Owner manual

Perfect For
• Candy, jelly and deep-frying
Easy To Use
• Color-coded 8"/20.3 cm scale
• Target range indication
• Temperature guide
• Plastic handle stays cool
Features
• Waterproof
• Durable laboratory glass
• Stainless steel housing
• Non-mercuric column
• 2-way mounting: hang/stainless steel clip
Versatile. Precise. Delicious!
The TCG400 is designed to help you make superior
candy, jelly and deep-fried foods. The body and
attachment clip are made of stainless steel for safety
and durability. The bottom of the glass column
is also enclosed in stainless steel to prevent it
from touching hot surfaces that might cause
inaccurate readings.
Candy
Candy making requires precise temperature control
for best results. Unlike water, syrup temperature does
not increase in a smooth manner when it is heated
— syrup “pauses” at a certain temperature. Because
of this, it is important to observe the temperature
at all times when heating candy syrup.
Deep Fry Tips
• Make sure that the oil is at the correct temperature
before adding food.
CAUTION: Add food carefully to avoid splattering
the hot oil.
• Use enough oil. When food is added, it lowers the
temperature of the oil. Small quantities of oil will
cool at a faster rate than larger quantities.
Frying at lower temperatures results in lighter
color, less avor development and increased
oil absorption.
• Add food at room temperature, if possible.
Cold food lowers oil temperature more than food
at room temperature.
• When cooking in batches, allow the oil to return to
the correct temperature before adding more food.
• At high elevations, water boils at lower
temperatures than at sea level (212°F/100°C).
To compensate, note the temperature at which
water boils and subtract that amount from the
recipe temperature. For example, if water boils
at 206°F/97°C, subtract 6°F/3°C from
the desired temperature.
Note: Clean the thermometer before each use.
The red liquid in the thermometer is food-safe oil.
Model: TCG400
Candy & Deep Fry
Ruler Thermometer
100 to 400°F/40 to 200°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
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