Question 1

How do you get the battery cover off?

Accepted Answer

The thermometer comes with an extra battery! You'll need a tiny Phillips screwdriver, the kind that's sold for repairing glasses. I've found them at dollar stores. Just make sure the screwdriver includes a "plus" shaped head. The screwdriver I bought is magnetic, which holds onto the tiny screw. Attach it to a piece of tape or put in small container while changing the battery.

Once the screws are out, gently pry off the back section by sliding it up. The battery will be inside in a small pocket. I use the end of the tiny screwdriver to push it out of the pocket. Follow steps in reverse to get the cover back on when you've replaced the battery.

Question 2

Is it possible to calibrate the thermometer?

Accepted Answer

Hi, short answer is No, but there's a way to test for accuracy if you own more than one. The small instruction sheet does not state how or if the thermometer can be calibrated. However, since I own four of these, and cook in a commercial kitchen with three batches going at once, I've tested for temp accuracy with two thermometers in one batch pan to see if the temp reads the same. It will read the same temp (so either both are off to begin with, or both are accurate). Only one of the thermometers failed to  consistently read the same, so I only use the three that match each other when tested.

Since I don't have a third hand, and my husband is not always available to help stir, I've found a way to rest the thermometer spatula safely on the side of the pan. I wrap the top end of the spatula handle in thick rubberbands so it can catch and rest on the side of the pan. Otherwise it will slide down into the jam or syrup; the electronic readout is NOT WATERPROOF. Yep, found that one out the hard way too.

Here's another tip that I've found really helps with keeping the electronic readout consistent: turn the thermometer on AFTER you've submerged it into the hot liquid, not before. If you turn it on before submerging it, it will read the air temp (say, 70 degrees) rather than the batch temp. I've found that if I submerge the thermometer spatula while it is still off, and stir it for about a minute, the probe warms up and the readout will, when turned on, show a higher temp and take less time to reach the actual temp the batch is at. The temp readout climbs in increments, and if turned on at room temp, will take much longer to reach the actual temp you're trying to measure. Also, keep the spatula/probe submerged until cooking time ends. Don't take it out beforehand, then put it in again. It seems to get "confused" when I do this, and I've found the readout is able to remain more consistent with repeated use when I don't take it out during cooking. Hope this makes sense, hope it helps.

Question 3

Can this be made in blue color? blue with yellow lcd/led display

Accepted Answer

yes, this digital candy thermometer case and spatula can be made in blue color and LCD can be yellow display. but the mini order quantity for your order should be more then 3000 pcs. we need to produce this thermometer specially for you. can you accept MOQ 3000 pcs order?

Question 4

Are there any problems with steam fogging the temperature screen? This is a common problem with stick type probes..

Accepted Answer

Hi! No problem with steam fogging the readout at all. The spatula spoon handle is at least twice as long as other probes and holds the readout well above the surface of what’s cooking. Love this cook’s thermometer!

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Efeng Digital Meat Thermometer Candy Thermometer Spatula Thermometerwith Pot Clip & 9" Probe – Fast Instant Read Digital Food Thermometer for Candy Chocolate Jam Meat, BPA Free Silicon Frying

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