Greetings,

I have at least three of the common instant read probe thermometers
(0-220F), and none of them are very accurate below around 85 degrees,
making it difficult to measure ingredient/dough temperatures (and/or
track room temp changes...which is a bit of an issue in my kitchen).
Any suggestions/solutions?

thanks much...Matt

On 3 Oct 2003 12:45:36 -0700, (matt s) wrote:

Greetings,

I have at least three of the common instant read probe thermometers
(0-220F), and none of them are very accurate below around 85 degrees,
making it difficult to measure ingredient/dough temperatures (and/or
track room temp changes...which is a bit of an issue in my kitchen).
Any suggestions/solutions?

thanks much...Matt

Hi Matt,

I've had the same hassle.

The problem relates to the range of the thermometers you have. You
might want to get one with a range of 0 to 100F or so. As you know,
these things are not very costly...

HTH,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Not an instant thermometer, but I have a floating cheese makers thermometer
which appears to be accurate in the 65 - 125 degree (F) range. It tops out
at 100C, 212F.

It showed me that to dry things in my new convection oven at 140F, I should
set the digital oven control at 120F. Oven thermostats seem to have the same
problem! (The oven control is quite accurate at 350F).

Forgotten where I got it, but a search for cheesemaking supplies would
likely turn up something.




"matt s" wrote in message
m...
Greetings,

I have at least three of the common instant read probe thermometers
(0-220F), and none of them are very accurate below around 85 degrees,
making it difficult to measure ingredient/dough temperatures (and/or
track room temp changes...which is a bit of an issue in my kitchen).
Any suggestions/solutions?

thanks much...Matt