wrote in message >...
> 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.

I just checked the spec's..it will handle oven temps up to 500.

Range is –58.0 to 500.8°F and –50.0 to 260.0°C · Resolution is 0.1° ·
Accuracy is ±1°C · Unit size is 2 x 4 x 1/2 inches · Probe dimensions:
0.14 inch diameter, 7-1/4 inch length, and 3 foot cable length ·
Weight is 3 ounces