Thermometers, oven temperature probes

Yesterday I baked "Baba", pulled out the temperature probe when the arrow showed 95C
I have not tried it yet, we will appreciate it in the evening with guests. In fact, after one time I did not understand, and did not feel much delight. You need to try it on something more complicated, on a whole piece of meat or on bread. I think that next time I'll try it in a cartoon, I don't bake "Chocolate on boiling water", so I'll try it on it

all thermometers 0 + 120, 0 + 160, -10 + 110, -40 + 70
cost 23.50 UAH, those that 0 + 200, 0 + 400 cost 26.84 UAH.

If I understood correctly, then these thermometers can be left directly in the oven in the baked product, it turns out just amazingly cheap! I can't believe it

[It is not allowed to use thermometers to measure temperatures that exceed the upper limit of the measurement range]

If I understood correctly, then these thermometers can be left directly in the oven in the baked product, it turns out just amazingly cheap! I can't believe it

No, you can't: I am quoting "Principle of operation: Temperature measurement is carried out by immersing the thermometer's needle in the measured medium. It is not allowed to use thermometers to measure temperatures that exceed the upper limit of the measurement range."
I understand that you cannot leave it in the oven if there is 180 degrees.

If you doubt the correctness of the temperature reading of your oven, or it incorrectly shows the heating temperature in fact, put such a thermometer in the oven. It can be placed on a wire rack or baking sheet, or hung on a wire rack.



With such a thermometer, you can check the temperature of the actual heating of the oven against the set temperature with the oven control button, and adjust the temperature + or -, bringing it to the required one for optimal baking.

The thermometer is only used to measure the internal temperature of the oven, and is not intended to determine the readiness of baked goods and bread.

I wanted to buy one, but I couldn't find it anywhere, only temperature probes. Can the people of Kiev give a tip?

[Admin]

Admin, tell me, how does the temperature in your oven correspond to the set temperature with the oven control button? I’m almost like you, now I asked myself this question.

[Sofim]

I wanted to buy one, but I couldn't find it anywhere, only temperature probes. Can the people of Kiev give a tip?

Sofim, I give a tip! Lilya (Lyulyok) ordered such thermometers, enough for everyone, but only in the fall. And now you can sign up for the list.

[Admin]

Admin, tell me, how does the temperature in your oven correspond to the set temperature with the oven control button? I’m almost like you, now I asked myself this question.

Margit , I checked - I have a Siemens HB 780570 model.independent
Works and pleases since 2007 without any problems. And the temperature matches the set one.

If you doubt the correctness of the temperature reading of your oven, or it incorrectly shows the heating temperature in fact, put such a thermometer in the oven. It can be placed on a wire rack or baking sheet, or hung on a wire rack.



With such a thermometer, you can check the temperature of the actual heating of the oven against the set temperature with the oven control button, and adjust the temperature + or -, bringing it to the required for optimal baking.

The thermometer is only used to measure the internal temperature of the oven, and is not intended to determine the readiness of baked goods and bread.

[Margit]

Margit , I checked - I have a Siemens HB 780570 model.independent
Works and pleases since 2007 without any problems. And the temperature matches the set one.

Admin, thanks for the answer.
I hope my temperature also matches the set one.
I have BOSCH 380751, I like it very much. I bought an additional rack for the oven at the service center, ordered and now I am waiting for a pizza dish. And I asked because not for all the t - re recommended in the recipes and the amount of time I manage to bake bread, I have to adjust it.

And I asked because not for all the t - re recommended in the recipes and the amount of time I manage to bake bread, I have to adjust it.

So you will adjust the temperature, focusing on the thermometer - if there are discrepancies.
In any case, it is very useful to have such a thing at home, another controller

The girls bought themselves a thermometer for the oven today, just like the Admin On Volgogradsky Prospect in the magician. "Home Master" right next to the Kuzminki metro station. Costs 237r. , is no different from Teskomovsky, except for the price of 600. If anyone needs it, here it is:

Girls, something I'm completely confused. This thermometer is lying to someone, is it showing correctly?

It seems to me that it has a very thick and long needle, can it be used to bake bread? It seems to me that it will slide over the dough ...

This needle measures the temperature for a long time, and is more suitable for frying meat in a pan.

For bread, it is better to use a metal temperature probe

[Mate]

Mate, never leave this thermometer in the oven. I had a sad experience: I left it for 5 minutes, and it melted. Not quite, she "blinded" him in time. Works properly.

KuI saw such a thermometer for the kitchen.

is it a Czech thermometer or ours?
I was promised in the store some
it will be necessary to clarify which
our say is very hot and always shows the maximum

I bought "American" from Lyulek - that is, Chinese for an American company. Czech (? Teskoma?) Costs some absurdly big money, besides, it is extremely rare to buy it even in branded departments.

now you can look for oven thermometers in hand-made stores or even in office supplies - where they sell FIMO plastic (such a thermometer is one and a half to two times cheaper than Teskom's).

If for baking, it is better with a clothespin, it will not let the round scale fall, it will lie on the clothespin.
See that the temperature is in the range from 20 to 250-300 *

When baking, inside the bread the rate is 98 *, and on the crust itself up to 130 * - how are you going to measure?
For syrup you need more than 100 *

Lika_n, but in principle there is not much difference - with or without a clothespin. In these needle-shaped TBIs there is a clothespin on the case, and when you take out the thermometer with the glove from the case, it resembles an ordinary nail with a cap. There is a notch on the nail - it is advisable to stick a thermometer into the measured medium to this depth, I pierce a crust of bread and insert it into the crumb at an angle, the temperature is shown quite quickly and the thermometer does not fall, it clearly holds in this puncture, the crust has already grabbed and does not give him to fall. And then the thermometer itself is so small that it is not particularly necessary to attach it. For the size of bread that I bake, literally two or three dimensions were always enough for me (I baked two or three loaves), and now I clearly know by time when my bread is ready. True, at the same time, I have a thermometer for the oven in the oven itself and I see at what temperature the bread is baked.
And many more thanks to Admin and the site for teaching a lot of things and pushing me in the right direction. I always remember Admin when I bake bread and I never tire of thanking her for the science of baking.

I want to say a few words in defense of the electronic temperature probe (thermometer)
I specially took the one with the cord. A very useful thing, and very accurate, boiling water - 96, temperature under the arm - 36.9 (I checked it for accuracy).
With its help, I found a place in my refrigerator where it is ideal to store the leaven !!! from 10 to 15 degrees, depending on how often the refrigerator door is opened. Ie.the needle itself lay on the door shelf of the refrigerator, and the display stood next to it on the countertop, it reacts quickly to temperature changes (just think about 10-15 seconds). Remembers the last measurement, so you don't need to keep in mind, was there a hop two hours ago?
It turns out on my "cool" windowsill 22 degrees in the afternoon, and I kept the leaven there, and did not understand that she was so hungry?
Bred a starter on a new Frenchwoman, please you: exactly 40 water. He has a timer function, set the desired t and wait for the water to cool down, he will squeak and call.
The starter stands on the top shelf of the cabinet, there is 32 at the wall, the thermometer lies next to the starter, and the display on the bottom shelf shows the temperature.
In the freezer he also coped -15 showed.
I haven't measured bread yet in baking, I'm waiting for the new leaven to ripen.
The next step is the old Soviet oven, I finally find out how long it heats up.
The -50 +300 range is quite useful. There is an idea to wrap the cord with a cloth and foil on top, I think it will last for about five minutes. I will risk .. I will inform you about the results.

Whoever chooses a thermometer, I recommend taking a closer look at this, I'm happy with it.
By the way, he has a clothespin, and you can put it, there is a stand.

My poor thermometer.
All the same, I put it in the oven. (There should be a smiley face that looks like the mad professor from the movie "Back to the Future")
I wrapped the plastic part and the cord with several layers of gauze and foil on top. I needed to know to what degrees my oven is heated. Timed the time with a second hand. The readings of 170 came in 4.5 minutes. Until 183 ticked another minute and a half. I didn't torture him further.
After that, I pulled it out of the oven and tore off the gauze from the melted plastic. (I took the risk deliberately, I understood that I could hopelessly ruin the device).
The thermometer is working and continues to display the temperature normally. This is a plus.
But where you can use its range up to 300 is not clear. This is a minus.
Can measure a heated frying pan.
I know that the thermometer on my prehistoric oven works and shows the correct temperature. This is a Plus.
Moral: for measuring the temperature in the range from -15 to 100, this device is just fine (it showed the readiness of the cake 95 degrees quickly, but naturally for this the cake was taken out of the oven).
If you need to measure the temperature of food in the oven, it is better to take another, mechanical one.
Now I also want this.
Take deviceaholics to the club.

Unlike your email friend, don't buy this:



This thermometer is for very patient, it changes readings very slowly, 20 times slower than Teskomovsky. I wanted to improve it and bought it - but I still measure it with desires. I do not have enough nerves, wait until he crawls to the testimony

I also have one like this - infrared, it measures the surface temperature at a distance and shows it quickly, it is convenient for them to measure the T stone in the oven, whether it has warmed up, T oil in the pan .. but it "breaks through" the water, the readings are inaccurate.

I discovered that there is a temperature probe in my oven (I was in my bag) ... Explain to those in the tank, you can not take it out of your nest, or do you have to take it out after each use? I even found an instruction for my Hansa, though in a "non-Russian" language, downloaded from the Internet, but it does not say how to care for it, this temperature probe ... apparently, that's why I abandoned it from the very beginning. And now, when I bake bread in the oven, it's even interesting to work with it ...

You can order different thermometers, they just will be in one package. But, here it is true, with the price of the division, I fiddled. I proceeded from the fact that it is necessary to immerse the temperature probe by 2/3 into the product in which the temperature is measured, so I didn't want to have a long "pin". Thoughtful ... How good that you paid attention to this moment. It turns out that accurate measurements only up to 160 degrees, and even with "deep diving are possible. Somehow" not a fountain. "We need to think about which" thermometer "is better.

And where is it written that you need to immerse 2/3 of the length of the pin? I didn't find something

Elsewhere, this is what I found "Temperature measurement is carried out by
immersion of the thermometer probe into the measured medium
to a depth of 100 mm. "

If you really need to immerse the pin by 2/3 or even 100 mm, then it will not work for measuring the temperature of the syrup, because I boil the syrup in small quantities, there is no required immersion depth.

I am sure that this thermometer cannot be left in the oven, for baking with meat it is better to buy a thermometer specially designed for this purpose.

And where is it written that you need to immerse 2/3 of the length of the pin? If you really need to immerse the pin by 2/3, then it will not work for measuring the temperature of the syrup, because I cook the syrup in small quantities, there is no required immersion depth.
I am sure that this thermometer cannot be left in the oven, for baking with meat it is better to buy a thermometer specially designed for this purpose.

I believe that, indeed, this thermometer is not for the oven. And the features of its operation should be studied separately. Indeed, it is better not to guess, but to check with the manufacturer. The main thing is that a competent consultant is caught, and not later, after receiving, find out the real details.

It is better to buy a temperature probe like this



even on my glass "smeared" from the oven, the glass has to be cleaned periodically.

I stick it into the bread up to the clothespin, it shows the temperature perfectly! and, moreover, for a dozen years

I even measure the temperature of milk with it up to 40 * C, for which it is not necessary to lower the needle 2/3 of the length, it is enough to see 4-5.

And with electronic temperature probes, something does not add up to me - the second one burned out, or how to say

I found the necessary thermometers in Kharkov, they are even available. But the price is about 85 UAH, very expensive. I talked to the manager and asked him to check which thermometers they have in stock, what the size of the order should be for the price to be adequate.
The manager said that he took a thermometer up to 120 degrees, with a 250 mm probe, immersed it by 4-5 cm. He said that it cannot be put into the oven, it will deteriorate.

This office is in my area, I will try to arrange to go up to them and see the thermometers live.
In general, tomorrow he will call back and I will tell you everything.

Steklopribor prices, the price is most likely wholesale

I am sure that this thermometer cannot be left in the oven, for baking with meat it is better to buy a thermometer specially designed for this purpose.

And where does such confidence come from? The Glass Instrument in the picture has exactly the same thermometer as mine. True, mine came from China. Exactly the same. I calmly leave it in the bread in the oven for the last minutes of baking. What could happen to him? That's why I didn't take an electronic plastic one.
About 100 mm - it is also somehow strange, it seems to me that any temperature probe normally measures at 4-5 cm, and even at 3 cm.
And those that are specially for meat, mechanical, differ from universal mechanical only by the lower border and the pieces of meat painted on it opposite the desired temperatures. It seems to me.

Although, I thought, okay, there will be 60-70 degrees in the meat inside, and there can be all 210 degrees in the oven, but you cannot use thermometers more than the upper limit (as it is written on their website).
So, I bake bread at 230 degrees, then I decrease it to about 200. And my thermometer is up to 110 degrees maximum. And nothing is done to him, oddly enough. But I have Chinese, so it may be that these will be completely different in characteristics.

Although, I thought, okay, there will be 60-70 degrees in the meat inside, and there can be all 210 degrees in the oven, but you cannot use thermometers more than the upper limit (as it is written on their website).
So, I bake bread at 230 degrees, then I decrease it to about 200. And my thermometer is up to 110 degrees maximum. And nothing is done to him, oddly enough. But I have Chinese, so it may be that these will be completely different in characteristics.

That's right, the temperature at the end of the probe is much lower than that in the oven. May not withstand metal or plexiglass. Even if the thermometer is not visually damaged, the bimetallic plates may be damaged and the thermometer will begin to lie. And then just throw it out

"How does" a thermometer work?

So I say that the upper limit - 200 degrees - is not at all ideal for baking rye bread, for example. You were just looking for a thermometer for everything ...

PS Moy is not lying yet, t. T. T.

[needle]

So, we measure the temperature of bread ourselves needle temperature probe!
And the temperature of the bread is measured inside the bread dough (with a needle!), This temperature must be 96-98 * С inside the dough!
And on the top crust of ready-made bread, the temperature can reach temp. about 130 * C! and again you need to measure with the end of the needle of the temperature probe.

[needle]

So, we measure the temperature of bread ourselves needle temperature probe!
And the temperature of the bread is measured inside the bread dough (with a needle!), This temperature must be 96-98 * С inside the dough!
And on the top crust of ready-made bread, the temperature can reach temp. about 130 * C! and again you need to measure with the end of the needle of the temperature probe.

That I know, but here the man decided for some reason that he should not be left in the oven and that's it. So I'm trying to think in this direction. Part of the needle of the temperature probe is still out and is in the oven.

[Lozja]

Lozja, I can explain to you why you should not put a device in the oven for a long time that is not intended for this, but it will be long, tedious and uninteresting.I am not saying that he will not stand it, it may well be that it will, but I would be so over did not scoff at him. I am a mechanical engineer by training, I understand a little about such things.

I think that you shouldn't ask the manufacturer whether or not you can put this thermometer in the oven, you risk ruining the whole business day.
Because after your question, they will start to rack their brains and try to figure out in practice whether it can be put in the oven or not, And if so, what will happen after that

[Admin]

Admin, as an experienced person, what do you say? Is it worth buying such a thermometer or not? Everything suits me, even though it cannot be put directly into the oven. I'll take out the bread or meat, measure the temperature and put it back. It seems to me that there is nothing wrong with that.
Still, this is a factory and GOST thermometer, made not in China, but in Ukraine, the measurement range is excellent, the graduation price and the length of the probe (250 mm) are excellent, and even cheap.

And how do you imagine - I will take out the bread, I will measure it, etc.? And how many times will you do this procedure? Until the bread settles?

I'm afraid to do that. I insert the temperature probe when the crust has already formed and will hold the piece of iron, and that's it - until it shows the desired cooking temperature.

I don’t know what to say and advise, but 2 electronic ones have already flown, one of them is completely new on the refrigerator according to the principle - and I can’t use it and throw it away

And how do you imagine - I will take out the bread, I will measure it, etc.? And how many times will you do this procedure? Until the bread settles?

I'm afraid to do that. I insert the temperature probe when the crust has already formed and will hold the piece of iron, and that's it - until it shows the desired cooking temperature.

I would measure the temperature after the pleasant smell of freshly baked bread appears, the crust has formed, but is not yet fully browned. Remove, measure, if ready, then remove from the oven, if not yet ready, then put it on for a while, focusing on the thermometer.

The problem is that I often overdry / bake bread or other yeast dough products simply because the top is pale and I can't find my bearings, whether they are ready or not, that's why I want a thermometer to take out when the smell is right, measure and understand what's going on inside.

it must not be left in the oven. So I'm trying to think in this direction.Part of the needle of the temperature probe is still out and is in the oven.

Different thermometers may have different operating restrictions. Thus, Teskoma, in addition to a meat probe, has a probe with a small "dial" up to 100 degrees. The consultant in the store clarified that it cannot be placed in the oven, only take out the product being prepared and take measurements.
"Anything can happen ..."

Those thermometers that can be left in the oven must be made of materials that will withstand prolonged exposure to high temperatures.

You still need to call the manufacturer and clarify to what depth the dipstick should be immersed so that the readings are correct, and at the same time ask in between cases how their product will behave when baked in the oven

If you really need to bake with bread or meat, then it is better to buy a Tescom thermometer up to 120 degrees, but its price is more than 200 UAH, if I'm not mistaken.

I'm unfamiliar with Teskomovsky, I can't say anything. And I already threw out TBI. Just do not leave it in the oven, after losing the glass, the arrow quickly turned his head.
For yoghurt you can buy alcohol in medical equipment (17 UAH) 0 -100 * С

Why did you put it in the oven so cruelly. I've been here for half a day telling that it can't be put into the oven, but they don't believe me, even though you confirmed that it really can't.

Well, they persuaded, you can buy alcohol for yoghurt, Teskomovsky for baking, and what kind of syrup, eh?

Well, it doesn’t work out to measure milk for yogurt, it’s necessary to buy another thermometer.
So I will buy TBI for yogurt and caramel syrup, I will measure meat and pastries with it, but not put in the oven. If I realize that this is not enough, then I will buy a baking dish.

[Daffi]

Daffi, for such purposes I use a Chinese digital tester with a temperature measurement function. Convenient and functional. And the price of the issue - it is quite possible to fit into 60 hryvnia. The range is from minus I don't remember how many to 1300 degrees.

I asked in the Kiev office in March where they are - in which cities .. they did not answer anything worthwhile

And what is Google for? Yesterday I already found three or four companies in Kharkov. But there is one problem - you need to organize 10 applicants from Kharkov. If you buy only one thermometer, the price will be 85 UAH.

I also found a couple of inexpensive thermometers here, can anyone have one?

🔗


🔗

[Daffi]

Daffi, I called this company, there are no thermometers available. They can be delivered under the order within a month. And I really liked their catalog like this for 165 hryvnia:

Girls, looking for a baking thermometer, found an inexpensive thermometer for milk from 0 to 100 degrees, maybe someone will come in handy.



I also found some kind of milk thermometer, but the photo does not show what measurement range, maybe someone has one?

I bought a Teskomovsky thermometer that can be baked in the oven. Measured the temperature of boiling water 100.5 degrees
I wanted to buy a thermometer to measure the temperature inside the oven, but I doubted whether it is so necessary in my "smart oven" I have a gas stove Burning with a gas oven, which has a thermostat, 8 levels of temperature range regulation and 5 levels of baking. The instructions say which division on the regulator corresponds to which temperature range and to which level which dish should be placed. But I still do not know whether the temperature in the oven is really the same as the manufacturer claims and whether it is reduced by the fact that there is a thermostat in the oven that keeps the gas at a minimum during the cooking process.

[Daffi]

Daffi - this can only be learned empirically.
For example, I didn't even know that my temperature in the oven was 30-40 degrees higher than the set one.

[Daffi]

Daffi, I have the same stove as you. But when I bought an oven thermometer and decided to test my praise oven, I was upset. It overestimates the temperature, unlike the one stated in the instructions.But maybe this is still due to the gas pressure. Indeed, in different cities, not to mention countries, the gas pressure is different. Of course, thermometers are also fraudulent. But if you come across a normal thermometer, then it is somehow calmer with it.

[Daffi]

Daffi, I have the same stove as you. But when I bought an oven thermometer and decided to test my praise oven, I was upset. It overestimates the temperature, unlike the one stated in the instructions.

Do you also have a Burner or a stove from another manufacturer?

Now that you have an oven thermometer, can you set that oven to the temperature you want?
Have you checked - the oven really maintains the temperature that you set with the control knob? It seems to me that since the oven has reduced the gas to a minimum and keeps it that way, then the temperature drops over time.

[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 the girls bake buns at the same temperature as me, then their baking takes 25-30 minutes, I have more time, 45 minutes.