On May 16, 6:42*am, KenK > wrote:
> "Ophelia" > wrote :
>
>
>
> > "KenK" > wrote in message
> ...
> >> This morning I picked up a Taylor TruTemp #3506 oven dial
> >> thermometer. A few minutes ago I tried to find some reviews. All I
> >> Googled in the first few screens that looked appropriate was Amazon
> >> and the reviews there were really terrible. Did I blow $4 or are they
> >> really not that bad? If they are, recommendations for a locally
> >> available oven thermometer, hopefully accurate to say plus/minus 10
> >> or 15 degrees F or so?
>
> > I just bought a Taylor which is great ... but I got a probe thermo.
> > Have you actually tried it, or are you just going by the reviews?
>
> I tried it yesterday. Kenmore Elite combination MW/convection oven set at
> 425. Thermometer said 400 after preheat. Don't know which is wrong -
> perhaps both. Which brings to mind the question of how important exact or
> even close oven heat is when someone here says even the temperature
> between parts of the oven interior are different. A whole new can of
> worms. My mother, and grandmother, for a while at least, successfully
> cooked with the oven in a wood stove - no thermometer, heat control,
> whatever.
>
> --
> "Where there's smoke there's toast!" Anon

What is important is that you learn how to use your oven. Mostly
there's 3 settings - slow, moderate, and hot. That's about all you
have to know temperature-wise. Then you have to learn to control heat
flow. I cook pies on a metal baking sheet with the rack on the lowest
position. Last night, I baked pizza using fresh dough in a hot oven
with the rack at the highest position. It turns out best that way. The
only way you're going to learn about your oven is by using it
frequently. Good luck!