©01-2013ComponentDesignNorthwest,Inc. MadeinChina CD9999250en - 1/13EHC 614 885-2497
The information in this document has been reviewed and is
believedtobeaccurate.However,neitherthemanufacturernor
itsafliatesassumeanyresponsibilityforinaccuracies,errors
or omissions that may be contained herein. In no event will
themanufactureroritsafliatesbeliablefordirect,indirect,
special,incidental orconsequentialdamagesarisen byusing
this product or resulting from any defect/omission in this
document,evenifadvisedofthepossibilityofsuchdamages.
The manufacturer and its afliates reserve the right to
make improvements or changes to this document and the
products and services described at any time, without notice
orobligation.
5-Year Limited Warranty:Anyinstrumentthat
provestobedefectiveinmaterialorworkmanship
withinveyearsoforiginalpurchasewillbe
repairedorreplacedwithoutchargeuponreceiptof
theunitprepaidat:CDN,POBox10947,Portland,
OR97296-0947.Thiswarrantydoesnotcover
damageinshipmentorfailurecausedbytampering,
obviouscarelessnessorabuse.
*USDAdoesnotendorseanyproduct,serviceororganization.
Antimicrobialpropertiesarebuilt-in
toinhibitthegrowthofbacteriathat
may affect this product. According
toEPAguidelineswecannot claim
thattheantimicrobialpropertiesin
thisproductprotectusersorothers
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
productthoroughlybeforeandaftereachuse.
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
CE Note: This device could be sensitive to electrostatic
discharge.Ifelectrostaticdischargeormalfunctioningoccurs,
pleasere-installthebatterytoresetthisunit.
CAUTION:Avoidkeepingthethermometertooclosetoobjects
thatcontinuouslygeneratehighheatforlongperiods(i.e.,hot
plate).Thiscancausethethermometertooverheat.
CANDY TEMPERATURE GUIDE
Jelly..............220°F ....... 104°C
Thread ........230–234°F ....110–112°C
SoftBall.......234–240°F ....112–115°C
FirmBall ......244–248°F ... 118–120°C
HardBall......250–266°F ....121–130°C
SoftCrack.....270–290°F ....132–143°C
HardCrack....300–310°F ... 149–154°C
Caramelize....316–338°F ....158–170°C
HIGH ALTITUDE ADJUSTMENT
FOR CANDY-MAKING
STAGE 2,000 feet 5,000 feet 7,500 feet
SoftBall 230–236°F 224–230°F 219–225°F
FirmBall 238–244°F 232–238°F 227–233°F
HardBall 246–264°F 240–258°F 235–253°F
SoftCrack 266–286°F 260–286°F 255–275°F
HardCrack
296–306°F 290–300°F 285–295°F
