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 flavor development and increased oil absorption. 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

Country of Origin: Vietnam