Everything was fine for the popovers.
The rolls took much longer than normal . . . and I noticed that though
the oven was set for 350- the thermometer in the oven said 325 when I
looked at it.

The prime rib crusted up nicely at 450 for 15min-
But the mushroom appetizers we put in then took longer than they
should have.

So I pulled out the directions to the remote smoker thermometer that
Santa had left.

Put the probe in the meat and the sensor in the oven.

Turns out that my oven will go to any temp I tell it to-- then shut
off. So I cooked 12lbs of prime rib at 280-310. Set the oven for
310- when it drops to 280, turn it off and back on at 310. . . .
repeat.

Since I had a handle on the internal temp of the roast I wasn't too
concerned. Sure enough it was none the worse for wear.

Took the roast out at 125 internal- and it went to 145 by the time we
cut into it. [45minutes or an hour.]

Thanks Santa for the perfect timing on the solution for this
challenge. I've got to give the Redi-Check remote smoker
thermometer a 2 thumbs up for saving the day.
http://www.maverickhousewares.com/et73.htm
[$33 on Amazon.com ]

On the roast-- I ended up going with the CAB. It was leaner than I
would have liked as I associate more fat with more flavor--- but this
one had plenty of flavor. [air dried for a week in the refrigerator-
and just a light coating of Montreal seasoning.]

Repairclinic.com has a new oven control sensor on the way for $30
delivered so I should be back to baking the normal way by Wednesday.

Jim

Jim Elbrecht wrote:
>
> Everything was fine for the popovers.
> The rolls took much longer than normal . . . and I noticed that though
> the oven was set for 350- the thermometer in the oven said 325 when I
> looked at it.
>
> The prime rib crusted up nicely at 450 for 15min-
> But the mushroom appetizers we put in then took longer than they
> should have.
>
> So I pulled out the directions to the remote smoker thermometer that
> Santa had left.
>
> Put the probe in the meat and the sensor in the oven.
>
> Turns out that my oven will go to any temp I tell it to-- then shut
> off. So I cooked 12lbs of prime rib at 280-310. Set the oven for
> 310- when it drops to 280, turn it off and back on at 310. . . .
> repeat.
>
> Since I had a handle on the internal temp of the roast I wasn't too
> concerned. Sure enough it was none the worse for wear.
>
> Took the roast out at 125 internal- and it went to 145 by the time we
> cut into it. [45minutes or an hour.]
>
> Thanks Santa for the perfect timing on the solution for this
> challenge. I've got to give the Redi-Check remote smoker
> thermometer a 2 thumbs up for saving the day.
> http://www.maverickhousewares.com/et73.htm
> [$33 on Amazon.com ]
>
> On the roast-- I ended up going with the CAB. It was leaner than I
> would have liked as I associate more fat with more flavor--- but this
> one had plenty of flavor. [air dried for a week in the refrigerator-
> and just a light coating of Montreal seasoning.]
>
> Repairclinic.com has a new oven control sensor on the way for $30
> delivered so I should be back to baking the normal way by Wednesday.
>
> Jim

It's unlikely that a replacement control sensor will correct your issue
unless is is an "improved" part. 30 degree hysteresis is pretty average
in a consumer oven control. If you want precise temperature control
you'll need to adapt an industrial PID temperature controller which will
cut that hysteresis down to a few degrees.

"Pete C." > wrote:

-snip-
>
>It's unlikely that a replacement control sensor will correct your issue
>unless is is an "improved" part. 30 degree hysteresis is pretty average
>in a consumer oven control.

The 30degree hysterisis was mine. My oven would go cold after it
reached temp-- except that I would turn it off and reset it.

I'm hoping the sensor will fix it. The control panel is a few
hundred. It would make it a tough call on a 4yr old range.

>If you want precise temperature control
>you'll need to adapt an industrial PID temperature controller which will
>cut that hysteresis down to a few degrees.

30 degrees is fine with me-- I just want it to regulate itself.<g>

Jim

Jim Elbrecht wrote:
>
> "Pete C." > wrote:
>
> -snip-
> >
> >It's unlikely that a replacement control sensor will correct your issue
> >unless is is an "improved" part. 30 degree hysteresis is pretty average
> >in a consumer oven control.
>
> The 30degree hysterisis was mine. My oven would go cold after it
> reached temp-- except that I would turn it off and reset it.
>
> I'm hoping the sensor will fix it. The control panel is a few
> hundred. It would make it a tough call on a 4yr old range.
>
> >If you want precise temperature control
> >you'll need to adapt an industrial PID temperature controller which will
> >cut that hysteresis down to a few degrees.
>
> 30 degrees is fine with me-- I just want it to regulate itself.<g>
>
> Jim

If it reached the correct temp before shutting off, the sensor is likely
fine I'm afraid.

One thing I would do is check all the connections to ensure they are
tight and don't show signs of overheating. It's possible that a ground
connection is bad and the small surge created when the oven element is
turned off is causing a reset of the controller.

On Sun, 26 Dec 2010 10:19:03 -0600, "Pete C." >
wrote:

>It's unlikely that a replacement control sensor will correct your issue
>unless is is an "improved" part. 30 degree hysteresis is pretty average
>in a consumer oven control. ...

His problem is not the oven cycling on and off -- it's that the oven
heats and then shuts off, period.

-- Larry

On Sun, 26 Dec 2010 08:04:37 -0500, Jim Elbrecht >
wrote:

> The prime rib crusted up nicely at 450 for 15min-
> But the mushroom appetizers we put in then took longer than they
> should have.
>
> So I pulled out the directions to the remote smoker thermometer that
> Santa had left.
>
> Put the probe in the meat and the sensor in the oven.
>
> Turns out that my oven will go to any temp I tell it to-- then shut
> off. So I cooked 12lbs of prime rib at 280-310. Set the oven for
> 310- when it drops to 280, turn it off and back on at 310. . . .
> repeat.

Sounds like the thermostat. I had that problem with another oven, but
I saw the problem with baked goods not roasts.
>
> Since I had a handle on the internal temp of the roast I wasn't too
> concerned. Sure enough it was none the worse for wear.
>
> Took the roast out at 125 internal- and it went to 145 by the time we
> cut into it. [45minutes or an hour.]
>
> Thanks Santa for the perfect timing on the solution for this
> challenge. I've got to give the Redi-Check remote smoker
> thermometer a 2 thumbs up for saving the day.
> http://www.maverickhousewares.com/et73.htm
> [$33 on Amazon.com ]

Are those things mainly for smokers? I need to get a thermometer that
I can read constantly, but like you - I need it for roasting in my
regular oven. Well, hubby. He's a "timer", not a temp checker.

--

Never trust a dog to watch your food.

sf > wrote:
-snip-
>>
>> Thanks Santa for the perfect timing on the solution for this
>> challenge. I've got to give the Redi-Check remote smoker
>> thermometer a 2 thumbs up for saving the day.
>> http://www.maverickhousewares.com/et73.htm
>> [$33 on Amazon.com ]
>
>Are those things mainly for smokers? I need to get a thermometer that
>I can read constantly, but like you - I need it for roasting in my
>regular oven. Well, hubby. He's a "timer", not a temp checker.

This one was designed [and purchased] for a smoker-- but I don't know
what the difference might be.

Ahh--- now I do. Looking through the instructions it says not to
expose the cable to temps above 410F. It says they will deteriorate
at high temps. It also only reads smoker temps to 410. [but down to
14F - don't see a whole lot going on in a smoker at that temp.]

Now I see on the next page that you can get high heat probes that will
be OK up to 570F. [2 probes for $28]

I got mine for the smoker-- but I'll plug it into every roast I do
from now on. Being able to monitor internal temp from wherever I am,
without opening the oven door, is a real pleasure.

Jim

On Sun, 26 Dec 2010 15:22:16 -0500, Jim Elbrecht >
wrote:

> I got mine for the smoker-- but I'll plug it into every roast I do
> from now on. Being able to monitor internal temp from wherever I am,
> without opening the oven door, is a real pleasure.

Thanks for the information, Jim! I like my meat rarer than the rest
of the family does, so I cook mine starting with refrigerator cold -
which means I can get a rare middle with progressively more cooked
outsides. The ends are cooked more to the rest of the family's liking
and I'm happy with my bloody middle. Hubby wants to start with a
roast that's been sitting out for a couple of hours to warm up, so we
end up with meat that's too well done all the way through. I'm not
about to figure out how to cook warm meat. I simply do not want to.
If he wants to cook it that way, then he can figure out how to do it.
I will not do that for him... but I'll buy him a probe to help him
keep track of the cooking progress.

--

Never trust a dog to watch your food.