Jim Elbrecht wrote:
>
> Everything was fine for the popovers.
> The rolls took much longer than normal . . . and I noticed that though
> the oven was set for 350- the thermometer in the oven said 325 when I
> looked at it.
>
> The prime rib crusted up nicely at 450 for 15min-
> But the mushroom appetizers we put in then took longer than they
> should have.
>
> So I pulled out the directions to the remote smoker thermometer that
> Santa had left.
>
> Put the probe in the meat and the sensor in the oven.
>
> Turns out that my oven will go to any temp I tell it to-- then shut
> off. So I cooked 12lbs of prime rib at 280-310. Set the oven for
> 310- when it drops to 280, turn it off and back on at 310. . . .
> repeat.
>
> Since I had a handle on the internal temp of the roast I wasn't too
> concerned. Sure enough it was none the worse for wear.
>
> Took the roast out at 125 internal- and it went to 145 by the time we
> cut into it. [45minutes or an hour.]
>
> Thanks Santa for the perfect timing on the solution for this
> challenge. I've got to give the Redi-Check remote smoker
> thermometer a 2 thumbs up for saving the day.
> http://www.maverickhousewares.com/et73.htm
> [$33 on Amazon.com ]
>
> On the roast-- I ended up going with the CAB. It was leaner than I
> would have liked as I associate more fat with more flavor--- but this
> one had plenty of flavor. [air dried for a week in the refrigerator-
> and just a light coating of Montreal seasoning.]
>
> Repairclinic.com has a new oven control sensor on the way for $30
> delivered so I should be back to baking the normal way by Wednesday.
>
> Jim

It's unlikely that a replacement control sensor will correct your issue
unless is is an "improved" part. 30 degree hysteresis is pretty average
in a consumer oven control. If you want precise temperature control
you'll need to adapt an industrial PID temperature controller which will
cut that hysteresis down to a few degrees.