On Fri, 26 Dec 2003 19:30:32 -0600, Steve Wertz wrote:

> 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.
>

I would tend to agree, but the probe looks like it is made with a plastic
housing.

The probe I have (that can be used while inserted in the meat in oven, has
a metal probe with a wire braided shroud around the cable.

I would be a bit wary of something that had a plastic handle, but who
knows it could be phenolic resin or sommat.

P.
> -sw