Digital insertion thermometer

Digital insertion thermometer

With the 14 cm long, stainless steel penetration needle, you can measure liquid and soft masses precisely from -26 °C to +250 °C. What is it suitable for? The insertion thermometer is ideal for precisely tempering couverture, chocolate and cake melts and is also suitable for liquid and viscous masses from the food and hobby sector as well as for ice cream bases, vanilla creams or bread doughs. The integrated temperature alarm provides reliable support; the thermometer can be used as a stand-alone device or placed on a magnetic surface using the magnet. How is it used? Prepare your ingredients. Melt or temper chocolate-like masses in the tempering device or over the water bath. Switch on the appliance and insert it so that 1-2 cm of the probe is immersed in the mass. Wait briefly and read the temperature on the display. Are you heating on the stove? Stir occasionally to avoid burning and measurement deviations due to uneven heat distribution. After use, clean the insertion probe under running water with a little washing-up liquid. Do not submerge the housing; simply wipe it with a damp cloth. The digital insertion thermometer offers you precise control when measuring liquid and viscous substances.