Thermometers, oven temperature probes

[Admin]

Admin,

Girls, good evening! Finally, I also have a bread thermometer. True, it is not for bread, but for meat, but the temperature of the bread shows well. I bought this, as shown-2in1. Inspiration also shows tempera. fine. My gas shows 20 degrees more. So I recommend it. In Yekaterinburg I ordered it through an int.-magician. Option. A week later I received it. I am very satisfied.

My gas shows 20 degrees more.

Did you compare exactly the temperature set in the oven and the temperature indicated by the thermometer inside the oven or inside the product?

Anyuta, I compared the set temperature of the oven and on the thermometer, which I put on the wire rack. I probably have the cheapest stove, so I was not surprised. When I bought this stove I didn't diminish that I would bake bread.
And in bread, in general, you can see how the temperature rises. Somewhere in 30 minutes. after the start of baking, you stick the thermome into the bread and look.

[Admin]

Admin, please advise a thermometer to determine the temperature of the grill plates, I'm dull, which one I can't think of

[It can take these supposed speed wizards 10 to 30 seconds to get to the top, which of course is the number you need to see. If you take it out of the food before it reaches its maximum value, you will not be able to know the exact temperature.]

LONG MOMENT

Why is my 'instant' thermometer so slow to show the temperature of food?

There are two types of so-called instantaneous thermometers: dial and digital type of reading the output data. But do they really give out temperature readings instantly? Don't even hope! It can take these supposed speed wizards 10 to 30 seconds to get to the top, which of course is the number you need to see. If you take it out of the food before it reaches its maximum value, you will not be able to know the exact temperature.

Of course, you want to get a read as soon as possible. You don’t want to stand with your hand in the oven until this “instant” (and in fact, very slow) thermometer decides to show the actual temperature inside your roast. But the sad truth is that no thermometer can show the temperature of the food until it itself — the thermometer, or at least its sensor — reaches the temperature of the food into which it was lowered. In fact, you could say that the only thing a thermometer can do is show you its own temperature. There is little you can do about the time it takes for a thermometer to reach product temperature, other than choosing a digital thermometer rather than a pointer thermometer, because, as I will explain below, digital thermometers are faster than pointer thermometers.

What you really can do is find out exactly where in food you measure the temperature. The two types of "instant" thermometers differ significantly in this respect.

Pointer thermometers - temperature probe measure the temperature using a bimetallic coil located in the rod: the coil is made up of two different metals connected together. As the two metals expand at different rates when heated, the heat turns the coil, which in turn turns the needle on the dial. Unfortunately, the coil of the temperature sensor is usually more than 2.5 cm long, so you are actually measuring the average temperature over most of the product. But often you need to be able to measure the local temperature.For example, inside a roasted turkey, the temperature varies slightly from place to place, but to check the degree of doneness, you must know the specific temperature in the thickest part of the bird's thigh.

Digital thermometer, on the other hand, measures the temperature at one specific location in the product. It contains a tiny semiconductor that is powered by batteries and whose electrical resistance changes with temperature (technically a thermistor). A computer chip converts resistance into electrical signals that drive a digital display. Since a tiny thermistor is located at the end of the sensor, a digital thermometer is especially good for observing a steak or grilled chop, for example when you need to know the temperature inside a food being cooked.

Another advantage of digital thermometers is that they quickly heat up to the temperature of the food being cooked - due to the small size of the thermometer. This is why they usually give readings faster than pointer-type thermometers.

[Admin]

Admin, Thanks for the useful information

[lega]

lega, can you please tell me how you checked your thermometer ??
And then I seem to have corrected my new one ...
Now I'm not at all sure what it shows correctly ...

And then I seem to have corrected my new one ...

How can you correct the thermometer? I don't know anything about that.

I just check my thermometers - I have several of them, I check with boiling water in a kettle (temperature probes, and a kettle with the ability to set the temperature). Teskomovsky from a ham maker, electronic from Gefu and Fakelmanovsky - all normal, it's just that the temperature is set differently. The most braking fakelmanovsky.
A twin thermometer from Gefu was also tested with a kettle and an oven. I have a Kuppersbusch oven. This company has specialized in cooking stoves throughout its history, so I actually trusted her oven, but I was curious to check the temperature. We can say that I bought this double thermometer to satisfy curiosity. The reading on the thermometer matched the set temperature - it seemed convincing to me. I don’t know how else to check the oven temperature, but the temperature probe at home is only boiled. For our kitchen needs, such accuracy is quite sufficient in my opinion.

How can you correct the thermometer? I don't know anything about that.

Oh-oh-oh, Galin, so I have a Chinese thermometer!
And the Chinese are such masters, they will do anything!
Well, in general, I checked something like this. I boiled water in a saucepan and put the thermometer in there. But he showed two temperatures for me - closer to the surface of the EU, but less than near the bottom .... That's when I "corrected" him ...

Why is my 'instant' thermometer so slow to show the temperature of food?

There are two types of so-called instantaneous thermometers: dial and digital type of reading the output data. But do they really give out temperature readings instantly? Don't even hope! It can take these supposed speed wizards 10 to 30 seconds to get to the top, which of course is the number you need to see. If you take it out of the food before it reaches its maximum value, you will not be able to know the exact temperature.

Of course, you want to get a read as soon as possible. You don’t want to stand with your hand in the oven until this “instant” (and in fact, very slow) thermometer decides to show the actual temperature inside your roast. But the sad truth is that no thermometer can show the temperature of food until it itself - the thermometer, or at least its sensor - reaches the temperature of the food into which it was lowered. In fact, you could say that the only thing a thermometer can do is show you its own temperature.There is little you can do about the time it takes for a thermometer to reach product temperature, other than choosing a digital thermometer rather than a pointer thermometer, because, as I will explain below, digital thermometers are faster than pointer thermometers.

What you really can do is find out exactly where in food you measure the temperature. The two types of "instant" thermometers differ significantly in this respect.

Pointer type thermometers - The temperature probe measures the temperature using a bimetallic coil located in the stem: the coil is made up of two different metals connected together. As the two metals expand at different rates when heated, the heat turns the coil, which in turn turns the needle on the dial. Unfortunately, the coil of the temperature sensor is usually more than 2.5 cm long, so you are actually measuring the average temperature over most of the product. But often you need to be able to measure the local temperature. For example, inside a roasted turkey, the temperature varies slightly from place to place, but to check the degree of doneness, you must know the specific temperature in the thickest part of the bird's thigh.

A digital thermometer, on the other hand, measures the temperature at one specific location in a product. It contains a tiny semiconductor that is powered by batteries and whose electrical resistance changes with temperature (technically a thermistor). A computer chip converts resistance into electrical signals that drive a digital display. Since a tiny thermistor is located at the end of the sensor, a digital thermometer is especially good for observing a steak or grilled chop, for example when you need to know the temperature inside a food being cooked.

Another advantage of digital thermometers is that they quickly heat up to the temperature of the food being cooked - due to the small size of the thermometer. This is why they usually give readings faster than pointer-type thermometers. More details: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4648.0

Well, in general, I checked something like this. I boiled water in a saucepan and put the thermometer in there. But he showed two temperatures for me - closer to the surface of the EU, but less than near the bottom .... That's when I "corrected" him ...

This is also wrong, since water does not boil at 100 * C
I'll look at myself - not so long ago I saw Old how to correct the temperature probe

[Tatyana]

TatyanaWell, which one is more convenient and more reliable? Which model is specific? It is your opinion that matters to me.First I bought a double gefi, I like it, and now I am looking at digital

Depends on where the thermometer will be used - the one is better And read the post above, an explanation of the thermometers

If I need to know the constant water temperature for "meat in a bag" - I will choose a temperature probe, attach it to the pan, and it will constantly show the temperature change, so as not to run constantly to the stove and quickly measure and not get accuracy.

If you achieve T * boiling milk for yoghurt 38-40 * - put the temperature probe on the pan

If for baking bread, I will also insert it into the dough and track

If you briefly measure the T * of meat when frying, I will choose electronic

etc...

And the difference in temperature below and above is not so important.

[Tatyana]

Tatyana, yes this is what I understood the manufacturer please advise

[Tatyana]

Tatyana, yes this is what I understood the manufacturer please advise

I can not! I do not know!

I brought the temperature probe back from Holland, when Russia still knew little about them, in the sense that we are cooks - it still works properly, but I also want to check the accuracy, the old one is already

I've come across electronic ones myself many times, how lucky! But I will never buy with extension cords again, they burn out quickly

I still have a lot of thermometers, and different ones The last electronic one was attached to the form for the pate, from France - let's see what will show

[Tanyush]

attached to the form for pate, from France

Oh, I just lacked the form for the pate ... for complete happiness ...

Tanyush, the form is not from Emil Henry ?! Sorry for my French ...

[Tatyana]

Tatyana, Thank you! it means boom to buy and try

[Tanyush]

Tanyush, the form is not from Emil Henry ?! Sorry for my French ...

Inna, Yes she! Beautiful - but small! And dear!

I'll look at myself - not so long ago I saw Old how to correct the temperature probe

It would be great!
I don't use mine yet. And I will also try to search the Internet ...

I also have a temperature probe from this form from Emile Henri, but since I have only one, I have nothing to compare it with. It remains only to trust))

[korobushka]

korobushka, and you did not look in the same place (on Ali) metal thermometers, round, like in the photo (post # 184)? I picked up a couple for myself, I won't take plastic ...

today they just came, on the same day both, set the water to boil. Which, like a needle, showed correctly, and which with a cord: something I did not understand it, I also checked it upstairs, the water is boiling in full, and he 95 and no longer wants to show. But still happy! ))

[Tanyush]

Inna, yes she is! Beautiful - but small!

Tanyush, and the picture is possible ?!

Or at least sound how the correct name of this form sounds ...

I need it too !!!

And the fact that a small one, in my case, is a plus, for me for a pate, a large one is not required at all ...

Kroshik, I'll make a picture, it's simple. But I have no other information, I bought it for a long time on ozone.
The form for the pate is called. The set itself includes a form with a lid, a paste sealant, a digital thermometer, an English-French instruction.

She's so small. Later I will give a useful amount of form and photos.
I didn't cook in it, I can't fit into it in terms of volume

[Tanechka]

Later I will give a useful amount of form and photos.

I will wait as long as it takes !!!

And thanks a lot, Tanechka !!!

[korobushka]

korobushka, yes, I also have with Ali. But as for the check, here Admin said that it is SO wrong to check ... I did not find any information about this in net. I'm waiting for Tanya to find and teach us.

[HOW TO CALIBRATE A CULINARY THERMOMETER]

HOW TO CALIBRATE A CULINARY THERMOMETER

Cooking thermometers should be calibrated (adjusted) at least once a week or whenever you drop it. Here's how it's done:

1. Fill a glass with crushed ice. Add cold water, mix thoroughly. Place the thermometer in there without touching the bottom or sides of the glass.

2. When the mercury stops moving (usually after thirty seconds), without removing the tip of the thermometer from the glass, tighten the adjusting nut so that the pointer is at the 0 * C mark.

The thermometer can also be calibrated with boiling water by pointing the pointer to the boiling point of water corresponding to your altitude.

When the mercury stops moving (usually after thirty seconds),

Mercury in a cooking thermometer?

[Admin]

HOW TO CALIBRATE A CULINARY THERMOMETER

Admin, Thank you!!! Finally, I will use my thermometer!

Mercury in a cooking thermometer?

Well, it's all sealed ...

This applies to more temperature probes. There, the tip is made on the difference in heating and the susceptibility of metals to temperature, which replace mercury.
You need to take a close look at your thermometers

But, if there is a chance to correct our thermometers and how - it's already good, we will think

Faced such a problem.
When baking bread in the oven, you have to spray with steam, glasses burst in 2 thermometers.
I order for ebay. Have other people had such cases.
Who solves this problem how.

Who solves this problem how.

I put a bowl of water on the bottom of the oven. I do not spray.

I also put in the bottom of the oven a large stainless steel baking sheet with hot water (t + 60 C), poured from the tap with hot water. And you don't need to splash.

I put a bowl of water on the bottom of the oven. I do not spray.

It's clear.
I know.But in dozens of videos of famous bakers, they themselves show exactly the work from the pulver.
I think maybe these thermometers are not for contact with water

Use a heat probe (as in the first post of the topic), it has no glass, it works fine

Use a heat probe (as in the first post of the topic), it has no glass, it works fine

Probably so.
Now I ordered a digital one with a remote sensor.
I'll see how it behaves.

Probably so.
Now I ordered a digital one with a remote sensor.
I'll see how it behaves.

Will behave badly! I've written about this many times! Something burns out inside, the display goes out completely and no longer wants to work
I don't buy these anymore, several of them have already burned out. The best for the oven is the temperature probe!

I don't buy these anymore, several of them have already burned out. The best for the oven is the temperature probe!

You mean the probe is round made of metal. But everything is so shallow there, it is necessary to open the oven door every time.
You can throw off the photo of the probe.
And what can burn out there if it is outside the stove.

Here is my core temperature probe



I insert the temperature probe into the bread, when the crust on the bread has already turned brown and the dough has seized into the bread, then the temperature probe will not fall out, as if from raw dough. And I hold the temperature probe until the bread is completely ready, when T * 94-96 appears on it.

And who knows why the thermometer on the cord burns out I don't risk it anymore and I don't put it in the oven

Here is my core temperature probe

But he also has glass. And if you insert it when the crust rises, then how to control the pace. in the oven. I am counter. by thermometer.

Yuri, my temperature probe in the photo is a hundred years old! I brought it back from Holland, about 20 years ago!
And still alive, wherever I do not use it - everywhere!

I do not want to say anything - see for yourself, and learn from your mistakes yourself

Yuri, my temperature probe in the photo is a hundred years old! I brought it back from Holland, about 20 years ago!
And still alive, wherever I do not use it - everywhere!

Thank you, I understood everything.

[Digital Matfer Test Thermometer]

Digital Matfer Test Thermometer



working temperatures from -10 to +200 degrees Celsius

You misunderstood me a little.
The question is not in measuring the temperature in food (in bread, meat, etc.), but in controlling the pace. in the oven.
Who else would like to know. I had two large thermometers and both cracked when steam entered the oven.
Now came an electronic one with a remote probe, but it is inconvenient.




this one is beautiful, but the glass is cracking.

Thanks for explaining the temperature of the bread.

You misunderstood me a little.
The question is not in measuring the temperature in food (in bread, meat, etc.), but in controlling the pace. in the oven.

This temperature probe is the most convenient and optimal for bread. Details on the first page of the topic.

I found such a gadget in the internet
🔗
paddle with thermometer
interesting combination)

Peace be with you bakers!

Today, for the first time, bread was baked according to a thermometer
The first time I put the dipstick in half an hour from the beginning of baking, it was about 80 degrees.
Well, in principle, and so it was clear from the not fried crust that it is too early
The second time after 50 minutes from the start of baking and the thermometer showed - it seemed like ready
The temperature probe is like this

🔗

it is not specifically for cooking, some kind of equipment came to us to maintain the temperature in the server room, and there was this thermometer, the tuners were looking for it in the box, and I said that I had never seen anything like that

but the temperature in the bread

🔗

Admin, tell me, can you use your temperature probe to measure the temperature in the oven exactly? I ordered a temperature probe from 0 to 300 degrees. He's like yours, with a rod, "animals" are drawn. So you can measure the temperature in meat, fat, and other hot liquids? I think it's okay for the test too?
But if you just put this temperature probe on the wire rack or fix it with a clip in the oven itself, will it show the degrees in the oven? I didn't want to order separately for the oven, in order to save money

Admin, tell me, can you use your temperature probe to measure the temperature in the oven exactly?
But if you just put this temperature probe on the wire rack or fix it with a clip in the oven itself, will it show the degrees in the oven?

This temperature probe is designed to measure T * in food, inside, including bread. For the oven, buy a special thermometer, round, hanging.