Dough scraper with penetration thermometer, 32 cm

Dough scraper with penetration thermometer, 32 cm

The thermometer is inserted into the silicone spatula and measures reliably when stirring; the stainless steel needle covers -50 to +300 °C. The flexible silicone head fits snugly around the edge of the bowl and pan and is heat-resistant; continuous scraping distributes the heat evenly - for very precise results. The dough scraper with thermometer combines measuring and stirring in one step. What is the tool suitable for? For ice cream bases, vanilla creams, sauces and for melting and tempering chocolate or chocolate-like masses in a tempering device or over a water bath. How is it used? Insert the thermometer into the spatula, heat the mixture on the stove or in a bain-marie and stir; scrape the base and sides regularly. Make sure that the needle is immersed by 1-2 cm and stir continuously or sporadically, depending on the mixture, to control the temperature optimally. Then remove the thermometer and clean only the insertion needle with water and washing-up liquid (thermometer is splash-proof); put the dough scraper in the dishwasher.