CDN DTL572 Handleiding
CDN
Thermometer
DTL572
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Model: DTL572
LOLLIPOP THERMOMETER
-40 to +572°F/-40 to +300°C
FOR THIN CUTS OF MEAT AND
GENERAL PURPOSE COOKING
• NSF
®
Certied
• 4 second response
• 1.5 mm thin tip
• 4.3"/11.0 cm stem
• Waterproof (IPX7: protected from water up to
3 feet/1 meter for 30 minutes)
• Field calibration
• High heat
• Hold mode
• Max/min mode
• Big digit
• On/off button
• Auto-off after 10 minutes
• Food-safe ABS plastic with BioCote
®
• 304 stainless steel stem
• Temperature guide on sheath
• Mounting: pocket clip
•
Two LR44 alkaline button batteries included
Note: Remove label from display before initial use.
Clean the thermometer stem before each use.
Note: In the following instructions, names of the control
buttons are shown in CAPS. Function information that
appears on the display is shown in .BOLD CAPS
BATTERY INSTALLATION
Replace batteries when LCD becomes dim.
“---” ashes on the display when the batteries need
to be replaced.
1. Power off the unit before installing the batteries.
A malfunction may occur if the power is on when
the batteries are installed. If a malfunction occurs,
restart the device.
2. Remove battery cover on the back with a coin.
3. Remove the cover completely.
4. Install two LR44 batteries with positive (+) sides up.
5. Replace the battery cover.
Important: THE WATER RESISTANT FEATURE REQUIRES
MAINTAINING THE RUBBER GASKET EVENLY WITHIN THE
GROOVE.
OPERATING INSTRUCTIONS
A. On/Off
1. Press the POWER button ( ) to turn the
thermometer on.
2. The DTL572 will automatically turn off after
10 minutes of inactivity.
3. Press the POWER button ( ) again to turn the
thermometer off and conserve battery life.
B. Temperature Scale
To select temperature reading in Fahrenheit
or Celsius:
1. Using a paperclip, press the °F/°C button inside
the battery compartment to change the scale.
2. The °F or °C symbol changes on the display.
Tel 800 338-5594 Fax 800 879-2364 Web CDNmeasurement.com
C. Temperature Measurement
Important: THE PROBE MAY BE DAMAGED IF MEASUREMENT
TEMPERATURE IS LOWER THAN -40°F/-40°C OR HIGHER
THAN +572°F/+300°C.
Note: The DTL572 is intended for food service use — do not
use for safety related applications.
1. Insert the probe at least 0.25"/6.3 mm into
the food.
2. The current cooking temperature appears on
the display.
CAUTION: Probe may be HOT after use. Always wear a heat
resistant glove to touch the stainless steel probe during or
just after cooking. Do not touch with bare hands.
D. Hold Mode
Before withdrawing the DTL572 from the food,
press the HOLD/CAL button. This will “hold” the
reading until pressed again. ashes in the upper h
left corner of the display.
E. Max/Min Mode
Max/Min Mode is always working behind the
scenes, continually storing the highest and
lowest temperatures.
1. Before using Max/Min Mode, clear the
stored MAX/MIN values by pressing and
holding the MAX/MIN button in Max or Min
mode to clear the respective stored MAX/
MIN value.
2. Press the MAX/MIN button to display the
highest temperature. H appears on the display.
3. Press the MAX/MIN button twice to display the
lowest temperature. L appears on the display.
4. The display automatically returns to the
temperature mode after a few seconds.
5. While in Max mode, press and hold the
MAX/MIN button to clear the MAX value. CLr.
appears on the display before returning to
temperature mode.
6. While in Min mode, press and hold the
MAX/MIN button to clear the MIN value. CLr.
appears on the display before returning to
temperature mode.
F. Field Calibration
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 difcult 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.
3. Immerse the probe into the middle of the ice
slurry to a depth of at least 2 inches. Do not let
the probe touch the bottom of container.
4. Press and hold the HOLD/CAL button. C0
appears on the display for 3 seconds and then
the current temperature appears on the display.
5. Press the HOLD/CAL button again to calibrate to
32.0°F/0°C.
6. appears on the display for 5 seconds and CAL
then returns to the current temperature.
Note: To avoid accidental recalibration, this function only
works when the water temperature is 30 to 34°F/-1 to +1°C.
Err will appear for 2 seconds if the water is not within this
range and then return to the temperature display mode.
G. Battery Status
1. The display ashes when the voltage on the
batteries is low.
2. “---” ashes on the display when the batteries
need to be replaced.
Important: DO NOT LEAVE THERMOMETER CASE IN
HOT OVEN. CASE IS NOT HEAT RESISTANT. HAND
WASH AND DRY.
Note: Remove label from display before initial use.
Clean the thermometer probe before each use.
Note for Induction Cooktops: Sometimes, the induction
cooktop magnetic eld may interfere with digital
thermometers. If there is interference, briey turn off the
induction cooktop to get a digital thermometer reading
or use a dial thermometer.
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.
CARE OF YOUR PRODUCT
• Wipe clean with a damp cloth.
• Store the thermometer at room temperature
between -4 to +149°F/-20 to +65°C.
PRECAUTIONS
• Always wear a heat resistant glove to touch the
stainless steel probe during or just after cooking.
Do not touch with bare hands.
• Dispose of used batteries promptly and keep
the batteries and thermometer away from children.
• Avoid subjecting the probe or thermometer to
an open ame on the BBQ.
• Avoid subjecting the probe and/or thermometer
to temperatures over 572°F/300°C.
• Clean the probe and thermometer with warm soapy
water and dry thoroughly after use.
• Avoid cleaning the unit with an abrasive or corrosive
compound, which may scratch the plastic parts and
corrode the electronic circuits.
• Avoid subjecting the thermometer to excessive
force, shock, dust, temperature, direct sunlight
or humidity. This may result in thermometer
malfunction, shorter electronic life span, battery
damage and/or distort parts.
• Avoid tampering with the thermometer’s internal
components, which may cause battery damage
and distort parts.
• Do not use the thermometer in microwave oven.
• Always read the user manual thoroughly
before operating.
© 10-2022 CDN Made in China CD9999406, 410-412en - 10/22
CE Note: This device could be sensitive to electrostatic
discharge. If electrostatic discharge or malfunctioning
occurs, please re-install the battery to reset this unit.
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 afliates assume
any responsibility for inaccuracies, errors or omissions that may be
contained herein. In no event will the manufacturer or its afliates 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 afliates 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
modication, 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 CDNmeasurement.com
or call 800-338-5594.
SPECIFICATIONS
Measurement Range -40 to +572°F/-40 to +300°C
Unit of Measure °F/°C
Resolution 0.1°F/0.1°C
Operating Range 32 to 104°F/0 to 40°C ≤90% RH
Water Resilience IPX7 – protected from water up to
3 feet/1 meter for 30 minutes
Accuracy
-58 to -2.2°F/-50 to -18°C: ± 3.6F/2°C);
-2.2 to 212°F/-18 to 100°C: ± 0.9°F/0.5°C)
212 to 392°F/100 to 200°C: ± 1.8°F/1°C)
392 to 572°F/200 to 300°C: ± 1.8°F/2°C)
(@ ambient temperature 73°F/23°C:
± 3.6°F/2°C)
Power Supply Two LR44 alkaline button batteries
included
Product Dimensions 1.6 W x 6.9 H x 0.7 D (in)/
4.08 W x 17.48 H x 1.77 D (cm)
Weight 1.06 oz / 30 g (including battery)
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
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
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
Product specificaties
| Merk: | CDN |
| Categorie: | Thermometer |
| Model: | DTL572 |
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