CDN Ovenproof Meat Thermometer – Glow Dial | ProAccurate® | 2" Easy-Read Dial | Waterproof, Recalibratable | For Oven Roasting, Poultry, Beef, BBQ | IRM200-GLOW

Good value well made but no pins came with watch band

The dial is fairly easy to read-- I'll shine a 365nm UV light at it to see it better if I need to, and it's nice knowing when food is approaching the safe zone. It's saved me from undercooking things quite a bit, and occasionally I'll see that it's close to overcooking long before the oven timer goes off, so I can adjust the oven temperature or even turn it off completely so it doesn't overshoot the safe zone by too far, leading to burning or just excessively-dry meat. So far it appears to be waterproof; I often just wash it using the top rack of the dishwasher and have not seen evidence of water intrusion.

I bought this thermometer for cooking on a gas grill. I’ve used it about 20 times so far. I embed the probe into the meat appropriately and close the lid. I make sure the dial isn’t touching the cooking grate, just like instructed. If the meat isn’t dense enough, like filet mignon, the weight of the thermometer may not be supported, so I rest the dial of the thermometer on a small rock placed on the grate to prop it up, if necessary. I’ve done that once so far, with good results. This thermometer isn’t perfect, but without it, I would have overcooked many of the meals. My grill runs hot, so the manufacturer’s suggested cooking times are off. Regarding accuracy, you *must* calibrate it. This will likely be true for any thermometer. I bought this one because it's easy to calibrate. You do this by measuring the “known” temperature of boiling water. The boiling point at sea-level (212°F) is marked on the dial. Determine your own boiling point based on your altitude – the higher you are, the lower the boiling point (Google can help). For example, in Denver (the “mile high city”), water boils at 202°F. Here’s how I calibrated it: • Position the moveable pointer on the rim of the dial to your local boiling point. This makes it easy to see. • Boil water in a pot; I fill the pot to within 1” of the top. • Put on oven mitts, otherwise the steam will scald you. This is not an “instantaneous read” item. • Stick the thermometer’s probe, but not the dial, into the pot so it's submerged and not touching the sides or bottom. • Wait until the needle stops moving, maybe 20-30 seconds. • When the needle stops and while it’s still in the pot, note how far away from the marked boiling point it is. That’s because when you remove it from the water, the probe will immediately cool down and the needle will move quite a bit before you can adjust it. • Adjust the needle by turning a nut on the back of the thermometer with a pair of pliers. This nut is located where the probe enters the dial. You have to guesstimate the amount of adjustment by remembering how far away from the boiling point the needle was while still in the pot. • Now repeat these steps until it’s accurate. You’ll get close the first time, but if you’re off by even 5° degrees, it could be the difference between rare and medium. When I calibrated it initially after it arrived, it was off by about 25°. I wish I could say that’s it forever, but I’ve had to recalibrate this thermometer three times already. I check its accuracy after a week’s use on the grill. The first two times, it was close, within several degrees. But this most recent time today, it registered about 10° too high. Maybe I’ll calibrate it more often. One more thing. I previously mentioned the moveable pointer on the rim of the dial. This is very convenient feature, since reading the temperature scale on the dial while the thermometer is upside down in a piece of meat on a hot grill isn’t that easy! However, this thing can loosen and then not stay in place. It’s happened a few times already. Even worse, once loosened, it falls off easily and is hard to find. After I put it back on the rim, I tighten it by squeezing gently with a pair of pliers. Now, I check this pointer every time I use it or wash it, and if it’s loose, I tighten it immediately before it falls off. Having said all that, this thermometer is still probably better than many others listed for sale, based on their reviews. Perhaps they’re all made in the same factory in China, who knows! This one seems durable enough and useful so far, if I’m careful about calibration and the moveable pointer.

works great

Great and accurate. Nice because it only measures at the tip rather than the whole shaft which can then be inaccurate when probing small meat rather than a whole roast.

Nothing ruins dinner more than cutting into a roast chicken thigh and seeing that it is dry and overdone. There is no reason to guess. The ProAccurate Thermometer gets the meat temperature right every time. If you eat roast meat 20 times per year (and this is a conservative estimate) this thermometer will pay for itself in half that time by the sheer number of perfectly timed roasts you will prepare.

Don’t buy. This is my second one. I returned the first one because it wasn’t working. I’ve used this one less than three times and it’s already not working again. It’s not simply inaccurate, it’s that the dial barely even moves. Buy elsewhere. Now I’m eating an overly well steak. Waste of money and time

Not worth it

Muchas gracias AMAZON.COM.MX es lo que esperaba y la relación calidad precio es la correcta, lo quería para la leche y me resultó muy útil. Gracias.

Oven proof is the key part here: having melted a thermometer I mistook for oven proof, I needed a replacement with “the real thing”. works & reliable.

Excelente

Excellent meat Thermometer. Purchase as a replacement to an old meat Thermometer that is still accurate but has lost it's water seal. Match tempertures almost exactally. Easy cleaning and the seath for the probe is a nice touch. If this last as long as the one it's replacing, and I think it will, an excellent buy.

ローストビーフは肉の形状によって火の入り方が変わります。特に普段焼いているよりも太い肉の場合は、グラムあたりの焼き時間が狂います。そんな時にこのオーブンプルーフの温度計が役立ちます。高いのが難点ですが、海外から配送なのでしょうがないのでしょうね。国産でどこかが出してほしい。