Owner manual

©06-2013ComponentDesignNorthwest,Inc. MadeinChina CD9999199en - 6/13 PROFORMA 614 760-5800
The information inthisdocument has beenreviewed and is
believedtobeaccurate.However,neitherthemanufacturernor
itsafliatesassumeanyresponsibilityforinaccuracies,errors
or omissionsthat may becontained herein. Inno eventwill
themanufactureroritsafliates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 afliates 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.
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
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
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