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CDN IRL500 Long Stem Fry Thermometer - Insta-Read, Turkey Fry
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- Perfect for deep fat frying in large containers/vats
- Durable laboratory glass lens- Large 2-inch dial
- Temperature/Recalibratable guides/Long 12-inch stem
- Measurement Range:100 to 500 F/38 to 260 C
- Adjustable stainless steel clip-5 year limited warranty
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From the manufacturer
IRL500 - Long Stem Fry Thermometer.
CDN is your resource for kitchen measurement tools, with a broad assortment of thermometers, timers and scales. CDN is a global category leader with the personal service and commitment of a business that has been family owned for over 30 years. All over the world, people rely on CDN for product innovation, superior customer service, quality and value.
The Perfect Deep-Fried Turkey Thermometer
For absolutely delicious, tender turkey or other poultry, try deep-frying, a 'new' method that has been used in the South for decades. The result is a bird that is juicy but has no greasy taste. Speed is another bonus — a 14-pound turkey typically cooks in an hour or less. The more oil that is used, the less the oil temperature will drop when the turkey is added. The simple secret to properly deep-frying is to use a sufficient amount of oil, at the proper temperature, and cook for the correct time.
CDN’s Long Stem Fry Thermometer (IRL500) allows you to make sure that the proper oil temperature is maintained. This thermometer can be used with any size deep fry kettle and comes with an exclusive adjustable stainless steel clip for mounting on the side of the kettle. Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.
- Measurement Range: 100 to 500°F/38 to 260°C
- Durable laboratory glass lens
- Large 2-inch dial
- Long stainless steel 12-inch stem
- Adjustable stainless steel clip
- 5-year limited warranty
Tips for Deep Frying your Turkey:
A deep-fried turkey is an excellent dish, but it is one that must not be prepared inside the average home kitchen. For safety reasons, it is best done outside. The oil is hot, and it will bubble when the turkey is first lowered into the kettle. Lifting the turkey out of the kettle after it is cooked is more safely done if it is cooked on a heat source that is close to the ground.
Note: These instructions are general in nature. For more exact information refer to the instructions that came with your deep fry cooker.
1.Determine the correct amount of oil to use — 1 to 2 inches above the bird. A convenient way to do this is to place the raw bird in the kettle and fill it to the proper depth with water. Remove the bird and note the height of the water on the side of the kettle. This is the height to which oil should be added. Empty the water and thoroughly dry the kettle.
2. Remove the plastic pop up timer and plastic strap that holds the legs together, if present.
3. Wash, dry, and weigh the bird. Cooking time is about 3.5 minutes per pound. Let the bird come to room temperature.
4. Add oil to a completely dry kettle and heat it to a temperature of 375 to 400°F. The IRL500 may be clipped to the inner, if used, or outer kettle. The clip of the IRL500 can be adjusted to accommodate extra-wide rimmed kettles. Simply bend the longer of the two arms inward.
5. Season the bird as desired.
6. If an inner kettle is used, place the bird inside. If using a single kettle, wire the bird securely so that it can be safely withdrawn from the hot oil after it is cooked. CAUTION: Use an insulated mitt and slowly lower the bird into the hot oil. Be sure to protect yourself from the steam that will be generated.
7. The oil temperature will drop after the bird is added. Maintain a temperature of about 350°F. A 14-pound bird will take approximately 45 minutes to cook.
8. After the bird is cooked, carefully remove it from the oil and let it drain. It may be helpful to have a rack to support the bird to allow for proper drainage. Tip: Meat should be allowed to “rest” for 10 to 15 minutes, after it is removed from oven. This allows time for the meat’s internal temperature to stabilize and the juices to redistribute. This will result in a roast that is both juicier and easier to carve.
9. Leave the thermometer in the kettle to ensure the oil has completely cooled before disposal. Clean the thermometer using soap and warm water.
- Outdoor deep fry poultry
- Large deep fry containers
CDN - Kitchen Measurement Tools
Component Design Northwest, Inc. (CDN) is your resource for kitchen measurement tools, with a broad assortment of thermometers, timers and scales. The company is a global category leader with the personal service and commitment of a business that has been family owned for over 30 years.
CDN has a solution for any temperature-measuring task, from digital to dial thermometers, from ultra-fast thermocouple thermometers to infrared thermometers for non-contact surface temperatures. The company also offers specially designed thermometers including beverage and frothing, oven and grill, refrigerator/freezer and candy and deep fry models, as well as a wide assortment of digital and mechanical timers with advanced features.
CDN takes extra steps to ensure quality, durability and accuracy. The company uses 304-grade stainless steel, superior to the stainless steel used in many other thermometers. Features include 1.5 mm thin tip technology, field recalibration, rapid response and temperature memory. Most thermometers in the ProAccurate line are manufactured with BioCote, which helps protect against bacterial cross contamination and food-borne microbe growth when used in conjunction with good hygiene/cleaning practices.
CDN products are sold in over 3,000 retail stores, plus they are used in over 15,000 commercial locations, including large coffee and restaurant chains. All over the world, people rely on CDN for product innovation, superior customer service, quality and value.
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|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Amazon.com||Amazon.com||W & P Trading Corporation||Amazon.com||Amazon.com|
|Item Dimensions||5.1 x 16.4 x 2.3 in||1.75 x 1.75 x 5.5 in||3.75 x 8.5 x 2 in||1.5 x 6 x 1 in||3.5 x 9.1 x 1.25 in|
|Material Type||Stainless steel||Multi||stainless steel||Multi||Plastic|
For absolutely delicious, tender turkey or other poultry, try deep-frying, a “new” method that has been used in the South for decades. The result is a bird that is juicy but has no greasy taste. Speed is another bonus— a 14-pound turkey typically cooks in an hour or less. The more oil that is used, the less the oil temperature will drop when the turkey is added. The simple secret to properly deep-frying is to use a sufficient amount of oil, at the proper temperature, and cook for the correct time. The IRL500 allows you to make sure that the proper oil temperature is maintained. This thermometer can be used with any size deep fry kettle. From meats to chocolate, the oven or the freezer, whatever you need a temperature reading on, CDN has the thermometer for the task. Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.
Popular in Southern cooking for decades, deep-fried whole turkey is gaining a national audience. When cooked properly its delicious, juicy, and has no greasy taste. Each fry kettle has its own instructions, but generally for best results the oil should first be heated to between 375 and 400 degrees Fahrenheit, and after the bird is added, maintained at 350 degrees Fahrenheit. With its adjustable stainless-steel clip, this 12-inch-long thermometer is ideal for attaching to any size vat or kettle to monitor oil temperature. Large and easy-to-read, the 2-inch dial registers temperatures ranging from 100 to 500 degrees Fahrenheit, and can be left in after cooking is complete to ensure the oil has completely cooled. A 14-pound bird usually cooks in approximately 45 minutes. The protective sheath for the thermometer features a pocket clip and loop to conveniently hold the probe. Since a large amount of hot oil is required, turkeys and other poultry should always be deep-fried outdoors. A five-year warranty covers the thermometer against defects.--Ann Bieri
Top customer reviews
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This one, like many others, has a nut at the top of the probe, just underneath the dial, that you can crank with pliers to make the temp reading accurately correspond to the temp of the measured object (I used boiling water).
I test all of this type probe in heated water on the stove. With the probe inserted into the water, when the water reaches a rolling boil, if the needle indicator is not at 212 F or 100 C, use the pliers as you hold the dial still to adjust the dial indicator needle to the boiling point of water. This will at least make this unit accurate at 212 F, but don't forget the unit might not reflect the ambient room temp accurately when allowed to cool (my house is maintained at 76; unit shows 100 room temp although calibrated to show boiling water at 212) and may not accurately indicate frying temps of 300-375. The US does not offer a quality unit of this type. You take your chances with all of these, whether you spend more or less than the cost of this unit.
The best solution is to stop relying on these cheaply-made unreliable bi-metal probes, and to spend the money on the Thermo-pen Mk IV probe. I won't review that unit here, but a quick search will lead you to the correct official site.
As for this unit, I've got it dialed in to accurately reflect stovetop boiling water, but, as I stated above, this is no guarantee this unit or others like it will be accurate at deep-fry temps. I will use my Thermo-pen to test the accuracy of this unit in boiling oil. I will post the results here.
Update: I have calibrated this unit with my super-accurate, expensive themo-couple device. As expected, inaccurate under 200 degrees. However, accurate over 300 degrees, which is where one starts to actually deep-fry. As long as I can have an accurate deep-fry probe for the range of 300-360, I am happy. I am happy with this unit, as verified by my thermo-couple tester.
Mine stopped working completely after the first use, the way it measures temp is by a coil metal filament inside the long neck. When it heats up the coil expands spinning the red indicator. In my case it is obvious the weld/solder of the filament to the wall of the neck broke causing the unit not to function at all! VERY DANGEROUS when dealing with hot oil!!!
I wouldn't recommend this thermometer if you're just using it for cooking, or homebrewing. The scale is large, so it's meant for temperatures in excess of 300 degrees Fahrenheit.
While it was working, it was very convenient and seemed to be pretty accurate when compared to another thermometer. However, I found it a bit difficult to keep the probe close to the wall of the pot - it kept wandering into the middle and getting in the way of my fry tools.
The two stars are for the quick failure of the thermometer. If it had continued to function, I would probably rate it at 4 stars.