CDN IRL500 InstaRead Deep Fry Turkey Thermometer
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Product Feature
- 12-inch thermometer probe is perfect for deep frying vats
- Registers temperature ranging from 100 to 500 degrees Fahrenheit
- Stainless-steel clip adjusts to fit varying kettles
- Large 2-inch dial is easy to read
- Oil heated to the proper temperature produces a perfect deep-fried turkey
Product Description
CDN IRL500 InstaRead Deep Fry Turkey Thermometer- 12-inch thermometer probe is perfect for deep frying vats
- Registers temperature ranging from 100 to 500 degrees Fahrenheit
- Stainless-steel clip adjusts to fit varying kettles
- Large 2-inch dial is easy to read
- Oil heated to the proper temperature produces a perfect deep-fried turkey
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CDN IRL500 InstaRead Deep Fry Turkey Thermometer Review
Bottom line is that I bought the wrong thermometer.This thermometer was made for use in deep frying turkeys as its label clearly states. It needs to be in over 4 inches of oil to register the higher temperatures (above 290 deg. F in my case). In its first use I wanted to raise the temperature of just under 4" of oil to 350 Deg F. The readout climbed steadily to 290 Deg F and stopped. My initial response was, needs more heat so cranked up the burner. Readout stayed at 290. Got suspicious and tried a known accurate thermometer - oil was at 440 Deg F and climbing rapidly. I don't fault the manufacturer. I was using its product in a manner it wasn't specifically designed for.
So, why am I telling you I bought the wrong thermometer? Because I want to warn potential users to be aware that there may be a problem getting readouts of higher temps. You could end up with dangerously overheated oil.
From other reviews I have seen this limitation is not present on all thermometers of this model.
The pros for this device: easy to calibrate, accurate readings after calibration, clips securely to pot, easy to adjust depth of probe, easy to read
Cons: Doesn't always stay calibrated, Water BP readings can vary by 20 to almost 50 Deg F. This is the reason for just 4 stars.
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