l, not -l wrote:
> On 26-Dec-2008, Terry > wrote:
>
>> We did the Christmas rib roast starting at 500 deg as described here
>> and elsewhere. I put the probe into the meat, checked it about 10
>> minutes later and the temperature read "HI" which means "You just
>> torched another probe"... <grump, grumble, mutter, mumble>
>>
>> Luckily we had an old dial-style meat thermometer tucked away in the
>> back of a drawer.
>>
>> The previous probe reached the end of its lifetime when I used it in
>> a pork roast on the gas grill. I can understand that the probe can't
>> handle raw flame (should have realized that from the start) but it
>> ought to be able to deal with a 500 degree oven! Grrrrr...
>
> I just received a new Polder Thermometer/Timer as a stocking stuffer;
> the instructions say not to use it at temperatures over 200C, 392F
> due to "deterioration of the wire".

The last one I bought didn't work right out of the box, it
just stayed on HI, the replacement they sent lasted a
couple of uses. Highly irritating. I don't know what's going
on with them. My previous Polder lasted for years.

nancy