High Quality Temp Probe

"nycop" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've had problems with Polder temp probes and seen one of the TV chef's suggest the below
probe..it's more costly them Taylor or Polder but it looks much more professtional..anyone here
using these?

control3.com4045p.htmOpen ↗

I don't have one, but the description does not specifically say that the probe can be placed in an
oven. It says, "This is the thermometer to use in foods, soils, cuvets, water baths, wastewater, and
incubators." Unless incubators are the same as ovens, I would be wary of using it in the oven. To
me, probe thermometers are most useful when used to measure temperature of meat while roasting
(without having to remove the meat from the oven or poke more than one hole in the meat). If it
can't do that, what's the point of getting a probe?

rona

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In rec.food.cooking said:

I've had problems with Polder temp probes and seen one of the TV chef's suggest the below
probe..it's more costly them Taylor or Polder but it looks much more professtional..anyone here
using these?

Quoted message said:

control3.com4045p.htmOpen ↗

I don't know, but it looks like a quick-read type, and doesn't look like the probe could be left in
a roast in an oven.

--
...I'm an air-conditioned gypsy...

- The Who

On Sat, 27 Dec 2003 00:37:47 +0000 (UTC), [email hidden]

Quoted message said:

In rec.food.cooking said:

I've had problems with Polder temp probes and seen one of the TV chef's suggest the below
probe..it's more costly them Taylor or Polder but it looks much more professtional..anyone here
using these?

Quoted message said:

control3.com4045p.htmOpen ↗

I don't know, but it looks like a quick-read type, and doesn't look like the probe could be left in
a roast in an oven.

If it has high/low audible alarm settings, I would suspect it's the type you can leave in whetever
you're monitoring.

-sw

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

In rec.food.cooking said:

I've had problems with Polder temp probes and seen one of the TV chef's suggest the below
probe..it's more costly them Taylor or Polder but it looks much more professtional..anyone here
using these?

Quoted message said:

control3.com4045p.htmOpen ↗

I don't know, but it looks like a quick-read type, and doesn't look like the probe could be left
in a roast in an oven.

I just checked the spec's..it will handle oven temps up to 500.

Range is –58.0 to 500.8°F and –50.0 to 260.0°C · Resolution is 0.1° · Accuracy is ±1°C · Unit size
is 2 x 4 x 1/2 inches · Probe dimensions: .14 inch diameter, 7-1/4 inch length, and 3 foot cable
length · Weight is 3 ounces