Warning Text: Caution: Do not leave thermometer inside an oven while cooking.
Instructions: How to Use: 1. Clip to side of pan. 2. Do not let tip of thermometer touch bottom of pan. 3. For best accuracy, place tip of the thermometer 2-1/2 inches into liquid. 4. Follow temperature instructions of your recipe. 5. Use the insulated handle to safely grasp and remove the hot thermometer. 6. Do not wipe or handle thermometer while it is still hot. Cleaning & Care: The thermometer can be immerse in water. Can be used in a dishwashers. Clean unit with hot, soapy water and wipe the damp cloth. Do not use a scouring pad or other abrasive substance to clean the stainless steel thermometer scale. If it does not clean easily soak the thermometer overnight in dishwashing detergent. Separated Fluid: Occasionally, rough handling in shipment or improper storage may cause the red liquid to separate slightly. This is not a defect. The liquid can be reunited before installation. First, remove from the card. Tap the side of the thermometer, bulb end down, as illustrated, against the palm of the hand. Pause between taps to permit liquid to run down tube. Continue until liquid is completely joined. Deep Frying: Chicken: 335 degrees F (168 degrees C) oil temp; Doughnuts: 365 degrees F (185 degrees C) oil temp; Fritters: 365 degrees F (185 degrees C) oil temp; Oysters, Scallops: 375 degrees F (191 degrees C) oil temp; Croquettes: 380 degrees F (193 degrees C) oil temp; Eggplant: 380 degrees F (193 degrees C) oil temp; Onions: 375 degrees F (191 degrees C) oil temp; French Fried Potatoes: 350 degrees F (178 degrees C) oil temp. Temperatures and Tests for Syrups and Candies: Syrup: Thread Test: 230 degrees F (110 degrees C) temp of syrup; Fudge: Soft Ball Test: 240 degrees F (116 degrees C) temp of syrup; Carmels: Firm Ball Test: 248 degrees F (120 degrees C) temp of syrup; Divinity, Marshmallows: Hard Ball Test: 260 degrees F (127 degrees C) temp of syrup; Popcorn Balls, Butterscotch: Soft Crack Test: 285 degrees F (141 degrees C) temp of syrup; Taffies, Brittle: Hard Crack Test: 302 degrees F (150 degrees C) temp of syrup; Glace, Barley, Sugar: Clear Liquid Test: 320 degrees F (160 degrees C).