Average Reviews:
(More customer reviews)This is a quite-well-designed probe thermometer made primarily for cooking meat and poultry. It shows the temperature at and near the tip of the probe that's currently in use. When you poke the probe well into the meat or bird, you can see the inside temperature as it cooks; when it's hot enough, it's ready to eat.
As the food heats, dark LCD circles progressively surround colored dots to show progress. When ready, a beeper lots you know; it can be switched off.
It has a wide variety of meats and poultry for which you can set it (no bison or venison!). Following best advice, for some varieties, you can't set it for rare or medium, because they are just not safe.
I didn't buy it for cooking meat or poultry, though; I wanted to use it as a general-purpose thermometer, and it works just fine for that, although it's cold end isn't rated for a freezer. Specifically, I wanted it to tell me when the water's boiling so I can continue cooking hot cereal or such.
Response is nice and fast, settling within half a minute or less, and updates every second or so.
Power is from two AAA (RO3, elsewhere) cells. Power drin must be quite low; a set of batteries should last quite a while. (It does not shut itself off if you forget it.) A wee recessed button inside the battery compartment switches between celsius and Fahrenheit scales. (Nope, no Réaumur -- too few people use it.)
One probe is attached and swivels; it tucks out of the way so it won't be damaged. You'd use that for grilling.
The other probe, at the end of a cable, looks to be of industrial quality; it has braided metal armor over its wire. This probe is meant to be stuck into meat or poultry inside an oven, so the wire is made to withstand oven temperatures; it passes between the door and the body of the stove (or other oven). The thermometer, itself, works only up to 220F. if I remember right, so it's not an oven temperature thermometer; it's only for measuring temperature inside food.
Hardly surprising is that it works nicely as a room temperature thermometer.
Probes have a stainless steel exterior, and are easy to clean.
It seems to be quite accurate (read 212 F. at sea level in a rolling boil), although I don't have calibration equipment.
The instruction sheet (which I've misplaced already -- I usually do better :( ) fails to explain the scheme for the external probe.
The probe cable has a plug at the thermometer end (naturally), and the jack (which means "socket", in the USA(!)) is hidden behind a cover. A spring-loaded slider switches the device to use the probe. That slider also moves a shutter to uncover the probe jack/socket.
An odd molded piece of plastic comes with the unit, and only the barest of hints tell what it's for. You're expected to assemble it onto the plug, so that when you plug in the probe, this piece covers that end of the thermometer body, and helps avoid breaking off the plug accidentally. They don't explain this!!
Looking at the panel, the left-hand metal button with the CDN logo is only decorative; it has no other function.
The device is quite well made. Designed in the USA, it's made in China.
I'm glad I bought it.
It's not inexpensive, but for a device that is critical to food safety, its price is well within reason. As for me, if it's as accurate as I think, I'm glad to have it.
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Product Description:
Designed for versatility, CDN's new 2 -in-one probe thermometer is perfect for oven or grill with a probe with high heat sensor cable and a flip down probe. Offers pre-programmed and programmable meat/taste/and memory modes based on USDA safe cooking guidelines. Brushed metal finish
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