Polder THM-580-90 Quick reference guide

DIGITAL BAKING & CANDY THERMOM ETER
ITEM#: THM-580-90
USE & CARE INSTRUCTIONS
IMPORTANT: RETAIN FOR FUTURE REFERENCE, READ CAREFULLY.
For assistance with use, parts and customer service call [phone] Monday through Friday, 9AM to 5PM EST,
email [e-mail] or visit our website at www.polder.com.
Customers in the UK can call [phone] or visit www.polderhousewares.co.uk
IMPORTANT INFORMATION:
If this is your first time using the Digital Baking & Candy Thermometer please be sure to remove the protective insulation tape from the battery compartment and protective
sheet from the LCD screen before use.
TO INSTALL / CHANGE BATTERY
Warning: batteries may pose a choking hazard. Do not let children handle batteries.
This item uses one AA A battery. T h e battery should be rem o ved from the therm om ete r if consum ed o r if th e pro d uct is to be left unused fo r a duration of tim e. It is
recom m ended to clean all batte ry contacts prior to installation.
Alw a ys purchase the correct size and grade of battery m ost suitab le for the intended use.
Rep lace all batteries of a set at th e same tim e.
Ensure all batteries are installed correctly w ith regard to p o larity (+ and -).
Rem ove used batteries promptly.
1. Battery door is located on th e back of the handle.
2. Press and pull o pen th e battery cover.
3. Insert one A AA size battery as indicated by th e polarity sym bols (+ and -).
4. Replace b attery door, p ushing dow n until it snaps in place.
DISPOSAL OF USED BATTERIES
Batteries may contain hazardous substances which could endanger the environment and human health. This symbol marked on the battery and/or packaging
indicates that used battery shall not be treated as municipal waste. Instead it shall be left at the appropriate collection point for recycling. By ensuring the used
batteries are disposed of correctly, you will help prevent potential negative consequences for the environment and human health. The recycling of
materials will help conserve natural resources. For more information about collection and recycling of used batteries, please contact your local municipality, your
waste disposal service or the point of sale where you purchased this product.
TO TURN THE THERMOMETER ON/OFF:
1. Press the ON (+) button to turn the the rm om eter ON. The current tem peratu re (ACT) will appear on the left portion of th e LCD screen. The desired set tem peratu re (SET)
will ap p e ar on the right portio n o f th e LCD scree n . The the rm om eter is ready to use.
’ A C T °F S E T °F '
n o i o n
I U i i_i i_iJ
2. Press and hold the (+) and (-) b uttons s im u ltaneo u sly for 3-seconds to turn the therm om ete r OFF.
NOTE: Th e therm om e ter w ill autom atic a lly tu rn off if the tem pera ture is unch anged after 10-m inutes.
TO CHANGE BETWEEN CELSIUS & FAHRENHEIT DEGREES:
The thermometer is factory set to read in Fahrenheit degrees.
1. O pen the battery door, located on the back o f the handle.
2. U sing a pin o r pen tip, press the sm all silver button located above the b attery com partm en t to ch ange betw een °C or °F.
MONITORING TEMPERATURE:
1. Press the (+) and (-) buttons to program yo ur desired targ et tem perture (SET) on th e right portion o f the LCD screen.
2. Place the spatula / probe into item bein g m onitored.
3. C u rren t tem p erature (ACT) will ap p e ar on the left portion of th e LCD screen.
4. 60 -seco n d alarm w ill sound when the target tem peratu re has been reached.
5. To stop the alarm from sounding, sim p ly press either the (+) or (-) button.
6. The tem perature w ill continue being read until th e spatula / pro be has been rem oved from the item being m onito red. W h ile the current tem peratu re (ACT) clim bs, the
disp lay will blink until it returns to th e desired (SET) tem pe rature.
USE AND CARE:
1. Th e Spatula attachm en t is d ish w asher safe (top rack only).
2. Clean probe regularly with an an ti-bacterial wipe to avoid pote ntial fo od -borne b acteria growth.
3. DO N O T PLACE T HER M OM E T E R IN DISH W A SHER
4. NOT IN TE N DED FOR USE AS AN IN -OVEN THE R M OM ETE R
PRECAUTIONS:
1. Do not clean the unit w ith an abrasive or corrosive com po u nd . It m ay scratch the housin g and corrode the e lectro n ic circuit.
2. Do not tam pe r w ith the unit's internal com ponents. It w ill in validate the w arranty.
ONE YEAR LIMITED WARRANTY:
Po ld er w ill rep air o r at its option replace this pro d uct w ithout charge, o ther tha n ship pin g charges, if it is returned to the address below w ith shipp in g charges prepaid, as being
defective, with in o ne year of the date of purchase and provided that insp e ctio n by the com pany indicates it is defective because of faulty w orkm an ship or m aterial. Please
save your original receipt fo r this lim ited one year w a rran ty to be valid. Th is lim ited warranty does not co v e r dam age to this product through accident or m isuse, nor does it
co ver an y in ciden tal e xpense to th e u ser resulting from the no n -fun ctio n or m alfu n ctio n o f th is product.

TEM PERING CHOCOLATE
3 STEPS TO TEM PER WHITE OR MILK CHOCOLATE DARK CHOCOLATE
STEP #1: MELTING 113° to 118°F (45° to 47.7°C) 131° to 136°F (55° to 57.7°C)
STEP #2: CRYSTALLIZATION 81° to 82°F (27.2° to 27.7°C) 82° to 84°F (27.7° to 28.8°C)
STEP #3: WORKING (TEMPERED) 84° to 86°F (28.8° to 30°C) 88° to 90°F (31.1° to 32.2°C)
NOTE: once the chocolate has been tempered, do not let it's temperature rise above 91°F (32°C) otherwise you will need to retemper.
CANDY TEM PERATURE CHART
STAGE TEM PERATURE CANDY COLD WATER TEST
THREAD 230 to 235°F (109° to 112°C) Candies, sim ple syrups Sugar cooked to this stage will be syrupy
and clear.
SOFT-BALL 235 to 240°F (112° to 115°C) Fudge, fondant, pralines,
buttercreams
When dropped in a cup of cold water the
sugar will form a soft, pliable ball. When
removed from the water and placed on a
spoon, it will spread and flatten.
FIRM -BALL 245 to 250°F (118° to 121°C) Caramels
A drop of sugar in a cup of cold water will
form a firm ball. W hen removed from the
water, it will keep its shape but can still
be squished between your fingers.
HARD-BALL 250 to 265°F (121° to 129°C) Marshmallows, nougats,
rock candy
The sugar dropped from a spoon forms
threads. A drop in cold water form s a
hard ball that will not flatten between
your fingers.
SOFT CRACK 270 to 290°F (132° to 143°C) Taffy, butterscotch
Smaller, tightly packed bubbles appear on
the surface of the cooking sugar. When
dripped into cold water, the sugar forms
flexible, bendable threads.
HARD CRACK 300 to 310°F (148° to 154°C) Toffee, brittles, lollipops,
glazes
Sugar at this stage is very hot. A drop
placed in cold water forms hard, brittle
threads that crack when bent.
CARAMEL 320 to 338°F (160° to 170°C) Caramel-coated molds,
praline, glazes
Sugar at this stage is caramelizing. There
is no water left in the sugar; it is a light
amber at the low end of the temperature
range, and a dark am ber as it becomes
hotter.
BURNT-SUGAR 350°F(176°C) The sugar begins to burn at this
temperature turning bitter in the process.
NOTE: for higher altitudes there are modifications that need to be made to candy recipes. For every 1,000 feet / 300 meters above
sea level, subtract 2 degrees Fahrenheit. For degrees C, for each 900 feet of elevation, subtract 1 degree Celsius.
KEY TEM PERATURES IN M AKING YOGURT
It is recommended to first heat milk to its boiling point of 180°F (82°C) and then allow its temperature to drop to 110 to 115°F (43 to
46°C). This is the temperature range that the milk should remain within throughout the rem aining process. Please refer to full
recipes online for a complete guide to Yogurt making.