Sur La Table Candy/Deep Fry Thermometer
- Use for making candy, jelly, deep-frying, meats, poultry, yeasts and dough
- Features temperature range of 100–400°F
- Durable stainless steel clip holds securely to pan or dish
- Waterproof and shatter-proof for lasting use
- Made in China
- Dimensions: 7" long; 1¾" dial.
Questions & Answers
The package says the sheath can be used to turn the nut for calibrating, but I can't see any way to do that. Am I missing something
1. Seat the hex nut on the thermometer into the head of the sheath.
2. Immerse thermometer in sheath into at least 2 inches of ice water*
(2/3 ice to 1/3 water) or boiling water (212°F/100°C at sea level).
3. Rotate the nut clockwise to increase the reading. Rotate the nut counter clockwise
to decrease the reading.
4. Stop adjusting when the pointer indicates the temperature of the water.
*NOTE: It is very difficult to get a 32°F/0°C ice water temperature. It will probably be closer to 34°F/1°C.
Q. Recalibration, how do I do that?
A1. A thermometer may lose accuracy after years of use or after a particularly hard jolt. The hex nut on the underside of the thermometer is used to bring the thermometer back into calibration. First, you need a container of water at a known temperature — the closer to the mid-range the better. A fever thermometer is ideal for measuring the temperature of the water. Lacking that, ice water* (3/4 ice to 1/4 water) in a glass or boiling water (adjust for altitude above 1,000 feet) can be used. Please be cautious around boiling water.
Immerse the thermometer stem in the water to a depth of at least 2 inches.
Hold the dial firmly (pliers or a wrench may have to be used) and slowly rotate the hex nut beneath the dial. Use the pliers or wrench to adjust the next nut. The pointer will start to move.
Rotate the nut clockwise to increase the reading. Rotate the nut counter clockwise to decrease the reading.
Stop adjusting when the pointer indicates the temperature of the water.