan Clip Waterproof & Dishwasher Safe
Preset Red Indicator Tab to Desired Temp
INSTRUCTIONS FOR USE:
Clip to side of pan. Place tip of thermometer at least 21/2" into liquid. Do not let tip
touch bottom or sides of pan. Follow temperature instructions of your favorite recipe.
Clip to side of pan. Place tip of thermometer at least 21/2" into liquid. Do not let tip
touch bottom or sides of pan. Follow temperature instructions of your favorite recipe.
DEEP FAT FRYING:
Heat fat to desired temperature. Lower food into fat. Temperature may temporarily drop.
Cook food for time specified.
Heat fat to desired temperature. Lower food into fat. Temperature may temporarily drop.
Cook food for time specified.
CANDY & CAKE ICING:
Temperature should reach boiling (212
Temperature should reach boiling (212
°F). Maintain boiling for about 10 minutes, then slowly
increase to desired temperature. This may take about 50 minutes depending on desired
consistency of product.
consistency of product.
JELLY: Allow water to boil (212
°F). Remove once temperature of jelly reaches 220°F.
HELPFUL HINTS: Check your candy/deep fry thermometer for accuracy by placing it in
boiling water (212
boiling water (212
°F). If the reading is higher or lower, take the difference into account when
cooking. Consult an altitude table to determine the boiling point in your area, then adjust if
necessary.
necessary.
To adjust the height of the thermometer clip, pinch the clip with your thumb
and forefinger in the areas shown in the diagram to the left. Slide the
thermometer stem up or down to reach the desired position, then release.
and forefinger in the areas shown in the diagram to the left. Slide the
thermometer stem up or down to reach the desired position, then release.