CDN WT2 - Wireless Probe Thermometer/Timer EN - Manual (Page 6)

© 06-2013 Component Design Northwest, Inc. 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