We did the Christmas rib roast starting at 500 deg as described here
and elsewhere. I put the probe into the meat, checked it about 10
minutes later and the temperature read "HI" which means "You just
torched another probe"... <grump, grumble, mutter, mumble>

Luckily we had an old dial-style meat thermometer tucked away in the
back of a drawer.

The previous probe reached the end of its lifetime when I used it in a
pork roast on the gas grill. I can understand that the probe can't
handle raw flame (should have realized that from the start) but it
ought to be able to deal with a 500 degree oven! Grrrrr...

They don't seem to make replacement probes AFAIK. I guess I'm getting
the dual-probe model so that I have two probes to trash.

At least the roast turned out very good, though the center wasn't
quite as tender as I expected for $8.50 a pound...

Best -- Terry