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

"nycop" > wrote in message
m...
> 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 have one, but the description does not specifically say that the
probe can be placed in an oven. It says, "This is the thermometer to use in
foods, soils, cuvets, water baths, wastewater, and incubators." Unless
incubators are the same as ovens, I would be wary of using it in the oven.
To me, probe thermometers are most useful when used to measure temperature
of meat while roasting (without having to remove the meat from the oven or
poke more than one hole in the meat). If it can't do that, what's the point
of getting a probe?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

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'm an air-conditioned gypsy...

- The Who

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

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

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