Can I check the temperture of liquid gravies and any baking liquid such as the liquid portion of bread
892727
yes you can, just wait a few seconds for the most accurate reading....i have used it for the liquid portion of bread already and it is very accurate. Just be sure when checking temperature, that the tip does not touch the pot or the container. because that will give you an inaccurate reading.
892728
Yes, can even take your body temp, albeit not as precise as medical thermometer
816134
I don't know if you can purchase a new manual online, but King Arthur Flour may be able to answer any question you have. It is not a very complicated machine...for bread....stay within 75- 85 degrees...for yoghurt follow the recipe you have. I love this proofer...it really has made a difference in my bread making.
1215579
I bake bread in mine and so I have never put liquid into it. My enamel coated Dutch Oven is a 5 qt. and it holds that amount of liquid.
800977
Most definitely. I almost always bake my breads at that temperature. I have not had any problems doing that with this pan. I also use an old cast iron pan in the bottom of the oven that I throw several ice cubes in after putting the bread in and before shutting the door. Good luck and enjoy!
590214
I utilized this thermometer for getting an accurate reading for sourdough starter/bread temperature. I also used this for making perfect tea with the right water temperature.
1427612
While holding my hand on side of toaster, I inserted bread and held it there until bread was toast. Could tell no difference in temp from start to finish.
1403302
I suppose you could if you were just spot checking the candy but this thermometer is meant for quick reads of meats. I would probably look for a thermometer that could clip to the side of my pot for a constant temperature reading
1726954
It would be difficult. You would probably get burns as the thermometer is not instant and has no clip, etc., to attached to side of any vessel. I have to pull items out of oven to check temp due to heat.
264070
I use mine all the time for bread. My recipe actually calls for about the same amount of ingredients you use but have found that, because this does such a good job in 3 minutes of processing, I have cut back to about 2 1/2 cups of dry ingredients and I get an even nicer, lighter bread. Let me also suggest that,even though the friction of the processing DOES warm the dough substantially, I've learned that starting with 95 degree (F) water helps the dough rise faster and better. I find that no less than 2 min nor more than 3 min of "run" time is perfect for WONDERFUL bread.
567716
It can be used for anything that the probe can be inserted in. Liquids or soft solids. Of course, the automatic temperature to check specific finish for meats and fish can't be used, but temperature can be read.
1932663
It can, but it is surface temps only. For liquids, stiring while checking will get a more uniform reading.
1301270
Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's... » Read More Both themes in the other responses are, IMO, perfectly correct. Ingredients should be temperature stable and some flours benefit from time to absorb moisture. When making bread the "Other Way," I always allow for both. (OK, I understand what you're thinking: if he can bake bread the other way, why is he buying a machine? The simple answer is automation and convenience. My hand-made bread is just fine, but I often do not have a half day to make it. Once I learn more about this machine's programs and schedules, I'm sure that I can adapt some of my formulas to the machine's cycles. « Show Less
719004
Not sure. Moisture content depends on type of wood. You would have to take reading, then dry the bread and calculate the water content and compare to scale reading. Then select diff wood types to get closest to your water content determined by weight difference. Sample needs to be homogeneous. Content might vary with different flours.
948480
I returned this item, and much of the reason was the problem you're having, so unfortunately I don't know of an answer to your question. I really need to know precise temperatures for a griddle.
1909249
Unable to determine, as the temp is controlled by the temp of the food, try calling the company
558898
I use it for making yogurt. It's very accurate when testing the temperature of warm milk. It should be just fine for bread.
302029
I only use this for gluten free bread and it works well. In the past I did have to adjust the amount of liquids used because the loaf sank in the middle. The directions tell you how to adjust ingredients if the loaf is misshaped.