CDN IRT220 User manual

Model: IRT220
COOKING THERMOMETER
0 to 220°F
FOR ROASTS, MEAT & POULTRY
•NSF®Certied
•1"/2.5 cm magnied dial
•5"/12.7 cm stem
•Shatterproof lens
•Safe for commercial dishwashers
•Stainless steel housing
•Field calibration with tool on sheath
•Food-safe ABS plastic sheath with BioCote®
•Sheath can be used as handle extension
•Mounting: pocket clip
Note: Clean the thermometer stem before each use.
VERSATILE AND PRECISE!
• The IRT220 is perfect for professional results
with meats, poultry, yeasts, dough and chocolate
tempering. Use this thermometer for foods cooked
in conventional or microwave ovens, smoke ovens,
rotisserie or on the grill.
• This Insta-Read® thermometer is a precision
instrument, yet is rugged and durable. Use it
for quick, accurate readings during stovetop
cooking — or after food has been removed from
conventional or microwave ovens.
• The slender stainless steel stem penetrates meat
easily, and minimizes the loss of juices.
• Temperature and eld ccalibration guides are
available at www.CDNkitchen.com
Note: Clean the thermometer stem before each use.
Important: DO NOT LEAVE IN HOT OVEN OR
MICROWAVE.
Tip: Meat should be allowed to “rest” for 10 to 15 minutes
after it is removed from oven. This allows time for the
meat’s internal temperature to stabilize and the juices to
redistribute. This will result in a roast that is both juicier
and easier to carve.
PO Box 10947 Portland, OR 97296-0947 Tel [phone] Fax [phone] Web CDNkitchen.com
100 120140
160
180
200
220
80
60
40
20 0
°F
IRT220
Loop holds
thermometer
stem.
Temperature sensor
is between “dimple”
and tip of stem.
For best accuracy,
stem should be
inserted into food
to dimple or higher.

© 05 -2020 CDN Made in Vietnam CD9999140en - 5/20 L-DESIGN 614.525.1472
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 afliates assume
any responsibility for inaccuracies, errors or omissions that may be
contained herein. In no event will the manufacturer or its afliates 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 afliates 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 ve 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
modication, 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 CDNkitchen.com
or call 800-338-5594.
HOW TO RECALIBRATE YOUR
THERMOMETER
A bimetal Insta-Read®dial thermometer may lose
accuracy after years of use or after a particularly
hard jolt. The hex nut on the underside of the
thermometer is used to bring the thermometer back
into calibration. First, you need a container of water
at a known temperature – the closer to the mid-range
the better. A fever thermometer is ideal for measuring
the temperature of the water.
Making an Ice Slurry
1. Fill a 1 cup measuring container with a slurry of ice
water using 3 parts crushed ice to 1 part water.
Note: It is very difcult to get a 32°F/0°C ice water temperature.
It will probably be closer to 34°F/1°C.
2. Allow to stand for 3-5 minutes.
Using the Calibration Tool on Sheath
1. Seat the hex nut on the thermometer into the
wrench on the sheath.
2. Immerse the stem into the middle of the ice slurry
or boiling water (212°F/100°C at sea level) to a
depth of at least 3 inches. Do not let the stem
touch the bottom of container.
3. Rotate the nut clockwise to increase the reading.
Rotate the nut counter clockwise to decrease
the reading.
4. Stop adjusting when the pointer indicates the
temperature of the water.
Using Boiling Water
Boiling water (adjust for altitude above 1,000 feet*)
can be used to recalibrate your thermometer.
Please be cautious around boiling water.
*Note: For every 500 feet of elevation, reduce the expected
boiling point of water by 0.5°F/0.25°C.