CDN Ovenproof Meat Thermometer | NSF® Certified | ProAccurate® | 1.75" Dial | For Oven & Grill Cooking | Durable Stainless Stem | Fast & Accurate Readings | IRM190

Good value well made but no pins came with watch band

Everything I wanted in a meat termometer! Large Dial-Easy to Read-Nice Adjustable Target Temp Indicator. Tested it with boiling water and gauge was spot on!

Meat thermometer designed to be placed in meat and left there during baking. Many thermometers are designed to NOT be in the oven all the time, this one is designed to be baked along with the roast or steak. It reads from near the tip of the probe so it cannot be used to show oven temps. I do not know if this is dishwasher safe, I suspect it is not dishwasher safe but I could be wrong. I wash it by hand, quick and easy. So far its been reliable and easy to read through the oven door window with a flashlight.

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.

nice

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

I use this thermometer all the time. It's large enough for seniors which is why I purchased it. Works great!

Does not give an accurate reading. Cooked lamb, the meat was overdone and the instrument indicated it was undercooked

Excelente

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。

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!

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