Sugar Thermometer,Candy Thermometer, ℉/℃ Dual Scale Cooking Thermometer for Candy/Jelly/Frying

Uses: Mainly used to control the temperature of boiling sugar

Precautions:

1. Do not wipe, touch or move the thermometer while it is still at high temperature or residual temperature with a damp cloth and do not place it on a cold surface.

2. Do not use in places beyond temperature metering capacity to avoid breakage.

Dual scale display: Fahrenheit [℉] and Celsius [℃], temperature range is 40 to 200 degrees Celsius.

(Do not use it above 200°C, and it is forbidden to enter the oil pan)

3. Note: This thermometer does not contain mercury, the thermometer is made of high temperature resistant tempered glass, and the shell is made of stainless steel, which is safe and non-toxic.

parameter:

Material: stainless steel, PP plastic, glass

Temperature measurement range: 20~200°C/60~400°F

Measurement Accuracy: ±2°C/4°F

Specification: 12"

The thermometer panel indicates the boiling stage of the caramel. The softness, hardness, flavor and taste of the caramel should be adjusted according to the temperature.

[Temperature 100℃] The surface of the syrup is calm and unshakeable. Dip the syrup into the water like a cloud and spread it in all directions.

[Temperature 105℃] This is the boiling point of sugar, and melting is water ordinary sweet.

[Temperature 110℃] Thread (dense syrup)

After the syrup is cooled, the syrup is more viscous between the two fingers, and it is thready when the fingers are open. For making syrup, pouring desserts and ice cream, etc.

[Temperature 120℃] Soft ball (soft ball state)

Syrup used for Italian meringue must pass at this stage.

[Temperature 130℃] Hard ball (hard ball state)

Syrups like marzipan or fondant are needed to reach this stage.

[Temperature 140℃] Soft crack (soft and brittle state)

Mainly used in candy.

[Temperature 150℃] Hard crack (hard and brittle state)< /p>

It can be used to make glaze on fruits, such as outer layer of "sugar haws", or syrup of "painted sugar man", etc.

[Temperature 160 ℃] This is the melting point of sugar. The boiling syrup is golden brown and immediately condenses into flaky brittle sugar when immersed in water.

[Temperature 160°C or more] Caramel (caramel state)

If cooked too long, it becomes darker and tastes bitter.

There is a removable clip on the back of the thermometer. When in use, clip the thermometer to the edge of the jar to free your hands.