Does anyone know how this item compares to the Taylor 5932 Oven Thermometer? I'm tryin to decide which one to buy. Thanks
2021168
This one was tested by cooks un limited and chosen as editors choice against all others
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My wife got me a 22 1/2 One Touch Gold for Christmas a few years ago. I loved it, but as you say, no temperature gauge. I bought a replacement screw-in temperature gauge for a gas grille at Home Depot, drilled a hole in the top of the Weber just large enough for the probe, got a washer of the correct size, and screwed it in. I chose a location about 4 inches below the handle, so I can pick the lid up without touching the thermometer (it gets hot). This arrangement has been working perfectly for two years now. It's awesome. To me the biggest advantage of the $300+ Weber Performer grille is the built-in temperature gauge (I don't care about propane lighting or the cart). But here you can get the same thing for less than $10. Total cost including the One Touch Gold is still less than half of the Performer.
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It has a built-in oven thermometer hanging at the top. It's face is pointed upwards, so you can read it without opening the oven. I've had my oven for a couple years and have done LOTS of cooking with it. It seems that the built-in thermometer is no longer accurate: it often reads high. I don't tend to worry about it...the food cooks just the same. If you are not using the entire shelf for your pot, you could add a regular oven thermometer or use a meat thermometer inside your pot if you're not satisfied with the built-in one.
1013536
I'm not sure I don't know which one that one is I have the Taylor 1470N S122 V3043 and it works great this model has 2 batteries. I have had three of the one & two battery models and the probe went bad very soon. this probe only works on the two battery model.
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Cwun, sorry i made a mistake. My earlier reply was for a pressure cooker i bought. This oven always worked fine. No problems. Whenever i want to cook healthy and fast i use it. Remember this oven uses hot air generated from a special lamp to cook. For the time of ownership see the date of my review and add 1 month more. I highly recommend. Good luck.
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I purchased the RT600C Super-fast Water-resistant Digital Pocket Thermometer (by ThermoWorks, the same company behind Thermapen) 2 years ago and it's been perfectly fine for my home cooking needs. I primarily use it for checking the doneness of meat: steak (130F), turkey (160F), pork (135F), sausage (150-160F), and fish (130F), which is well within the -40 to 302F range. (The Thermapen range is -58.0 to 572.0F). To check frying oil temperatures, I use a candy thermometer that I leave in the pot that gets up to 400F. The response time of the RT600C is officially 5-6 seconds, but it feels almost immediate to me. I haven't overcooked anything due to waiting 3 more seconds than I might with the Thermapen, whose response time is reportedly 3 seconds. Both the Thermapen and RT600C are water-resistant, but the RT600C is listed as dishwasher-safe too. I haven't tried using the dishwasher, but the RT600C has survived getting thrown into a bowl of water in my sink and regular hand-washing. In my opinion, if you're not cooking anything extremely cold or hot, and 2-3 seconds of wait time is not worth $77, the RT600C is a fine choice.
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I did not "calibrate" my oven thermometer I just just the Admetior in the middle of the oven. Heated it to 350. Checked they were the same. 20 minutes later I checked again and they were the same. I can't really read my oven thermometer anymore, but at least I know it works.
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As others have said, you can probably use the metal-corded probe to measure oven temp if it's not touching metal. It doesn't do it concurrently as my old Polder did, however.
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We use an instant thermometer with no problem. It is not an oven as it has no insulation. I would not think an oven thermometer would be desirable because what you really need to know is the temperature of the food you are cooking rather than the temperature of the surrounding space. In an oven food starts to cook at about 180F and the length of time it takes to cook is very dependent on the amount of liquid the food contains.
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I stuck it in the refrigerator and compared it to two other thermometers (which had exact same temperatures). The Taylor was off by 2 degrees. Since I thought it did not give an accurate temperature I put in the freezer........now it matches the other two thermometers in the freezer....probably the thermometer adjusted itself in the freezer.I've had a new refrigerator in the past & the freezer temperature's lowest reading was only 10 degrees above zero. Never ever lower than that. I say if your ice cream is rock hard in the freezer your refrigerator is ok.I'm a registered dietitian. I stuck it in the refrigerator and compared it to two other thermometers (which had exact same temperatures). The Taylor was off by 2 degrees. Since I thought it did not give an accurate temperature I put in the freezer........now it matches the other two thermometers in the freezer....probably the thermometer adjusted itself in the freezer.I've had a new refrigerator in the past & the freezer temperature's lowest reading was only 10 degrees above zero. Never ever lower than that. I say if your ice cream is rock hard in the freezer your refrigerator is ok.I'm a... » Read More I stuck it in the refrigerator and compared it to two other thermometers (which had exact same temperatures). The Taylor was off by 2 degrees. Since I thought it did not give an accurate temperature I put in the freezer........now it matches the other two thermometers in the freezer....probably the thermometer adjusted itself in the freezer.I've had a new refrigerator in the past & the freezer temperature's lowest reading was only 10 degrees above zero. Never ever lower than that. I say if your ice cream is rock hard in the freezer your refrigerator is ok.I'm a registered dietitian. « Show Less
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My Maverick has two temp probes, one for meat and one for the temp of the oven/BBQ. It's been pretty darn accurate, +/- 3 degrees at most.
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Interesting question. You might try the Taylor site. My past experience has been that the calibration isn't correct if it is replaced. My friend upgraded to this unit when his failed. I will probably follow suit. http://www.amazon.com/gp/product/B00EHNH3JC/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1
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This thermometer goes from 100 to 600 degrees. The numbers are sort of small, so it's hard to read when it's in the oven. I purchased the ADMETIOR thermometer, which has larger numbers & I like it much better. Both thermometers show the same temperature in the oven.
993405
I've had mine since December. LOVE IT! I love the fast bake feature and the convection oven works wonderfully! Especially nice when I don't want to heat up the entire kitchen! Follow the directions for the install, and enjoy it!
2103310
i have used the 69610 for 5+ years now and expect another 20 out of it. it's designed for temperatures at or below 500 degrees. don't know much about the other one beyond what can be found on amazon. sounds as though the non-stick surface has a different formula. why would that make it $8 cheaper? who knows.
212106
I recommend that you do what I did. When I first tried to use mine I found it to be off by at least 25 deg. Throw it away it's not worth messing with, then I went to a local restaurant supply and bought an analog thermometer that always works for the same amount. Your experience prove to me that my decision was the right one. Problem solved. David B.
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The numbers don't mean anything to me. I bet the more expensive one has the gold band around the dutch oven. I have the cheaper one and it cooks just fine, but it does get the discoloration inside from heat. I just use a light scrubbing with a brillo pad--good as new again.