Specifications - CDN ProAccurate INTP662 Manual

Specifications

Infrared Scan
-76 to +662°F/
Measurement Range
-60 to +350°C
32 to 122°F/0 to 50°C
Operating Range
IP54
Water Resilience
Accuracy
(Tobj=59-95°F/
±1.1 F/±0.6°C
15-35°C,
Tamb=77°F/25°C)
-76 to 32°F/-60 to 0°C:
Accuracy
±(1.8°F/1°C + 0.1/
(Tamb=73 ±37.4°F/
degree C)
23 ±3°C)
32 to 149°F/0 to 65°C:
±1.8°F/±1°C
149 to 662°F/
65 to 350°C:
±1.5% of reading
8:1 optics ratio
Distance:Spot
0.95 default; adjustable
Emissivity Range
0.1 to 1, step .01
Resolution
(14.18 to 392°F/ 0.5°F/0.2°C, otherwise 1°F/1°C
-9.9 to 199.9°C)
2 DC 1.5V AAA Alkaline batteries
Power Supply
Typ. 18 hours, min 14 hours continuous use
Battery Life
(alkaline, with laser)
(auto power off after 15 seconds)
2.08 W x 6.22 H x 1.55 D (inches)/
Dimensions
52.9 W x 158.0 H x 39.3 D (mm)
5.11 oz/145 g (including battery)
Weight
Note for Induction Cooktops: Sometimes, the induction
cooktop magnetic field may interfere with digital
thermometers. If there is interference, briefly turn off the
induction cooktop to get a digital thermometer reading or
use a dial thermometer.
CAUTION: Avoid keeping the thermometer too close to
objects that continuously generate high heat for long
periods (i.e., hot plate). This can cause the thermometer
to overheat.
CE Note: This device could be sensitive to electrostatic
discharge. If electrostatic discharge or malfunctioning occurs,
please re-install the battery to reset this unit.
* Beef, Veal, Lamb – well . . . . 160°F . . .71°C
Thermocouple
* Beef, Veal, Lamb – medium. 145°F . . 63°C
Probe
(K type, Grounded)
* Beef, Veal, Lamb – rare . . . . 140°F . . 60°C
-76 to +662°F/
-60 to +350°C
Poultry . . . . . . . . . . . . . . . . . . 165°F . . .74°C
* Pork/Ham – pre-cooked . . . 145°F . . 63°C
Ground Meat. . . . . . . . . . . . . 160°F . . .71°C
* 3 minutes rest time
below 23°F/-5°C:
±1.8°F/±1°C
23 to 149°F/-5 to 65°C:
±0.9°F/0.5°C
above 149°F/65°C:
±1% of reading
Soft Ball
Firm Ball
Hard Ball
Soft Crack
Hard Crack
Note:
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 flavor development and increased oil absorption.
USDA SAFE FOOD TEMPERATURES
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
HIGH ALTITUDE ADJUSTMENT
FOR CANDY-MAKING
STAGE 2,000 feet 5,000 feet
230–236°F 224–230°F 219–225°F
238–244°F 232–238°F 227–233°F
246–264°F 240–258°F 235–253°F
266–286°F 260–286°F 255–275°F
296–306°F 290–300°F 285–295°F
OIL TEMPERATURE GUIDE
325–375°F/163-190°C is the normal desired
temperature for deep fry cooking.
When food is added to hot oil, the temperature of the
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
7,500 feet