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Old 06-11-2007, 10:24 AM   #1
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ISO Thermometer advice: I can't take its temperature

This isn't the first time this has happened. I have a digital thermometer. I know it works. I had a 2lb Pork Roast yesterday. I thought I set it up correctly and had it in a thick portion of the Roast. I set it to 150, but when it rang I just KNEW It wasn't done. I tried another section and it was definetely not done. It was more like 138/139. I also while I had the oven door open, used my manual one. It wouldn't register at all. It was kind of stange. I put it in the same spot that the digital one registered at 139. Well anyways, I left the digital one where it was and waited until it reached 150. The roast did end up coming out moist and pretty perfect. But it makes me soo nervous that I might be not be able to rely on these things at times. Either that, I'm doing something wrong. I didn't put it in a glob of fat and it wasn't touching bone. I also know my manual one works. Well just venting here.

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Old 06-11-2007, 10:45 AM   #2
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I'm not sure what you mean by a manual one. If it's digital, the battery may be dead.
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Old 06-11-2007, 11:43 AM   #3
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I think "manual" might mean one that is not digital.

legend - if it's an instant read thermometer then it should have registered immediately. If it's the type that is supposed to be in the piece of meat while cooking it may take a few minutes to register - that may be the problem. An instant-read cannot be left in while cooking - the other kind, which usually has a much bigger face, is supposed to be left in.
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Old 06-11-2007, 01:09 PM   #4
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Quote:
Originally Posted by kitchenelf
I think "manual" might mean one that is not digital.
That would be "Analog"

The $5 instant read thermometers they sell in the supermarkets are not good.

Here's the one I have Amazon.com: Remote-check ET-7 Wireless Thermometer with 2 probes: Outdoor Living

Not the best, but it works.

Removed asterisks - kitchenelf
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Old 06-11-2007, 01:10 PM   #5
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Is it a probe type, like this? Amazon.com: Reviews for Polder Cooking Thermometer with Timer and Clock: Kitchen & Housewares

Lee
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Old 06-11-2007, 01:15 PM   #6
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Quote:
Originally Posted by QSis
am ya pretty close. it's a good cook precision and it doesn't have as many buttons on it. very basic which is what I wanted. it does work as I tested it in boiling water. just I find myself having to take it out of what I THOUGHT was a decent thick piece of the meat and put it somewhere else.
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Old 06-11-2007, 01:23 PM   #7
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Quote:
Originally Posted by Jeekinz
The $5 instant read thermometers they sell in the supermarkets are not good
I don't buy those - I buy a good one and they work VERY nicely!
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Old 06-11-2007, 01:23 PM   #8
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Alton showcased one he uses...I can't remember the name. Also, you may want to check Americas Test Kitchen to see what they came up with.
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Old 06-11-2007, 01:26 PM   #9
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I don't buy those - I buy a good one and they work VERY nicely!
Is it analog? Where can I find it? I had a Good Cook cheapo that almost ruined a 7lb standing rib roast. I have a digital instant read but can't seem to put my full trust in it. Would prefer a real nice analog.
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Old 06-11-2007, 02:34 PM   #10
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Yes, it's an analog and actually, I bought it at Sam's Club - I think they came 3 to a pack. I have always found them invaluable and never had any problem. If a 7-lb. standing rib roast got ruined because of a faulty analog temperature guage I would be on "their" doorstep the next day I have never had any problems with mine. But I may just be lucky! I guess there's always a risk of anything we buy being faulty. If I hadn't given the other two away I would send you one.

After looking on the net at analog instant read it appears to lean towards a Taylor - with the holder.
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