Sales Rank: 40


Features:

Folds flat for compact storage; magnetic back for mounting on metal surface

Remotely displays food's temperatures and time elapsed while it's cooking

Programmable control panel for cooking by precise temperature or time

Alarm sounds when cooking time or desired temperature reached

Stainless-steel probe goes into food, 4-foot cord leads to thermometer

Average Rating:
Rating: - Must Have Item for Cooks!!
If you use an oven, you need this item! With the rising cost of meats these days, one can't afford to not cook meat properly. The Taylor Thermometer is an improved design from the original by Polder in that it has an on-off switch,--a good feature in anything that requires batteries. You'll save the price of this thermometer within two cooking sessions, because your meats will be cooked perfectly, and you won't risk burning yourself opening and testing inside a hot oven,--the remote sensor is the ONLY way to measure meat temperatures! With the precise measuring capability of this thermometer, you can judge when to precisely pull a meal from the oven and both avoid over cooking and undercooking (critical with some meats today) foods. I won't work in a kitchen without this!! This is the thermometer that the Santa Barbara Greek Festival uses for their pastry preparations! (I know,--it's mine!)

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Rating: - Accurracy CANT be determined by boiling water.
FIRST: i am VERY PLEASED with this therm. i make candy sauces which require precision temp for edible results. it's always been a sort of hit or miss operation for me before, requiring a lot of babysitting to make sure i get the temp just right. for the first time ever, i'm not only making perfect sauces everytime but i'm not tied to the stove. the very audible ring allows me to do other things around the house while waiting. the reason i gave it 4 stars instead of 5? because its requires some creativity to attach it to the pan in a way that keeps it suspended in the liquid. i'm so pleased i was going to send one to my mom via this web site. that's when i stumbled upon these disagreeable reviews. puzzled that i was getting such good results with mine amid all these complaints, i measured the 'boiling point' of water as well, and several times it came out at 210 F. that's when my chem backround kicked in. i remembered...(and here's where my second point comes in) SECOND: for those of you who complained about it's accurracy, it's important to keep in mind that the real world boiling point of water is contingent on several factors including the purity of the water (i.e. softening salts), elevation, humidity and room temp. all will affect the final outcome. there is a wide variation (with 208F (97.7 C) being within the range) in the 'true' temp of boiling water. if you dont believe me, you can visit: http://www.k12science.org/curriculum/boilproj /index.html this web site is challenging schools around the world to measure the boiling point of water, and has posted some of the results. i challege you to try something other than water that requires a measure of accuracy and see if you still have problems.

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Rating: - No Guessing
Have used my Taylor digital for a chicken and a pork loin, what a differance. Knowing the exact internal temperature is a huge plus. I have usually over cooked and ended up with dry food. This time it was moist and perfectly done. Thanks Taylor and Thank You Amazon.