CDN IRM200-Glow ProAccurate Meat/Poultry Ovenproof Thermometer 1 EA 1751006

It worked perfectly and I love that the numbers are very clear and you can see the temp at a fast glance. Its also water proof and dishwasher safe.

excellent

I think it must be a sign that I’m getting on in my years but this Ovenproof Meat Thermometer is one of my favourite purchases of recent months. I bought it as I had decided to get a little fancy in the kitchen when it comes to cooking my Sunday Roasts and try to do them slow-cooked, in order that they are more 'melt-in-the-mouth' when plated up. I had initially tried to achieve this effect via online calculators but I honestly found it too much of a headache trying to work out how long to cook what size joint at what temperature in a fan-assisted oven. One website just suggested getting an in-oven meat thermometer such as this and cooking the roast low until the correct temperature shows on the dial. This seemed like the easier (lazier) option and thus, it was ordered! Delivery of the thermometer took about a week which is to be expected as it ships from the U.S. When it turned up it was very much as pictured, although the face of the dial as pictured now is a little different to how it is on mine it still shows at which temperatures different meats achieve a rare, medium or well done finish and finally where poultry is safe. Both the head and the stem are constructed from Stainless Steel but the stem feels incredibly light, almost to the point where it 'feels' insubstantial though I have seen nothing to concern me about its build quality. The head is a lot heavier which means when it is not stuck into a joint of meat it is a little unbalanced. It also comes with a black plastic sheath for the stem which has a 'BioCote' antibacterial finish to aid hygiene when not in use, but the manufacturers recommend the best practice of washing it both before and after using. It is incredibly easy to use, simply insert the stem of the thermometer far enough into the joint of meat so that the stretch of stem between the tip and the dimple (which is where the sensor is) is roughly in the centre of the joint, which should reasonably be the thickest part, although this is not always the case which I will get to later. Place the meat into the heated oven and wait until the arrow on the dial reaches the point at which your choice of meat is cooked to your desired doneness. Being able to leave the thermometer in the oven and visually checking it through the glass door of the oven seems to be a lot more convenient than opening the door every 20-30 minutes, letting the heat out and having to stick a non-ovenproof thermometer in to the meat until you get a reading. Since receiving the thermometer I have used it a number of times and mostly to great results. When taking the meat from the oven I’ve usually found that the joint of meat is cooked to the 'doneness' indicated on the dial. If you find that this is not the case, you can recalibrate the thermometer using a guide on the manufacturers website but I have not had to do this so far. I’ve said 'mostly to great results though' as poultry is a bit tricky if you’re cooking a full bird. The correct placing of the thermometer is a little trickier as the breast meat and dark meat cook at different temperatures and if you take the temperature from the breast (as I did) you can find that the dark meat is undercooked (as I did) so I’ve decided I’ll just cook these traditionally rather than by slow-cooking. All-in-all this has been a great purchase for me and the Roast meats I’ve served up lately have been well received by my wife and I’ve found them both delicious and to have benefitted from slow-cooking which this thermometer really helps with. So far it has proved a level of usefulness far beyond what it cost me and as such I can do nothing but give it the highest recommendation possible!

I bought the CDN IRM200 ProAccurate Meat/Poultry Oven Thermometer with the Extra Large Glow-in-the-Dark Dial. This has a large, easy to read dial that even I can see with my visually impaired eyes (I'm nowhere near blind - just need increasing prescriptions each year for my vision). It seems very sturdy and well-made, and I like that it's ovenproof and dishwasher safe. This is the type of thermometer that can be left in the meat while cooking, which I prefer, as opposed to the instant read type that can not be left in the oven. It can also be put on a shelf of the oven, rather than in meat, to check if your oven is heating to the correct temperature as well (not to be used under the broiler, though). An important feature is the small hex nut on the back so it can be calibrated for accuracy, so you'll know it's reading correctly. I only just recently learned about calibrating thermometers, and it took me at least 10 tries before I got it right. I found it helpful to move the outside temperature target indicator dial to where it says "boil test" on the thermometer and use it as a visual when turning the nut left or right. I immersed the tip of the thermometer about an inch or two in a pot of boiling water using tongs (be careful not to touch the bottom or sides) and if it went over the boil test I adjusted the hex nut to the right or clockwise, if it went too low I adjusted the nut to the left or counterclockwise. These are miniscule turns, turn it too much and it will go too far. Overall, a great buy!

Lo compré para monitorizar el termino de cocimiento en cortes gruesos de carne de res, desde el primer uso haciendo caso de las temperaturas de acuerdo al termino que quería me dio el resultado que esperaba, muy recomendable, ahora quiero uno que me de rangos para horno para monitorear temperatura en la preparación de Birote tapatio