Küchenprofi 1065702800 Manual De Instrucciones página 4

GB G
· Before using the candy thermometer the
first time clean it with warm water and a
mild detergent. Do not use any sharp
objects or abrasive cleaning agents during
cleaning. To avoid any damages we
recommend cleaning by hand.
· Before every use place the candy
thermometer in hot water to warm it up to
avoid sudden temperature shocks.
· If it is not necessary to keep the thermometer
in the food, place the thermometer back to
the hot water after reading the temperature.
· To get an exact result immerse the candy
thermometer for about 5 cm, about to the
40°C/100°F – marking. s soon as the
liquid inside the glass tube remains
unchanged you can read the temperature.
· With the adjustable clip on the reverse
side of the candy thermometer you can fix
it to the pot.
· Immediately after use please clean the
candy thermometer carefully to remove all
residues. To assure better protection store
the candy thermometer in its gift box.
· Range of temperature from 40°C/100°F to
200°C/400°F.
· Free from mercury
ttention: Hold the candy thermometer
vertically. Do not immerse the whole
appliance. During use the thermometer gets
hot. Please touch the heat resistant handle
only.
Temperature stages
40°C/102°F
110°C/230°F
115°C/240°F
120°C/248°F
126°C/262°F
134°C/274°F
148°C/300°F
190°C/374°F
Further temperature stages
102°C/216°F
105°C/220°F
108°C/226°F
160°C/320°F
170°C/338°F
177°C/350°F
The indicated temperature stages are
recommendations and for your reference
only. For more information you can follow
your recipe.
4
Melting chocolate
Thread
Soft ball
Firm ball
Hard ball
Soft crack
Hard crack
Deep fry
Broad run
Soft thread
Hard thread
Clear liquid
Brown liquid
Burnt sugar