Accurate oven thermometer?

[chef k-dude]

My 30 year old GE doesn't have that gasket. Neat and tidy.

 

[JckDanls 07]

I was gonna suggest if you have one of the better Multi Meters they come with a thermalcouple... Mine has one and it reads pretty accurately...

 

[chef k-dude]

Not sure if mine does, but I think my new ThermaPro just came in, so time to play here soon!.

 

[chef k-dude]

Finally following up on this. It was a while before I had a chance to test the ThermoPro and still I've only used it twice with only one of the probes. Takes a couple brain cells to understand how to set it at first but it seems to work fine.

Amazon.com

I used it first to test out the oven temp which is what caused my OP...I suspected my oven temp was way off. When I tested it, it was all over the place. I was trying to bake sourdough in a dutch oven at 425 and the oven temp varied from 400 to 450-ish and worse as the element cycled. I kept jacking with the oven temp trying to control it. Then I looked it up and found out its not unusual for a home oven to vary 20-50 deg either way so now I've stopped sweating it, it is what it is.

Like Mike243 said, I think the instructions on the Stouffer's lasagna box is just flat-out wrong and one needs to build in much more time for baking it. Gotta be careful to check it though in case that batch was a bad print and was just wrong. Problem is they tell you not to breach the film to cook it!

So my review on the ThermoPro is, so far with two cooks, at least using a single probe; it appears accurate. I baked a gyro loaf yesterday and had the probe set to alarm at 175. It alarmed at 175 and the ThermaPen read the same within a few degrees depending on where the loaf was probed.

The plastic tray inside the box arrived slightly damaged but it still works for storage so far. I'm thinking about getting a pluck-foam case to store it in but the cheapest ones are $20-30...I only paid $50 for the unit. I'm thinking I MUST have something around here I can use that I already have...just haven't found it yet.

This one would probably fit everything

Amazon.com

The one disappointment is that the clip that is supposed to clip on the grate to hold a probe off the grate doesn't work on my oven grate. They do fit on my grill and smoker but I wish they would position front to back as well as left and right. As they are they only clip holding the probe left to right so it either needs to be behind or in front of the cooking surface. My grill and smoker only has so much room to work with.

I dont really need one for the grill but may check the temp vs the thermometer on the hood but they should read differently anyway (grate over the burners vs. several inches up at the hood/housing) Just to see what it reads in comparison. I only need to check the smoker box temp once or every once in a while; if it's good one day, it should be good the next, and I know the MES30 meat probe is accurate becasue I checked that and its consistent.

So really, this is just going to replace my single probe old Pampered Chef unit which is not calibrated correctly, but also doesn't have a remote readout. My MES-30 DOES have a remote readout and I can even change the temperature of the box remotely if I want. This 4 probe unit will of course allow me to probe multiple things.

Just thought of this. Does anybody probe a steak with one of these? I tend to cross hatch the sear on my steaks so that might be cumbersome with the corded probe. I dont reverse sear. Never understood the point.

See, the probe clip wont fit the oven. Had to use an aluminum plate and put both clips on just to rest it on the plate without the probe touching it.

 

[fxsales1959]

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
View attachment 715013


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.

Never had any issues with my Kenmore in wall, but if I were suspicious I'd sick one of my Inkbirdbbq I BBQ-4T probes, as they are tested to be accurate.

 

[fxsales1959]

Finally following up on this. It was a while before I had a chance to test the ThermoPro and still I've only used it twice with only one of the probes. Takes a couple brain cells to understand how to set it at first but it seems to work fine.

Amazon.com

I used it first to test out the oven temp which is what caused my OP...I suspected my oven temp was way off. When I tested it, it was all over the place. I was trying to bake sourdough in a dutch oven at 425 and the oven temp varied from 400 to 450-ish and worse as the element cycled. I kept jacking with the oven temp trying to control it. Then I looked it up and found out its not unusual for a home oven to vary 20-50 deg either way so now I've stopped sweating it, it is what it is.

Like Mike243 said, I think the instructions on the Stouffer's lasagna box is just flat-out wrong and one needs to build in much more time for baking it. Gotta be careful to check it though in case that batch was a bad print and was just wrong. Problem is they tell you not to breach the film to cook it!

So my review on the ThermoPro is, so far with two cooks, at least using a single probe; it appears accurate. I baked a gyro loaf yesterday and had the probe set to alarm at 175. It alarmed at 175 and the ThermaPen read the same within a few degrees depending on where the loaf was probed.

The plastic tray inside the box arrived slightly damaged but it still works for storage so far. I'm thinking about getting a pluck-foam case to store it in but the cheapest ones are $20-30...I only paid $50 for the unit. I'm thinking I MUST have something around here I can use that I already have...just haven't found it yet.
View attachment 717560
This one would probably fit everything

Amazon.com

The one disappointment is that the clip that is supposed to clip on the grate to hold a probe off the grate doesn't work on my oven grate. They do fit on my grill and smoker but I wish they would position front to back as well as left and right. As they are they only clip holding the probe left to right so it either needs to be behind or in front of the cooking surface. My grill and smoker only has so much room to work with.

I dont really need one for the grill but may check the temp vs the thermometer on the hood but they should read differently anyway (grate over the burners vs. several inches up at the hood/housing) Just to see what it reads in comparison. I only need to check the smoker box temp once or every once in a while; if it's good one day, it should be good the next, and I know the MES30 meat probe is accurate becasue I checked that and its consistent.

So really, this is just going to replace my single probe old Pampered Chef unit which is not calibrated correctly, but also doesn't have a remote readout. My MES-30 DOES have a remote readout and I can even change the temperature of the box remotely if I want. This 4 probe unit will of course allow me to probe multiple things.

Just thought of this. Does anybody probe a steak with one of these? I tend to cross hatch the sear on my steaks so that might be cumbersome with the corded probe. I dont reverse sear. Never understood the point.

See, the probe clip wont fit the oven. Had to use an aluminum plate and put both clips on just to rest it on the plate without the probe touching it.

View attachment 717557
View attachment 717559

I've also seen folks make a tinfoil ball around the probe and just set it.

 

[JckDanls 07]

.I suspected my oven temp was way off. When I tested it, it was all over the place.

That's the way oven's work... They use a contact relay so it goes by average.. So heat is ether on full or off... When it hits 450 it goes off... when it cools to 400 it comes on.. Therefore averaging 425... where as with a PID using an SSR (solid state relay) it keeps heat steady at set point...

 

[Fueling Around]

Electric ovens have 2 modes of heating. The warm air interior is conductive. The glowing element is radiant.
That's why many instructions want you to let oven run for at least 30 minutes after the preheat cycle to stabilize temps.
I learned that 375° most times works better than 350° for generalized baking. I don't do grocery store take and bakes so a long preheat maybe reduces the easy button convenience (and speed).

That's the way oven's work... They use a contact relay so it goes by average.. So heat is ether on full or off... When it hits 450 it goes off... when it cools to 400 it comes on.. Therefore averaging 425... where as with a PID using an SSR (solid state relay) it keeps heat steady at set point...

Climate control thermostats have a bult in anticipator element to prevent over runs and a tighter range to start again before cooling off much.
With today's electronics bult in appliance, it should be a no brainer to use a PID?

 

[chef k-dude]

Well, I wont be retrofitting my oven with a PID controller so I'll have to just deal with it!

At least I know what the deal is now. I dont do a lot of frozen take and bake stuff either. If the Stouffers family sized lasagnas goes on a great sale I'll grab one maybe once or twice a year. It's one of the few frozen entrees I can palate, but even then its borderline and I use them for an easy button when I dont feel like cooking. I think the instructions on that box were just wrong. I've baked sourdough and other stuff since and the oven works fine otherwise.

I'm still curious if people use inserted probes on steaks. I'm usually only grilling one at a time (wife and I split one) so it's feasible I guess. Can always give it a try! Wouldn't want to have 4 steaks with wires going at the same time

 

[JckDanls 07]

I'm still curious if people use inserted probes on steaks. I'm usually only grilling one at a time (wife and I split one) so it's feasible I guess. Can always give it a try! Wouldn't want to have 4 steaks with wires going at the same time

This is where the Thermoworks Thermapen comes in at... And the classic is on sale right now at a good price...

Classic Super-Fast® Thermapen®

The Classic Thermapen meat thermometer delivers fast, accurate readings to ensure perfect cooking, grilling, and baking results every time.

www.thermoworks.com

 

[BigW.]

I'll add a probe to thick steak if I'm reverse searing. I only add it to one if I'm cooking several.

 

[Chris_in_SoCal]

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

View attachment 715065

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.

I have this exact set and it has worked flawlessly for a few years now. No battery problems, it still has the original ones installed. I have had to replace some of the probes, that was my fault.

My newer smoker has a very thick and heavy lid. When I set it down with the wires passing thru the area it crimped them so hard it killed them. Luckily they were cheap to replace.

I since added side bypass access for the probes on each side of the smoker so they can safely check the temperature.

 

[Chris_in_SoCal]

I have also used it to probe meat in the gas oven many times. Luckily the oven is more forgiving on the probe wires.

 

[chef k-dude]

This is where the Thermoworks Thermapen comes in at... And the classic is on sale right now at a good price...

Classic Super-Fast® Thermapen®

The Classic Thermapen meat thermometer delivers fast, accurate readings to ensure perfect cooking, grilling, and baking results every time.

www.thermoworks.com

Yes, thanks. I check pretty much everything with the Thermapen including checking this probe unit against the Thermapen. I agree, its the standard everything should be calibrated to. I haven't posted it yet because I haven't done sandwich assembly pics yet, but I tested this probe in a gyro loaf and the ThermoPro was accurate.

I have used the Thermapen for steaks for some years now, but the odd thing is this is where it has failed me sometimes and I dont know why. I feel like I know where to probe it and I'm usually grilling at least an 1-1/4" thick steak, but it has given me "under reads" causing me to take the steak to medium rather than medium rare. I still always rely on experience, time on the grill and the finger test to be sure and almost always nail medium rare, regardless of what the Thermapen is telling me. It works flawlessly on just about everything else...weird.

I'll add a probe to thick steak if I'm reverse searing. I only add it to one if I'm cooking several.

I have never done a reverse sear. It never made sense to me but I dont really grill/sear large pieces of meat usually, that's where is does make a little more sense to me. But still never understood how we cant also get an even cook with a flash sear, then low temp finish.

I saw someone here recently had reversed seared a fairly large cut. I'm sure it was delicious but it looked like I would expect, it didn't have the grill marks like I get cross/hatching a steak directly on the grates starting with cold meat. It seems logical to me that once a piece of meat has gotten close to done, it has firmed up enough to "belly" a bit (on a larger cut) and then you cant get the same contact surface on the grill grates because it now has high spots.

Seems like everybody is doing it out there these days, so it's working for folks. A large cut like you said makes sense for the probe too.

I have this exact set and it has worked flawlessly for a few years now. No battery problems, it still has the original ones installed. I have had to replace some of the probes, that was my fault.

My newer smoker has a very thick and heavy lid. When I set it down with the wires passing thru the area it crimped them so hard it killed them. Luckily they were cheap to replace.

I since added side bypass access for the probes on each side of the smoker so they can safely check the temperature.

View attachment 717680

Thanks for sharing the experience. All very good to know. I was wondering about the wires. It comes with little windup things to store the cable and probes and in the back of my mind I was thinking, "will doing this eventually work-harden (a metalwork term) the wires causing them to fail where they enter the plug and probe?".

It's good to understand crushing them will make them fail, it makes sense.

I remove the batteries after every use, same with the MES30 remote. I've learned to do that with things I dont use a lot. I'm not always smoking or cooking foods that need probed and monitored like some folks are.