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Williams Sonoma "Remote" Meat Thermometer?

MMRuth Apr 8, 2009 11:28 AM

I just bought one of these and wonder if anyone else has one, and if there are any tips, etc., that I should know about.

Thanks.

http://www.williams-sonoma.com/produc...

  1. a
    apmassey Dec 24, 2010 01:02 PM

    If you open the bottom of the base, there is a button that says TX (transmit) -- push that and viola!

    1. c
      Cinnamon May 22, 2009 09:55 PM

      I don't have the remote one, but one on a long wire with a skewer you keep in the oven or wherever. It has a digital readout that sits on the counter next to the oven and you can set it at various settings so it will display the temp and beep when your food gets to your required temp. Love it. The one thing I'd say is if you tend to scoff at food-safety standards and like things on the rare side, you may have to decide (via book, google, whatever) what temp you really want your mystery meat to be cooked to, and then cycle through the choices on your thermometer to find the temp you want. (Maybe yours doesn't work like that... ours has different settings for fish vs. beef etc., and sometimes I'll pretend the fish is the beef or vice versa, when I'm just looking for a specific temp. It might be that I could do that directly by finding and setting a temp but I never have and goodness only knows where the user manual is by now.)

      2 Replies
      1. re: Cinnamon
        MMRuth May 23, 2009 05:45 AM

        I definitely have to do that with mine in terms for setting the temperature I want manually. Good idea about using a protein setting different than the one I'm cooking. Mine lets me choose its temp (i.e. - lamb, medium rare) and then I manually lower the temp. The remote thing is really just bells and whistles - at least for me, since I have a tiny kitchen and pretty small apartment. But my husband enjoyed watching the progress on it in the living room while he had a glass of wine!

        1. re: MMRuth
          c
          Cinnamon May 23, 2009 09:29 AM

          Exactly - it's one of the few gizmos that seem so superfluous for the kitchen at first but turn out to be brilliant, I think.

      2. Paulustrious May 10, 2009 11:21 AM

        If you have a big pot of water to boil then set it to 205 and go and sit down.

        And try making your own yoghurt. (Heat milk to 180-185 first.) It is so easy to do.

        1 Reply
        1. re: Paulustrious
          MMRuth May 10, 2009 11:59 AM

          Very clever - I'm going to do that now.

        2. j
          jazzy77 Apr 10, 2009 07:46 AM

          Oh we love(d) ours. We didn't seem to have a problem putting it in a reliable spot for temping - just make sure that the first inch of the tip is where you would normally stick a thermometer. Other than that, make yourself a cocktail and walk away, happily being able to monitor your roast whenever you like.

          Now, I don't think I need to tell you that the little plastic end that connects into the monitoring device shouldn't touch a hot surface burner - which is how ours met its sad demise.

          22 Replies
          1. re: jazzy77
            BerkshireTsarina Apr 10, 2009 05:45 PM

            Life-changing! (at least for me) Bought one about 4 years ago and it lived in the drawer, never used, until this winter. Lots of snow, lots of cold, wanted lovely warming roasts. Found the remote thermometer, Eureka, DH figured out how to work it (we're not what you call mechanically minded).
            SUCCESS! I used to overcook or undercook, and now, like the littlest bear's porridge, it's always just right!

            1. re: BerkshireTsarina
              MMRuth Apr 10, 2009 05:51 PM

              I'm so excited! I'm cooking four racks of lamb for Easter lunch, and don't want to overcook them. Now I just need to read the instructions .....

              1. re: MMRuth
                BerkshireTsarina Apr 10, 2009 06:27 PM

                The only possible snag, MM. The instructions. Hang in there, it's worth the struggle to figure it out, it's so nice afterwards! And basically, like a lot of things, so easy when you finally know how.

                1. re: BerkshireTsarina
                  MMRuth Apr 10, 2009 06:28 PM

                  I guess I better look at them tomorrow then, and not Sunday morning! Thanks.

                  1. re: MMRuth
                    c
                    Canthespam Apr 19, 2009 09:23 AM

                    Were you satisfied with the thermometer? Have you used it again? I am thinkng about buying the same one, but had such bad luck with the ones I bought at Wms. Sonoma a few years back - tossed them both.

                    1. re: Canthespam
                      MMRuth Apr 21, 2009 04:06 AM

                      Well, I couldn't find the instructions when it came time to use it, and I'm still looking for them! When I do use it, I'll post back.

                      1. re: MMRuth
                        BerkshireTsarina Apr 21, 2009 08:13 AM

                        It took us almost 10 years to get around to finding the instructions and using it. I don't recommend that! Since my husband finally figured it out (and it took figuring out, I can tell you) we have never looked back. My meat always comes out at the proper doneness, and I don't have to bite the fingernails (not an appealing diet). So Onward, Ruth!

                        1. re: BerkshireTsarina
                          MMRuth Apr 21, 2009 08:48 AM

                          Thanks - I will go on a hunt for them! Now, if I were thermometer instructions, where would I be? I did look in the "obvious" places - kitchen drawers, amidst cookbooks!

                          1. re: MMRuth
                            BerkshireTsarina Apr 21, 2009 09:37 AM

                            Here's someone else who lost the manual; he's got a practical tip:
                            http://www.scottskitchen.com/2009/03/...
                            We don't use the really fancy features, we just set the temperature we want, and listen for the alert. That does it for me. So maybe this can be of help --- but read it while you're holding the probe in your hand!

                            1. re: BerkshireTsarina
                              BerkshireTsarina Apr 21, 2009 09:44 AM

                              We just did it ourselves, held the probe, read the page, and lo and behold! his instructions work perfectly. Probably you could go with the pre-programs, but I usually have a recipe that tell me the desired end temperature, and it's really easy to set it this way. Good luck!

                              1. re: BerkshireTsarina
                                MMRuth Apr 21, 2009 10:25 AM

                                Thanks - that is very nice of you.

                                1. re: BerkshireTsarina
                                  MMRuth May 10, 2009 06:58 AM

                                  I've looked the instructions - and they refer to a "memory" button, which I don't seem to have. Does yours?

                                  1. re: MMRuth
                                    BerkshireTsarina May 10, 2009 08:46 AM

                                    Yes, it's in the center of the circular thing marked +Meat on the left and Taste- on the right. I don't use it! I get the basic temp I want from the Meat button, using any meat that gives me the temp I want. I ignore what they give as the suggested temps becuz I think they're too high, especially for pork. Then Alert on, and that's it. Sometimes I'll choose five degrees lower than the recipe calls for, just to be on the safe side. It does go on cooking after it comes out of the oven.
                                    Hope that helps! (I'll be using it today for Baked Chicken with Garlic-Parmesan crust.)

                                    1. re: BerkshireTsarina
                                      MMRuth May 10, 2009 09:47 AM

                                      Thanks ... I think my husband figured it out for me. I agree with you about them temps, and noticed that for pork, you can't even do medium rare or rare. I like pork around 137 or so. How do you put the alert on?

                                      I think mine might be a little different - I have a "meat" button (no +), and to the left of that is a "taste" button.

                                      1. re: MMRuth
                                        BerkshireTsarina May 10, 2009 12:47 PM

                                        Sounds like our models are a little bit different, but only a little. If you select Beef (on Meat) Rare (on Taste), it'll give you a temp of 140. On our model, you turn Power On by sliding up a notch or so where it says Power, and Alert the same thing on the opposite side. Just turn both on. The alert will then start beeping when the temp is getting close (5 degrees? maybe 10 degrees?) to 140. That should be good for you. Be sure to position the probe in the center of the meat.
                                        .

                                        1. re: BerkshireTsarina
                                          MMRuth May 10, 2009 01:14 PM

                                          Thanks - I don't have an alert button either, or a Power button - just an on/off switch. Will report back after our pork loin tonight.

                                          1. re: MMRuth
                                            BerkshireTsarina May 11, 2009 05:15 AM

                                            Hope yours worked for you, Ruth. The Alert button is really useful --- our chicken last night was just fine, except I would have been happier if I'd snatched it right out as SOON as the alert started beeping, well before the 160 I'd set it to. (But then I'm obsessive about chicken still being moist!)

                                            1. re: BerkshireTsarina
                                              MMRuth May 11, 2009 05:17 AM

                                              It worked very well, and my husband loved sitting in the living room with the "remote", while I was in the kitchen fixing other things (it's open to the living room!). I set it to 137 for my pork loin, but it was rather dry - the temp. went up to 152 while it was resting. Next time I'll set it for 127. I do love this, and it should help me with one of my cooking bugaboos - over cooking meat. Thanks for all of your tips.

                                              1. re: MMRuth
                                                BerkshireTsarina May 11, 2009 09:58 AM

                                                I'm glad; it's made cooking meat in the oven do-able for me!

                                                1. re: MMRuth
                                                  MMRuth May 22, 2009 09:26 AM

                                                  Wanted to add, I used it on lamb chops (loin) that I cooked on the stove the other day, and it worked perfectly. Set it at 125 - which was perfect for rare for my husband. I'll cook mine a little longer next time.

                                                  1. re: MMRuth
                                                    Paulustrious May 22, 2009 11:34 AM

                                                    That's why you need two of them. I only wished they all used the same probe, as in general they are not interchangeable between models.

                                                    And I hope we all ignore the suggested temperatures for meat, unless you are partial to a piece of shoe leather.

                                                    1. re: Paulustrious
                                                      MMRuth May 22, 2009 11:41 AM

                                                      I guess I could take his off the stove, then reprogram and put the probe in mine. But, knowing that 125 was rare, I would just put leave mine on for another minute or so. And, yes, the suggested temps on the thing are ridiculous. It wouldn't even let me set lamb for rare.

                2. j
                  jzerocsk Apr 9, 2009 08:42 AM

                  I've got one that looks to be made from the same build spec, just not W-S branded. I have been happy with it aside from never trusting my ability to place the probe correctly.

                  As with other such thermometers, the probe is ridiculously delicate. Don't kink the wire, don't immerse the entire probe in water, just wipe clean the part that sticks in the meat.

                  1 Reply
                  1. re: jzerocsk
                    Paulustrious Apr 9, 2009 01:10 PM

                    ..and...

                    Don't let any part of the probe remain in contact with the oven or grates.

                  2. c
                    Canthespam Apr 8, 2009 11:40 AM

                    http://www.williams-sonoma.com/produc...

                    I've been considering buying one myself, and I am hoping you get responses from owners.. You have probably read the customer reviews on the Wm. Sonoma site, but just in case you haven't.

                    1 Reply
                    1. re: Canthespam
                      MMRuth Apr 8, 2009 11:42 AM

                      Thanks - I did take a look after buying - it was a bit of a whim purchase - wanted a meat thermometer for Easter lunch, had the never ending gift card in my wallet, and bought it. It was the same price as the All Clad one they had I will report back next week - will be making rack of lamb.

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