[millsde]

I did attempt a search and did not find anything current. I am on my second analog meat thermometer from 'Wally world'. A name brand supposively. The first one, used just a couple times and sitting in a drawer for months was definately off. I bought a new one with a heat proof rubber ring around the dial and inserted it in a prime rib last week. It seemed to indicate accurately based on what I was expecting. This week, it came up to a 128 D. F. on a 9 lb. boneless roast in just over two hours at 250/225 oven temp. I was not expecting that and want to know how to get a good digital. Perhaps the remote type with the digtal and alarm that hangs out of the oven? Anyway, sorry for rambling, anyone else with knowledge feeling chatty?

[phatch]

I think that sounds about right for the boneless roast. Those will cook at about 15 minutes per pound at 250 to a temp of 130. So you're certainly in the ballpark if you started with a room temp roast and seared it off first.

PHil

[millsde]

Originally Posted by phatch

I think that sounds about right for the boneless roast. Those will cook at about 15 minutes per pound at 250 to a temp of 130. So you're certainly in the ballpark if you started with a room temp roast and seared it off first.

PHil

Thanks for the quick reply. It was a boneless ribeye if that has any bearing. Just a lot quicker than the standing rib I did last week.

[adamm]

i have pyrex one that you can put the probe into the roast and it has a screen the reads the temperature and has alarm settings and timers and such. I got mine for about 20 buck from bed bath and beyond. Great deal for the money.

[Chef at Heart]

Boil some water and test it - you'll know then if it is off or not.

[bluedogz]

I have the Pyrex one too- I'm sure someone here might disagree, but I love the thing. Only problem is, its magnet won't stick to the stainless skin of my oven!

[jigz369]

I do not personally like digital thermometers. I prefer the simple dial instant-read type. I can calibrate it easily to both 0ºc and to 100ºC and know that it will remain accurate. When I was in hotels, someone at the daily KM meeting was designated to calibrate all dial thermometers. We never had any problem with incorrect temperatures.
Just my opinion though....

[cman95]

I have a remote digital made by Oregon Scientific. Model AW-131. It has one probe with transmitter. Remote works up to 200 or so feet away. Programable for different types of meat, and has warning before desired temp is reached. Can be found at Acadamey, Lowes, Home Depot and such. Good luck.

[Meralee]

Comark makes a nice corded unit where the cord can be closed in the door safely. It can be set to sound an alarm when the temperature hits a certain temperature (either heating or cooling)

[millsde]

Originally Posted by Meralee

Comark makes a nice corded unit where the cord can be closed in the door safely. It can be set to sound an alarm when the temperature hits a certain temperature (either heating or cooling)

Well, now I have a couple or three to compare. At least I'm not over cooking the prime ribs to date. (which I'm close to perfecting!)
I appreciate the inputs and various opinions.

[Meralee]

The model number on the Comark thermometer is HLA1

[toronado455]

I just got a Comark 300B for $18 at Surfus. I tried to use it but I can't figure it out. Stupid one-button operation, and I can't make any sense of it. I'm taking it back.

Can anyone recommend a good instant-read digital probe thermometer? I don't want the kind with the wired probe, I want a one-piece unit. Consumer Reports tested a few meat thermometers. The Taylor Weekend Warrior 806 got the highest marks. Is a meat thermometer the same thing as a food thermometer?

[phatch]

A meat thermometer is meant to reside in the meat the whole cooking time.

Food thermometer is a vague term but is likely an instant read type. But you'll find oven thermometers so you can know what temp the oven really is as the temp settings aren't exact. Same for the refrigerator, particularly as those tend to be warmer at the top and cooler at the bottom.

[MaryB]

For an instant read the Thermapen is the way to go. I use the cheap digital ones all the time for the BBQ pit. Most of mine are Polders which are around $30. I typically get 2-3 years out of them and they get abused, dropped on the ground, wet from splashing, grease from the BBQ pit etc.

[toronado455]

The Thermapen is kinda pricy. $30 is more what I'm looking for.