Thermometers, oven temperature probes

[Burner model GI 438E]

I have a gas stove Burner model GI 438E (stainless steel) with cast iron gratings. The oven is also gas.

After turning on the oven, I put the thermometer on the wire rack, at the level at which I will cook. And I set the figure with the rotary knob that corresponds to the temperature indicated in the instructions (table). When the oven warms up, I look at the thermometer and start adjusting the temperature I want. But keep in mind that the thermometer can show different temperatures inside the oven. This will depend on where you put the thermometer. Closer to the glass (edge) of the oven, the temperature will be slightly lower than if the thermometer is in the middle of the oven. In general, I noticed that if girls bake buns at the same temperature as me, then baking takes 25-30 minutes for them, I have more time, 45 minutes.

Thank you. I have Gorene 475, inside the oven is the same as yours. I understood how you set the temperature in the oven, focusing on the thermometer.
But you did not write the most interesting thing - did you check with a thermometer whether the temperature you set was maintained throughout the entire baking process?
I got used to the oven more or less and empirically found out that the best result is obtained if I set the regulator to the 5th division, heat up the oven for several minutes, put the baking sheet on the third level from the bottom and bake until tender. I don’t know the time, I determine the readiness by smell and appearance.
I used to set the regulator to level 4 and the pastries were baked for a long time and overdried

When the oven is fully warmed up and the fire is low (just keeping it warm), I look at the thermometer. If the thermometer stably shows me the temperature above or below the desired one, then I begin to twist the rotary knob from the oven, and thereby catch the desired temperature. But at the same time, you need to be completely confident in your thermometer. If possible, check with more than one thermometer (borrow from friends). Of course, buying this stove, I hoped that there would be no problems with this. That you just turn the knob to the desired number, which will correspond to the degrees indicated in the instructions. After all, the stoves of the Gorenya firm are considered not bad. At least nothing has burnt in it yet. Indeed, at the very bottom of these stoves there is a special large stone.
I don’t know how I managed to explain myself, it’s much easier to show in practice.

When the oven is fully warmed up and the fire is low (just keeping it warm), I look at the thermometer. If the thermometer stably shows me the temperature above or below the desired one, then I begin to twist the rotary knob from the oven, and thereby catch the desired temperature. But at the same time, you need to be completely confident in your thermometer. If possible, check with more than one thermometer (borrow from friends). Of course, buying this stove, I hoped that there would be no problems with this. That you just turn the knob to the desired number, which will correspond to the degrees indicated in the instructions. After all, the stoves of the Gorenya firm are considered not bad. At least nothing has burnt in it yet. Indeed, at the very bottom of these stoves there is a special large stone.
I don’t know how I managed to explain myself, it’s much easier to show in practice.

From your answer, I understood that the oven still lowers the temperature during the baking process (when the fire is low). I didn’t understand about a special large stone, I went to look.Yes, there is some gray stone at the bottom, but it seems to me that it does not have any effect on the temperature in the oven, but it may help to maintain the temperature in the drying box. Even if the oven does not completely do everything that is stated by the manufacturer in terms of maintaining the temperature, it still suits me completely as an oven.

The fire in the oven first burns at full power, heating the oven to the set temperature. Reaching the set temperature, the fire is automatically reduced to the minimum. And it burns very small, to maintain a constant set temperature. When reducing the heat in the oven, the temperature must not drop below the set temperature with the rotary knob. If you open the oven door (to check if the food is ready), the temperature starts to drop. The fire automatically starts to burn more, bringing the temperature again to the set one. Then it switches back to the temperature maintenance mode.
The gray stone is just the same associated with the temperature regime. It also helps maintain the set temperature. It's just located under the oven (no matter what takes up space in the oven itself). These are not my guesses, just my husband's father was a gasman. And when we were choosing a stove for ourselves, this issue was discussed more than once.

The fire in the oven first burns at full power, heating the oven to the set temperature. Reaching the set temperature, the fire is automatically reduced to the minimum. And it burns very small, to maintain a constant set temperature. When reducing the heat in the oven, the temperature must not drop below the set temperature with the rotary knob. If you open the oven door (to check if the food is ready), the temperature starts to drop. The fire automatically starts to burn more, bringing the temperature again to the set one. Then it switches back to the temperature maintenance mode.

After the oven has completely warmed up, it switches to the keeping temperature mode. If you do not open the door, the temperature in the oven should remain constant, because it is maintained by the thermostat, as it is written in the instructions.
I keep trying to find out from you, have you checked what actually happens in the mode of maintaining the temperature? Does the oven keep the temperature on hold or not?

My purchase today in the store "Khlebograd" Voronezh st. Leningradskaya, 134a.
Thermometer electr. needle. Battery operated.

Today it worked out and I am very happy with my purchase! I reduced the time indicated in the recipe for baking according to the thermometer, and baked 3 loaves at once. I measured the temperature in 2 and took all 3 out of the oven. One of them had a suspiciously darker bottom in one place. If left before the specified time, and there were still 15 minutes, then they would have burned. Baking in molds.



And so everything turned out fine.

The thermometer also came in handy when baking bread in KhP. Had to open the lid while baking. At the end of the program, I checked the temperature - 91 degrees, pieces of dough stuck on the needle of the thermometer. I took out the bucket, let the HP cool down a little (the hot one did not turn on right away), installed the bucket again, turned on the Keks program, waited 20 minutes. I checked it with a thermometer - 94 degrees. The bread is good.

I bought a thermometer for Tescom's oven yesterday. Today I decided to check the oven and was slightly taken aback by what I saw. Some of them are lying: either the oven or the thermometer

The instructions indicate that at the 5th level of the regulator, the temperature is about 220 degrees. I checked, my thermometer shows a stable 175 degrees and not more. And who to believe? Teskome or Burning?
How can you check if the thermometer readings are correct?

The easiest way is to put it in boiling water. At normal pressure, sea level should be strictly one hundred degrees.

We're talking about an oven thermometer - are you sure you can put it in water? I'm not sure at all

I have a bad feeling that due to the principle of operation (after preheating, the thermostat turns on and reduces the fire to a minimum), in the Burning oven, at any position of the regulator, there will be approximately the same temperature of 175-190 degrees.
That is, there is no question of any 150 degrees at the minimum, the temperature is much higher, so my meringues will blush very quickly and try to burn (now it is clear why). We are also not talking about 280 degrees at the maximum, because the oven reduces the gas level and the temperature drops to 190 degrees.
Something they too clever there, in this company Gorene. Maybe the temperature is different at different levels of the baking sheets, I have not checked it yet, but I will definitely check it.

Option number two is to put a pot of water in the oven and a thermometer next to it.

Option number two is to put a pot of water in the oven and a thermometer next to it.

There is one way - testing with flour, it should give fairly accurate results.

Gorenje stoves with gas ovens are unsuccessful, there are many complaints about the malfunctioning of the ovens, but the electric ones work fine. The nephew enlightened, because at one time he worked in a large household store. technicians in the claims department.

It will definitely work out! Only a few times - these temperature probes fail very quickly, the cable is frayed, the electronics - have wasted money for a couple of such

Tell me, is their cable heat-resistant?
(Maybe the reason for getting out of standing is that it is not heat resistant?)
Should the stylus be fully lowered or just inserted?

The probe itself goes down into the dough to the middle of the bread! The needle works fine!
The cable is frayed and flattened by the oven door.
The electronics-board with indicators on the control panel itself fails

And I have a meat probe, is it good? (today I was exhausted to poke with a wooden stick, I don't understand whether it sticks or not)

And a little more aside the question: what does it mean to "cool on the grill"? Is it like putting the finished bread on some kind of wire rack, well, let's say from the same oven ... but where to put it? under it should the air be? Or cool it right in the oven? And if on the table, then cover the top? And if I eat a crispy crust, cover it anyway?
Sorry for so many questions and all in one heap ...

If the dough is raw inside the bread, then on the knitting needle, toothpick and other auxiliary sticks, a dough deposit will remain, as if the stick is dipped in raw dough, sour cream, and so on.
If the bread is baked, the stick will remain only slightly damp, dry, without plaque, and stretching raw dough.

We put any ready-made bread on the grate - so that there is air access below, the bread dries out from condensation, and is not wet.
You can cover the bread with a towel on top, or you can leave it to cool.

Bread is a perishable product that quickly begins to dry out and stale. And the crust of the bread will not crunch for a long time, the moist crumb affects, which gives the crust its moisture.

And this is not even for a clue when the milk boils. namely the determination of its (milk) temperature. there, when preparing cheese, you need to set a specific temperature for milk.

Well, if for cheeses - then of course.

help please, I don’t think I bought a digital thermometer FSH-135 in a peki store myself (we have a link on our website) it’s digital from -50 to +300. only now I turn it on, then I stuck it 5 cm and then point 3. Press the HOLD button to hold the information on the scoreboard.
change time 1 sec.
I don’t understand. I have to watch the temperature of the bread in seconds or what? because it increases and does not stop. I ran to 97, I broke a piece off it for baked. but with rye, I’m a beginner, maybe it’s just oozing, and I’ll just have to throw out the top.
maybe someone has a similar thermometer

There are such round, hanging thermometers (with a hook at the top for suspension), with a temperature run up to 300 * C and they are called "for ovens" - it looks like this



Make a request on an Internet, that's how I bought

Are there multipurpose thermometers so that they can be used for yogurt, and for sugar syrup, and for bread, and for meat? I can't read the whole topic Well, and at a reasonable price

Are there multipurpose thermometers so that they can be used for yogurt, and for sugar syrup, and for bread, and for meat? I can't read the whole topic Well, and at a reasonable price

We have here one of the models-... is inexpensive, 100 hryvnia.

Are there multipurpose thermometers so that they can be used for yogurt, and for sugar syrup, and for bread, and for meat? Well and at a reasonable price

Anna, I don't know how reasonable the price will seem, but I have such a thermometer and I'm happy with it.

I don't scold my electronic one, it's just that you can't put it in the oven, so I can stick it into bread or meat and put it to bake with it and watch the temperature, once again without opening the door and taking out the product. To do this, I have another thermometer, not an electronic one, but it has a short stem - it is not convenient for measurements in tall dishes and its limit is 120 C.

As for the speed of measurements - electronic measures much slower than non-electronic ones.
Both are expensive, non-Chinese: electronic - Swiss, non-electronic - German.

There is no perfection in the world It looks like two will have to buy

Even before buying both, I thought that the probe on flexible wiring was perfect, but alas - the wiring can be frayed by the oven door, plus it still gives a gap, and in general it is somehow inconvenient to use it like that.

And someone took a thermometer like in the Peki-sam online store. The price is not great, but how good is it? Rate of change, accuracy, and more

And someone took a thermometer like in the Peki-sam online store. The price is not great, but how good is it? Rate of change, accuracy, and more

I have the same, only black, it shows exactly, until I let it down

Girls, help with a choice. From experience, which thermometer is more needed:
1.thermometer with food measurement scale from 0-120 degrees or
2. thermometer with a scale of measurements of food 40-100 degrees. plus measuring the oven temperature 50-300 degrees.
both thermometers in metal are not electronic.
P.S. stove with oven where there is a knob for setting the temperature.

[Burner model GI 438E]

I have a gas stove Burner model GI 438E (stainless steel) with cast iron gratings. The oven is also gas.

After turning on the oven, I put the thermometer on the wire rack, at the level at which I will cook. And I set with a rotary knob the figure that corresponds to the temperature indicated in the instructions (table). When the oven warms up, I look at the thermometer and start adjusting the temperature I want. But keep in mind that the thermometer can show different temperatures inside the oven. This will depend on where you put the thermometer. Closer to the glass (edge) of the oven, the temperature will be slightly lower than if the thermometer is in the middle of the oven. In general, I noticed that if the girls bake buns at the same temperature as me, then their baking takes 25-30 minutes, I have more time, 45 minutes.

I have a stove like yours. I really like the stove. But recently I ran into the problem of making meringues. We need a temperature of 100 degrees and below, and we have it from 150 degrees. I bought a thermometer the same as yours. Now how do you use it for baking meringues? Tell me.

Good day! And who has such a thermometer?
Can it be left in the oven? It is written that the working range is 0-120. Will he feel bad in the oven?

Girls, can someone answer me, what should be the temperature of the fish ready

Lyuba, not less than 67 ºС.

Girls, can anyone tell me how much the bread temperature should be? I have an oven with a temperature probe, but the instructions only indicate the degrees for meat, but I want to use it for baking too, since he turns off the oven for me, having reached the desired temperature and calls me So nothing can burn.Is this possible?

The meat turns out great:




P. P Oh, but I had to start from the first page - there is also the answer to my question. Sorry, I found it.

The temperature for bread is 94-98 * C inside the crumb - the result is guaranteed

So I tested my dipstick on bread, exactly 95 degrees and everything is so beautiful. The oven turned off by itself, I will no longer stand guard near it. Thanks Admin.

When choosing between these two thermometers, which one to give preference to?

[only upstairs]

Inna, are temperature probes purchased for his?

The first is good for the oven, but the 100 * scale is small - only for bread 94-98 * C.

The second can be used only upstairs, for a pan for example. Or take the meat out of the oven and measure the pace. and then put back into the oven.

For me, it is advisable to have one temperature probe for 100-120 * for bread, and a metal one so that you can measure the temperature of the oven up to 250-300 *

Second for 200-250 for other needs upstairs, without an oven

So I tested my dipstick on bread, exactly 95 degrees and everything is so beautiful. The oven has turned itself off

What kind of oven is this? Take a photo for the curious.

You are welcome. Oven AEG B6871-4 Competence.

You are welcome. Oven AEG B6871-4 Competence

What a beauty! Wow! My oven broke down, now, just in a state of choice - a stove, an inline or an inline + a mini-oven ... The last option is the most budgetary. But if there are such plates that will cook meat without me !! We need to think hard, maybe his budget ...

Girls, I give a tip to inexpensive domestic thermometers for ovens, it turns out they are made in Moscow - LLC "First Thermometer Plant"
Price 160 re ...

🔗

There are also glass thermometers for meat (inserted into meat, put in the oven) but there the maximum temperature is 85 - chicken
Price 90 re

🔗
Well, the most exotic one is a real culinary thermometer, from + 20 to +200, for syrups and jam! Such a retro, glassy - handsome man! True, it was cocked and glued in the very first use ... After gluing I have not tried to use it yet - I'm afraid))
Price 90 re

🔗

Sorry for the inattention ... Well, nothing, let it hang as a reminder))
But I don’t buy digital thermometers any more, I have two Chinese "died", the first one - the cable was interrupted by the oven door, the second - fell down and the digital display stopped working. So a metal thermometer in the oven, for me personally, is the best option.
And the price is the PRICE !!!

Yes, of course, let there be a reminder, I'm not in terms of what it was already, but in terms of praise for these thermometers, since I myself have been using it for so much time and am very satisfied. For the oven, I even have two of them - but let it be just in case, I'm thrifty-I-I ...

For the oven, I even have two of them - but let it be just in case, I'm thrifty-I-I ...

Listen, you can buy several and place them in different corners of the oven for complete temperature monitoring! Price allows! )))

super!!!

Girls, and I have such as in this photo, Gefu and something began to junk - shows the temperature for 200 and the F mark, is that, according to Forengate or what? And now what to do with it? Throw it away immediately?

Girls, and I have someone like in this photo and something began to junk - it shows the temperature for 200 and the F icon, is that, according to Forengate chtoli? And now what to do with it? Throw it away immediately?

you switched it to Fahrenheit.
switch back to Celsius scale

Yesterday I also bought a meat thermometer !! Mechanical with pictures of animals it is written that it is German. I haven't tried it yet. I was happy with the purchase like a baby And at home my relatives were laughing ..... They say useless crap! Everyone nailed it somewhere to fit it Barely saved my charm) Delitants what to take from them

Girls from Ukraine, can anyone need this information:
Oven thermometer 35 UAH 🔗
Thermometers of 1 thermometer plant (Russia, Moscow) can be bought in Ukraine
🔗 - I just bought a thermometer for the oven for 40 UAH; I also bought a bimetallic needle "Steklopribor" up to 120 ° C (I don't remember the price somewhere around 10-14 UAH). The assortment on the site is not always complete - you have to ask ...
Bimetallic truth in boiling water showed 98 ºС, and the thermometer for canning 99 ºС.
Probably, you just need to make an amendment for these 1-2 degrees ...

Bimetallic truth in boiling water showed 98 ºС, and the thermometer for canning 99 ºС.
Probably, you just need to make an amendment for these 1-2 degrees ...

The boiling point of water is 100 ° C - at sea level. The higher from sea level, the lower the boiling point - about minus 1 degree for every 300 meters of altitude. A little off topic, but suddenly someone will come in handy))

Girls, I boast! I got a thermometer from Ikea today. it is up to 130s with a probe on the harness. it turns out how convenient it is to cook with it! the block itself on a magnet, placed on the oven. I put the probe into the dough, set the expected temp. 98s \ there is such a chip \ and so reaching the backside. pace. there was a signal - done! what was my surprise to see that there were still 25 minutes left on the oven timer. on prescription! I held the bread for another minute. five for fidelity and on the grate ... the crust is good crispy on all sides, cut off the edge while still warm, everything is fine inside ... now I am writing and wonder what would have happened to him in 25 minutes .... wow!


it also has a timer function ... the price is about 260 rubles. took through the joint venture from ikea in gdansk-poland.

Yes, a very convenient piece, 100% quality control of baking