On Sat, 27 Dec 2003 00:37:47 +0000 (UTC),
wrote:

>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.

If it has high/low audible alarm settings, I would suspect it's the
type you can leave in whetever you're monitoring.

-sw