In rec.food.cooking, nycop > wrote:
> I've had problems with Polder temp probes and seen one of the TV
> chef's suggest
> the below probe..it's more costly them Taylor or Polder but it looks
> much more professtional..anyone here using these?

> http://www.control3.com/4045p.htm

I don't know, but it looks like a quick-read type, and doesn't look like
the probe could be left in a roast in an oven.

--
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