Accurate oven thermometer?

[chef k-dude]

Recently I suspect my old GE Profile oven is not holding temp properly. I noticed this after taking an easy button shortcut while sick and baking a Stouffers family sized lasagna. There was no way it was done when it was supposed to be, the cheese on top wasn't even melted. I remembered I had a couple old school oven thermometers so I hung them on the rack. With the oven temp set at 375, the thermometers were reading around only 325. Then I increased the oven to 425 to compensate and dang it if they weren't reading 425! How can one bake like that?!

I have always suspected these thermometers to be off. I had an old one, then bought a new one to check the old one and that just increased the confusion because they read a good 15deg different from each other. I have no idea if one, the other or both are wrong.

They are this type

So, I know there is plenty of temp probe, etc. discussion here. I have a thermapen, but thats obviously for probing and cant leave that in the oven. I'm in the market for a good "leave in the oven or smoker in the meat" probe since recently discovering the old Pampered Chef one we have is 15 deg off. The meat is 135 when the probe says 150 (interestingly the old instructions on that one say 150 is med-rare...and it is, except 150 on that one is 135 on the Thermapen!).

Is there also a thermometer that is good for monitoring the oven/smoker temp as well? Seems like a probe wouldn't be be right for that but I was wrong once...a gazillion times! I wouldn't mind investing in a thermometer system that does it all. In the meantime I need to find out exactly what the heck my oven temp is. I have an appliance buddy who can help me troubleshoot what might be wrong with the oven, but I need to temp it accurately to even begin that process.

 

[BigW.]

I'm a fan of ThermoPro. Get a 2 or 4 probe and you'll be glad you did. ThermoWorks is a sponsor here and very high quality. InkBird is another option on the value side.

 

[sandyut]

I have a couple thermoworks dots I use for random temp checks. i have the air probe for times like these.

 

[Torch&Tone]

I've never had much luck with those old-school oven thermometers, but they are cheap enough to replace if you have any doubts - even nicer ones come in under $10. It's a little risky (spills), but you can leave a small, oven-safe container of oil in the oven long enough to equalize and test that with your thermapen for comparison to the air probes. I've heard of people testing their ovens with white sugar [melting point: 367°F] in a foil "boat," as well as closely watching an extra-large frozen pizza cook to check for cold and hots spots, by seeing where the cheese is slow to melt versus quick to brown.

At some point, I picked up a Thermoworks DOT on steep discount and have made good use of it (especially with my previous, less-reliable oven). Conveniently, it uses the same probes as the popular Smoke and Signals devices. I'm sure they've inspired competition since then but I haven't kept up with the newer choices available.

 

[sandyut]

At some point, I picked up a Thermoworks DOT on steep discount and have made good use of it (especially with my previous, less-reliable oven). Conveniently, it uses the same probes as the popular Smoke and Signals devices. I'm sure they've inspired competition since then but I haven't kept up with the newer choices available.

Those DOTs are money! I have two from my WSM days. pull them into service regularly for checking temps on just about any and everything.

 

[chopsaw]

GE Profile oven is not holding temp properly.

Those temps sound about right to me . I had a GE put in this house when it was built in 2006 .
Replaced it last year . At one point I noticed the bake element was cherry red on one half , and dim on the other . When cooled down O could see the spot where the problem was . New element was 25 bucks . Easy R&R .

the new Whirlpool has taken some time to grow on me . Takes a long time to get to temp .
After using for a year I really like it . Had to learn it like anything else .

Anyway . If I have it set 350 , and running for awhile , if I bump the temp to 375 , the display drops to 335 . There is a huge swing in these things that most people don't think about .

I know this is not a therm answer , but something to consider . When cool check the element for burn marks . Then heat it up and look for even color from one side to the other . If all checks out , then get a therm . If not replace the element .

This is from my MES element , but same thing . Look for a spot that looks like this .

 

[millerbuilds]

Agree with what has been said above, Themoworks dot or Inkbird.

- Jason

 

[chef k-dude]

Thanks y'all,

Looking at the ThermoWorks site, stepping above the dot to something with a remote which I do like with my MES30 with remote (The probe at least on my MES30 is accurate to my Thermapen), it looks like this unit would be ideal.

Smoke® Remote BBQ Alarm Thermometer

Elevate your grilling game ThermoWorks Smoke thermometer. Monitor your BBQ from afar and stay connected with precise temperature updates.

www.thermoworks.com

This has what looks specifically like a probe for the oven/smoker box, then a probe for the meat.

Although multiple probes for multiple pieces of meat in the smoker would be handy too, but those are pretty expensive

RFX™ Wireless Probe Starter Kit

Unleash the full potential of your cooking with Thermoworks’ wireless probe. The best wireless meat thermometer out, you’ll taste the RFX difference.

www.thermoworks.com

Signals™ BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology

Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.

www.thermoworks.com

Not sure I want an app based thing either. I kind of like the idea of a dedicated remote that comes with the unit.

BigW mentions ThermaPro, but there is nothing called that on the ThermoWorks web site. That brand name DOES show up on Amazon
This one and
This one and
This one

Are these for real or some sort of knock-off? The prices are great but dont seem to be a ThermoWorks product. I dont mind spending a little more for something that is accurate...accuracy is what I'm after, out of the box trustworthy. Anyone trust these Amazon units? There are some sketchy knockoffs of stuff sometimes on Amazon.

Chop, I will inspect my element. It seems the oven comes and goes. I baked some brownies and the analog thermometers were reading right around 350 just like the readout on the oven, but the recipe was nowhere near done when the recipe said it should be. Could be a recipe flaw, it was the first time I had tried that one (using sourdough starter discard).

Like I mentioned I DO have an appliance bro that can help me troubleshoot whether its the element or other electronic/electrical issue, but I need to actually know for sure what the heck is going on temp-wise accurately in order to troubleshoot!

Of course the wife is lobbying for a new range in stainless. But if we do that, I'm going to want a new over the range microwave vent-hood, and then I want to run an external duct which is a whole different ballgame...well, then the fridge wont match...

 

[BigW.]

^They are two different companies. Thermoworks has great stuff but it is on the pricier side. ThermaPro products work well and the price is reasonable. I don't think you can go wrong with either.

 

[Torch&Tone]

Signals has the extra probes, as you said, and the app is handy for adjusting alarms remotely and watching the temperature graph over time. Smoke is cheaper and doesn't require keeping your phone and wifi handy at all times, though range can sometimes be affected rather dramatically by walls/foliage/Mercury in retrograde/etc. I still don't know what the benefit of the RFX line really is, for that much extra price.

ThermoWorks is a bit pricey, so ThermaPro certainly does seem to lean on TW's reputation, but I don't have any experience with them.

 

[chopsaw]

I have a signals . It's a great unit . It has a dedicated chamber probe , and also controls a bellows charcoal tender .

 

[mike243]

I have never cooked a family sized lasagna in the allotted time, and I mean never, I think they are crazy, cooked a small 1 the other day and still had to add 30 minutes. I calibrated not long ago also so I know it's not my oven, have had multiple units they all cant be wrong,

 

[Winterrider]

Throw one of your probed thermometers in the oven and just watch it. It's unbelievable how much temp swing there is when you hear the thermostat kick in and out. The higher the temp is set, the closer it stays to that set temp Don't know why, but have tried many different settings just to find the gist of it all.

 

[whistlepig]

Thanks y'all,

Looking at the ThermoWorks site, stepping above the dot to something with a remote which I do like with my MES30 with remote (The probe at least on my MES30 is accurate to my Thermapen), it looks like this unit would be ideal.

Smoke® Remote BBQ Alarm Thermometer

Elevate your grilling game ThermoWorks Smoke thermometer. Monitor your BBQ from afar and stay connected with precise temperature updates.

www.thermoworks.com

This has what looks specifically like a probe for the oven/smoker box, then a probe for the meat.

Although multiple probes for multiple pieces of meat in the smoker would be handy too, but those are pretty expensive

RFX™ Wireless Probe Starter Kit

Unleash the full potential of your cooking with Thermoworks’ wireless probe. The best wireless meat thermometer out, you’ll taste the RFX difference.

www.thermoworks.com

Signals™ BBQ Alarm Thermometer with Wi-Fi and Bluetooth® Wireless Technology

Explore ThermoWorks, the trusted leader in precision thermometers. From the kitchen to the grill, ThermoWorks meat thermometers ensure culinary perfection.

www.thermoworks.com

Not sure I want an app based thing either. I kind of like the idea of a dedicated remote that comes with the unit.

BigW mentions ThermaPro, but there is nothing called that on the ThermoWorks web site. That brand name DOES show up on Amazon
This one and
This one and
This one

Are these for real or some sort of knock-off? The prices are great but dont seem to be a ThermoWorks product. I dont mind spending a little more for something that is accurate...accuracy is what I'm after, out of the box trustworthy. Anyone trust these Amazon units? There are some sketchy knockoffs of stuff sometimes on Amazon.

Chop, I will inspect my element. It seems the oven comes and goes. I baked some brownies and the analog thermometers were reading right around 350 just like the readout on the oven, but the recipe was nowhere near done when the recipe said it should be. Could be a recipe flaw, it was the first time I had tried that one (using sourdough starter discard).

Like I mentioned I DO have an appliance bro that can help me troubleshoot whether its the element or other electronic/electrical issue, but I need to actually know for sure what the heck is going on temp-wise accurately in order to troubleshoot!

Of course the wife is lobbying for a new range in stainless. But if we do that, I'm going to want a new over the range microwave vent-hood, and then I want to run an external duct which is a whole different ballgame...well, then the fridge wont match...

I do not like apps either. Last fall I bought a ThermoPro TempSpike XR Model TP862B. It worked for two smokes and died. Screen was dead and wouldn't take a charge. Amazon sent a me a return label and sent a replacement unit. The second ThermoPro TempSpike XR lasted 3 months and it too died. I called ThermoPro customer service and after troubleshooting over the phone the tech said this unit was beyond repair and they sent me a replacement at no charge. During all this drama I ordered a ThermoWorks RFX. It works off an app and I couldn't be more pleased.

 

[chef k-dude]

Thanks for the feedback y'all,

Mike,

I was thinking I recalled the Stouffer's lasagna never did get done in instructions time in the past. I only bake one maybe once or twice a year when I catch one on a great sale...and of course I dont have a recipe page for it so no notes to refer back to. Maybe I'll remember it now. They are handy when you need an easy button and the wife and I being sick the last week, we needed one and I had just happened to score a deal on one 2 days before I started getting sick!

Winter,

I plan to do just that before the outside temps get too warm. Going to run both the oven and the new thermometer through their paces and see what happens. Supposed to be back down to high of 60 Friday so we may still not be burning the wood stove. This time of year, using both can get way too hot in the kitchen/TV room!

Whistle,

Well, I had already ordered the Thermapro before seeing your post.

https://www.amazon.com/dp/B08KZR4F23?th=1

There is one or two reviews that did mention failure after a short time, and a few that said the receiver unit batteries die whether its off or not. I have been in the habit of removing the batteries from the MES30 digital remote for years because I smoke very infrequently and have learned to not leave batteries in digital stuff unless you use it all the time.

I'm going to go ahead and put it though its paces, maybe smoking more than usual (it IS the perfect time of year for an MES30 box, middle of the summer is a no-go, the element will barely cycle much above 85-90F ambient) and see what happens. The purchase may be a mistake, I'll certainly find out!

The one thing I wonder about is the length of the probes...if they stick out so much as to be ungainly. The MES30 can be a bit cramped with more than one thing in there. The MES30 probe (actually accurate as I mentioned) has a bend or crook on it to keep it lower profile.

 

[chopsaw]

The higher the temp is set, the closer it stays to that set temp Don't know why, but have tried many different settings just to find the gist of it all.

The new one I just bought goes through a pre heat cycle as it gets to temp . The is also an option to skip pre heat . I think the idea behind the pre heat is to heat the inside components and surface , then reach temp for cooking . Keeps the swings closer , but they're still there .

 

[jcam222]

Those temps sound about right to me . I had a GE put in this house when it was built in 2006 .
Replaced it last year . At one point I noticed the bake element was cherry red on one half , and dim on the other . When cooled down O could see the spot where the problem was . New element was 25 bucks . Easy R&R .

the new Whirlpool has taken some time to grow on me . Takes a long time to get to temp .
After using for a year I really like it . Had to learn it like anything else .

Anyway . If I have it set 350 , and running for awhile , if I bump the temp to 375 , the display drops to 335 . There is a huge swing in these things that most people don't think about .

I know this is not a therm answer , but something to consider . When cool check the element for burn marks . Then heat it up and look for even color from one side to the other . If all checks out , then get a therm . If not replace the element .

This is from my MES element , but same thing . Look for a spot that looks like this .

View attachment 715014

I think my new GE oven is uneven on element too. I've noticed if I put two pans of bacon side by side in the top oven one finishes sooner than the other. That and the design of the glass top which leaves an 1/8" bezel all around the edge to catch food bits has me not living it. It will probably end up sold and replaced within the next year.

 

[chopsaw]

1/8" bezel all around the edge to catch food bits

I couldn't deal with that either . My 2 choices ended up with the Whirlpool and a GE single oven .
Didn't notice a gap on the GE . Maybe go look at the same model in store , and see if it has the gap .

 

[chef k-dude]

That and the design of the glass top which leaves an 1/8" bezel all around the edge to catch food bits has me not living it. It will probably end up sold and replaced within the next year.

I'm really curious what you mean by that bezel. We love our 30 year old glass top and I've actually replaced the whole top when it cracked some years ago because we love it so much. Is there an added "ick" joint now or something?

It's hard to tell whats going on in pictures online. The induction tops dont look to have any capture on the sides so any major spills would just run down the sides? I've had major boil-overs our contained glass top has saved, big time. Usually cleans up fine with baking soda if anything burns.

Whats the alternative these days? Haven't been to the store shopping so I literally dont know. I have an old Viking 6 burner drop-in cook-top on a custom stainless curb on a low cabinet (old credenza built-in from an old house somebody gave me thats the perfect height for a cook/fry station) out in my garage. Removable cast iron grates, cast iron flame deflectors, stainless otherwise. It's a pain to clean compared to the glass top range...but of course it's actual gas flame.

 

[chopsaw]

My old GE had a gasket between the top and the side trim .

That's why I suggest you go look at some units in the store and see if they have the gap .