Thermometers, oven temperature probes

Dear forum users! Faced a problem. Induction cooker. All metal dishes. I was cooking pasta syrup and couldn't get the temperature I needed. A thermometer with a metal tip and induction acts on it in the same way as on a saucepan. It turns out that it does not show the temperature of the syrup, but shows the temperature of heating the metal. Please advise the model of the thermometer for syrup, no metal, reliable. I saw plastic spatulas with a built-in thermometer, but it is not indicated whether it is possible to cook syrup with it. How convenient is it?

I saw plastic spatulas with a built-in thermometer, but it is not indicated whether it is possible to cook syrup with it.

Vika, there is a metal temperature probe inside the blades, so it is not suitable for induction.
Here is from the confectionery topic, where it was just a question of a thermometer and an induction cooker

Girls, so for ordinary stoves and gas, an ordinary needle thermometer is suitable. This was also about induction cookers. There, the needle will lie. He's metal !! Therefore glass for caramel

And here is a link to what they used in the courses with the pros for cooking syrups, caramel, etc.

Natalia! Thanks for the tip! I met this information somewhere, but could not remember in any way .. I will go to study.

[Victoria]

Victoria, forward direction Sorry, not right away

This is from the confectionery class. Starting with this post by Lyudmila and further on, there is a discussion of this thermometer
Well, a very prep class. Headman Merri. Episode 7, second grade. # 3642

I recently did a test of my thermometers.
The collection is as follows.
Tested on a new oven. It turned out to be accurate - these two
The one in the center (wireless) -
Both are accurate, especially the one on the right. it is for grills, mortise.
Strongly lie-


Maybe someone else did the tests, share the result.

My oven thermometer (CDN) suddenly went crazy - it shows the temperature over 100 degrees (measured in a glass of cold water). Degrees in Celsius - in foringates for 200. I changed the battery. Has anyone encountered such an anomaly?

[Admin]

I recommend purchasing such a temperature probe - it measures both the oven temperature and the temperature of the food inside.

When working, measuring the temperature of the oven and the product, the temperature probe is constantly inside the oven !!! with the oven door closed

Left scale
Temperature inside the oven chamber - range from 50 to 300 * С

Admin, Tatiana, tell me how quickly the thermometer "reaches" the oven temperature?
After 9 minutes, the arrow of the oven showed 100 degrees, and the arrow of meat during this time from 50 reached 70 degrees, which is good. I do not understand, this is a marriage, go very slowly, the arrow moves, "stuck", what is called?
The oven is good, AEG, no complaints about it.
I took it on Ozone, if I will return anything.

The temperature of the thermometer should rise on the scale along with the increase in T * inside the product. If the piece of meat is large, it will take longer and slower to heat up.

"the arrow showed 100 degrees, and the meat during this time from 50 to 70. "- I just didn't understand this

When I baked meat in the oven, I put a piece with a thermometer already stuck in it. The meat gradually warmed up and showed a T * inside the piece.
The temperature inside the piece will always be lower than the T * at the surface of the piece.

In, wrote

[Tatyana]

Tatyana, the thermometer can simultaneously show the temperature in the oven and in a piece of meat? I cooked the steaks in the oven after the cast-iron grill, it took about 10 minutes. I stuck the thermometer into the thickest place in the steak and put it in the oven.As a result, after 10 minutes, the arrow for meat from 50 degrees reached 70, and I pulled out the flocks, but the arrow for the oven did not even reach 100 degrees. That is, for meat - OK.
And for the oven, the arrow moves slowly. Maybe after 30 minutes it will show the temperature in the oven, is this normal or is it a marriage?

Tatyana, can a thermometer simultaneously show the temperature in the oven and in a piece of meat?

Semyon Semyonitch! You need to read carefully

Thermometers are different: for the oven and for food.
If for the oven, then he measures T * only inside the oven chamber, and nothing more. Inside the food, he will not measure, because for this you need to insert a thermometer-thermo-bulb inside the meat, and this is not provided for by this thermometer.

For meat products, you need a thermometer for internal measurement, a temperature probe.

I see you have a twin thermometer, for the oven and for the food?
Then yes, T * will be different. For both the oven (high) and the meat inside (low).

Such a thermometer has two principles, a mechanism for measuring T *.
The first is a needle, a temperature probe for internal measurement, for contact with the product.
The second is an expanding spring to measure the air inside the oven

Yes, I have a thermometer like yours Gefu - with two arrows, which is why I asked, but the photo was not inserted into the 2017 quote with your thermometer.
Oven thermometers, core probe # 326

Such a thermometer has two principles, a mechanism for measuring T *.
The first is a needle, a temperature probe for internal measurement, for contact with the product.
The second is an expanding spring to measure the air inside the oven

Clear. Apparently, the spring is very slow in the thermometer, or does not work, because after 10 minutes in an oven preheated to 180 degrees, it shows 100 degrees

Julia, it is quite possible that it is.
It is necessary to find in the internet how to set up such thermometers, bring them to the actual. There is some kind of mechanism, manipulation with it for this.

It is necessary to find in the internet how to set up such thermometers, bring them to the actual. There is some kind of mechanism, manipulation with it for this

Thank you, you have to look, otherwise for such a price, I want it to show the correct temperature in the oven too, although I mostly needed it for meat / bread.
If I don’t find the information, I’ll return it to Ozone.

Until now, I have not finally decided on the choice of a kitchen thermometer for meat. And all because I, among other things, have a tandoor. At the time of placing products in it, the temperature inside reaches approximately 300 ° C, which imposes certain requirements on the probe and the cable from it. And taking out meat back and forth from the tandoor just to measure its temperature inside is not a camilfo ...

The soul leans towards the Weber iGrill 2 thermometer:

Two probes included (in total, you can connect 4 probes at once), temperature indicator, work with the application on a smartphone via Bluetooth, control also on the case. Temperature measurement range -22 ° F (-30 ° C) to 572 ° F (300 ° C), probe with cable guaranteed to withstand temperatures up to 716˚F (380 ° C), powered by two AA batteries. Probes with a cable are always on sale, if that. The measurement accuracy, according to reviews, is worthy ...

There are many reviews on amazon (amazon. Com), mostly positive, 4 stars out of five. Negative reviews are due to the short distance of Bluetooth, but for me this is not a problem. Well, our lack of this model on sale (no problem, there is the Internet, delivery), and the high price ($ 60 - $ 100). But quality always comes at a price ...

If anyone has experience in operating this model, please respond.

Such a core temperature probe (as pictured) with probes on the wire may not be practical for use in the oven. Thus, the wires are frayed and clamped by the oven door and they fail.

Sorry, I already have several such temperature probes lying around in an inoperative state (and it's a pity to throw it away, since they are new and not working). Regardless of the cost.

Thus, the wires are frayed and clamped by the oven door and they fail.

And use the ventilation holes? Not?

And use the ventilation holes? Not?

I looked at my oven, its vent holes go independently of the main window, that is, you cannot push the wire through them, but there is a hole on top, it turns out that only the seal in the oven will press the wire. Weber's wires look very reliable, but our price bites on it, this particular model is 12 thousand
Better on Amazon really

But at Weber, the wires look very reliable.

I thought so too
Believe it or not, I have a temperature probe for 3000 rubles !!! Now lying in a box with the rest

Maybe you’ll be more lucky, I don’t play such games anymore. The most practical thing is a regular temperature probe with a needle

normal temperature probe with a needle

Tanya, what is this? You scared me that the wire is fraying. I don’t bake bread without a thermometer now. You taught.

what is it?

I have such



Believe it or not, this probe is twenty years old already, it was brought from Holland when we had no idea about the probe, including myself, but if there is such a thing on sale, then why not grab it, but I will deal with it at home

And after all, in working order until now, without any problems, it correctly shows T *. I have only been using it since then, although I have a whole box of these temperature probes Periodically I wash his eyes and that's enough

The most practical is a regular temperature probe with a needle

In this case, for an oven, such a device can be considered a temperature probe with a very long needle. Nobody forbids opening the oven, temporarily inserting a probe with a wire into the meat, measuring the temperature, pulling out the probe, closing the oven. Moreover, for such measurements, there is no need to get the dish out of the oven, unlike plastic temperature probes, which are not designed to work in high temperatures ... IMHO ...

can be considered a temperature probe with a very long needle.

My temperature probe has a working needle size for the length of which you can stick about 10-11 cm into the product.This is quite enough for a large piece of meat, because you need to stick it in up to half of the product, to the center.

If you need the exact size - I will measure

My temperature probe has a working needle size for the length of which you can stick about 10-11 cm into the product.

No, Admin, I'm not talking about that ... I meant the probe itself along with a long cable to the device ...

For example, I have two temperature probes.
One-needle, Teskomovsky. For several years it has been working perfectly (by the way, it is necessary to stick it into the product at least 2/3 of the length of the needle for accuracy of measurement, this is even recommended in the instructions).
And the second is remote, with a long wire on the probe (Ikea). I don’t know who’s what is pinched, but given that there is a rubber seal on the oven door, the wire is absolutely normal and lasts a long time. And the temperature readings are correct. I checked it with an understudy. Therefore, I think that they complement each other perfectly.

but given that there is a rubber seal on the oven door, the wire is absolutely normal and lasts a long time. And the temperature readings are correct. I checked it with an understudy.

I also ordered one for myself from Ikea. I looked at the door of my oven, but there is a gap on top for ventilation, and then a rubber seal, it should not be too tight.
And I will return Gefu: yesterday, in 25 minutes in the oven, the arrow barely crawled to 100 degrees.