CDN TCG400 Bedienungsanleitung

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Perfect For

• Candy, jelly and deep-frying

Easy To Use

• Color-coded 8"/20.3 cm scale

• Target range indication

• Temperature guide

• Plastic handle stays cool

Features

• Waterproof

• Durable laboratory glass

• Stainless steel housing

• Non-mercuric column

• 2-way mounting: hang/stainless steel clip

Versatile. Precise. Delicious!

The TCG400 is designed to help you make superior

candy, jelly and deep-fried foods. The body and

attachment clip are made of stainless steel for safety

and durability. The bottom of the glass column

is also enclosed in stainless steel to prevent it

from touching hot surfaces that might cause

inaccurate readings.

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 avor 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.

Note: Clean the thermometer before each use.

The red liquid in the thermometer is food-safe oil.

Model: TCG400

Candy & Deep Fry

Ruler Thermometer

100 to 400°F/40 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

avor 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

Produktspezifikationen