Average Reviews:
(More customer reviews)I've been using this item for ten years now, and wish I could find something more reliable. I'm now on my third unit, and fourth probe. I still use it almost daily, but I've found it to be just not very durable. Even worse: I can't trust it. The probes, always short-lived, can be damaged by heat greater than 350F. That is just too low - there are many times when hotter ovens are necessary. When a probe goes bad, there is no indication until an expensive roast gets carbonized. This, of course, always seems to happen when guests are present. I regret giving such an enthusiastic first review. I wish I could reduce the number of stars I awarded. However, most of what I wrote still applies, so here it is in full: --------------- This is the best of the corded remote thermometers. Take it as a given that it is fairly short-lived. Now, don't hold that against it -- it has a hard job to do, it does it very well, and (what none of the other reviewers seem to realize) it does come with a lifetime guarantee. If you take care to not expose the probe to temperatures above 350 F, it should last. My first one lasted four years, and I was completely at a loss when it broke. Once you've cooked with a remote thermometer, you will not willingly go back to "guess-n-estimate," or supposed "instant read" thermometers that actually take 15 seconds while the oven quickly cools down and your wrist-hairs start to singe and curl. I used to be anxiously uncertain about making roast beef. Now, I bring it home, trim a little fat off, stick the probe in the center. Two minutes elapsed time, and I can kick back until it's time to make the pan gravy. Perfect (let me emphasize that) PERFECT every time. (Amazon used to stock the Maverick twin-probe cordless thermometer that monitors two temperatures and comes with a belt-clip pager. Ridiculous gadget overkill? Not if you have another life beside cooking, like (say) children. Hopefully they'll stock it again.) The buttons are well-made; the display is bright and clear; Setting time and/or temperature is a snap; battery life is about 1 1/2 years when left on all the time. I covered mine in olive oil/flour/fish sauce/raw ground beef/balsamic vinegar/whatever and it still worked (hint: the buttons are not water-resistant, so turn it upside down and wipe with a soapy sponge, then rinse the same way). You can calibrate your unit by sticking the probe in melting ice (for 32 F) and briskly-boiling water (for 212 F), but both of mine were spot-on, so you might skip this step. Uses you might not think of: Putting the probe in a big pot of water you're boiling for pasta. You can relax, knowing you'll be buzzed when it's finally boiling. Sticking the probe out of a closed window in the late Fall to warn you to harvest your last tomatoes. Sticking the probe in the middle of a swordfish steak, setting it for 125-130 F, and knowing that you will get utterly PERFECT swordfish by the time it is served. Sticking it in the middle of the largest meatball you are simmering in sauce -- you will feel completely secure that they are safe to feed to your children. When I'm cooking at a friend's house, I bring my big shop apron, my knives, my pastry scraper, and this thermometer. One last piece of advice: Stay away from the Polder models -- very poor design, engineering, and quality control.
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Product Description:
This thermometer with probe allows you to gauge the internal temperature of whatever you are cooking without opening the oven door, which is convenient and saves energy (as well as saving your face from a blast of heat). It also has a timer so you can be reminded when it's time to go check for doneness.
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