CDN DTP392 Handleiding
CDN
Thermometer
DTP392
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Perfect For
• Roasts & other meats
• Candy making & deep fry
Easy To Use
• Instant readout of internal food temperature
during cooking
• Audio/visual alert sounds when set temperature
is reached
Features
• 5.5"/14 cm probe
• 3'/91 cm sensor cable
• Shatterproof
• Dual progress display
• Big digit
• Food-safe ABS plastic case
• Stainless steel probe
• Sliding mode switch
• Temperature guide
• 2-way mounting: magnet/stand
• Adjustable stainless steel clip
• Battery and instructions included
Get Professional Results
Every Time!
Perfect for roasting or grilling. Simply insert the
probe into the food. Place the food in the oven or
barbecue and close the oven door (or grill cover)
directly over the sensor cable. Set the temperature
alert for USDA safe cooking temperatures.
Both the set and actual temperatures are displayed
during cooking.
Note: Remove sticker from display before 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 battery when LCD becomes dim or alert
level declines.
1. Remove battery cover on the back by sliding it
in the direction of the arrow.
2. Install one 1.5V AAA battery observing polarity
shown in compartment. A brief alarm sounds.
3. Replace the battery cover until it clicks shut.
4. will be displayed under LO COOKING TEMP
when the probe/sensor cable is disconnected
or malfunctions.
Operating Instructions
A. Temperature Scale
Slide switch to °F or °C on the back of the case
to select temperature reading in Fahrenheit
or Celsius.
B. Temperature Alert
1. Slide alert switch on the left side of the case
to ON to turn the audio/visual alert on.
2. Insert the probe at least 1" (2.5 cm) into the
meat; making sure that it is not inserted into
a fatty deposit.
3. Gently close the oven door on the sensor cable
and insert the plug into the jack on the right
side of the case.
Model: DTP392
Probe Thermometer
32 to 392°F/0 to 200°C
4. Press the UP or DOWN button to set the
desired temperature under ALERT TEMP.
5. The alert sounds when the cooking temperature
reaches the alert temperature.
6. Press STOP to stop the alert.
C. Candy Thermometer
1. As a matter of safety, always position the
probe on the pot before lling it and/or
applying heat.
2. Insert the probe through both holes
in the attachment clip. Press the top
portion of the clip together for easier
sliding up the probe.
3. Push the clip down onto the side of
the pot and position it until the probe tip is just
above the bottom. Do not let the tip touch the
bottom of the pot.
Important: Keep sensor cable away from direct heat of
the cooktop burner — wires inside the cable may become
damaged.
4. Set the alert temperature as described in . B4
Candy temperatures are listed here for
easy reference.
Note: Clean the thermometer probe before each use.
Important: DO NOT LEAVE THERMOMETER CASE IN
HOT OVEN. IT IS NOT HEAT RESISTANT. DO NOT USE
PROBE IN MICROWAVE OVENS.
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.
Precautions
• Always wear a heat resistant glove to touch the
stainless steel probe or sensor cable during or just
after cooking.
Do not touch with bare hands.
• Keep the battery, stainless steel probe and sensor
cable away from children.
• Clean the probe and dry thoroughly after use.
• Do not clean the case with abrasive or corrosive
compound, which may scratch the plastic and
corrode the electronic circuits.
• Do not subject the unit to excessive force shock,
dust, temperature or humidity, which may result in
malfunction, shorter electronic life span, damaged
battery and distorted parts.
• Do not tamper with the unit’s internal components.
Doing so will invalidated the warranty on the unit
and may cause unnecessary battery damage and
distorted parts.
• Do not subject the unit to excessive exposure to
direct sunlight. — do The unit is not waterproof
not immerse it into water or expose to heavy rain.
• Do not expose the sensor cable plug or the jack on
the case to water or any liquid, which will result in
a bad connection and faulty readings.
• To avoid deformation, do not place the unit in
extreme temperatures. Never burn the probe
directly over the re. Do not use the probe when
the temperature is above 392°F/200°C. Doing so
will deteriorate the wire.
• Do not use the probe in a microwave oven.
• Always read the users manual thoroughly
before operating.
Specications
Temperature Alert: 32 to 392°F/0 to +200°C;
°F/°C selectable
Power: 1 DC 1.5V AAA Alkaline
battery
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
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.
Note: During the electrostatic discharge, the device may
malfunction. Please press any key to return to normal
operation.
© 2006 Component Design Northwest, Inc. Made in China CD99 99130 en - 11/06 EHC 614 885 -2497
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
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. 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.
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
MEAT TEMPERATURE GUIDE
Beef, Veal, Lamb,
Pork – well . . . . . . . . 170°F . . . . . . . 77°C
Poultry . . . . . . . . . . . 165°F . . . . . . . 74°C
Beef, Veal, Lamb,
Pork – medium . . . . 160°F . . . . . . . 71°C
Beef, Veal, Lamb
– medium rare . . . . . 145°F . . . . . . . 63°C
Beef – rare;
Ham – pre-cooked . 140°F . . . . . . . 60°C
Product specificaties
| Merk: | CDN |
| Categorie: | Thermometer |
| Model: | DTP392 |
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