Temperature measuring device for baked products

I have such a DEVICE for measuring temperature, which has a long cord with a curved needle at the end.



You can set a temperature on the device, for example 70 * C for frying meat, and it will be monitored by the device, which will loudly signal "rush hour" when this temperature is reached after it is reached in meat.
So I set the temperature to 70 * C, and the device has already dialed 63 * C - I'm waiting for the signal.



I cooked - baked puff brisket in the airfryer. I put the needle in the middle of the meat, closed the lid of the airfryer - and the device reflects the actual temperature inside the meat.

Thus, the meat will never dry out and will not be soggy - when the set temperature is reached, I turn off the airfryer, take out the meat.



The result is such a beautiful and juicy brisket!

Admin, does the lid of the airfryer close tightly? What I mean is that the cord is not squeezed? Can I use it in the oven?

There is a small gap in the AG lid, but the heat does not come out of the pan, I put my hand. As you can see, the meat is well baked, the cooking time is the same, the temperature is 180 * C, when it reaches 60 * C, it is reduced to 150 * C.

It is convenient to use such a needle to measure the temperature of meat that is baked in a pan or saucepan.

It can also be used in the oven, but my lid is pressed down very hard, so I'm afraid that I will pass the cord.
In the oven, I use only a temperature probe.

Admin, or the full name of this device and, if possible, what it cost you.

[Gallka]

Gallka, yes, these devices are called differently, for example, a couple of links to them
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I also bought via the Internet, where - now I don't remember
Mine cost me about 600 rubles.

The thing is very convenient, it helps out when baking

I'll use a thermocouple and a Chinese multimeter! These are two thin wires with a small solder ball at one end. One end of the wire (the junction) should be heated, and the other should be at room temperature. A huge plus in the measurement speed - in a matter of seconds you can measure the temperature of the cutlets and close the lid again.
Once I read on the Internet: "... I am an engineer with N years of experience, I recently got divorced, now I have to cook myself. Now I need to find out how long it takes to cook chicken in the oven. I took a digital multimeter, connected a thermocouple to it, and the other end stuck it into the chicken carcass. Thanks to the thin wires, the oven door closed tightly, pinching them with a rubber seal. As soon as the temperature inside the chicken reached 100C, I waited 10 minutes and turned it off ... "
I read and ordered a special thermocouple in a steel braid, which can measure up to 400C. It remains to buy an oven and check. In KhP I measured only the temperature of the dough: 33C on the surface and 34C inside during the Ascent. I haven't tried it during baking - the lid does not close tightly, and the other (thin) thermocouple is very short and only up to 100C ...