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Digital oven thermometer, but just for temp, not food

All the digital oven thermometers I've seen have a metal probe to stick in your food. I just want to know what the temperature of my oven is without opening the door.

The trouble with those metal thermometers that you hang from a rack inside the oven is that they're just too hard to read when they're inside the oven -- at least in mine. Is there no digital thermometer that is outside the oven but tells you what the actual temperature is inside the oven without being inserted in food?

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  1. Sadly, it seems that there is no such type of thermometer on the market, and it's what the world truly needs. I cannot see the temp dial unless I practicaly crawl into the oven. I'm hoping a more thermometer savy poster will prove me wrong, but I've never seen anything other than the probe/timer models.

    There are a few brands that have oven thermomters with 3-inch dials, which is a small improvement.

    5 Replies
    1. re: bushwickgirl

      Hmm. How about an analog thermometer, but one you can stick to the glass of the oven door? I know that wouldn't be the ideal place for an accurate reading, but hanging some one-inch dial in the gloomy depths of the oven just seems so 1800s. It's incredible no one has thought of this.

      I do very few roasts and such -- more like oven-roasted potatoes, pastas, pizza . . . sticking a metal probe into a pizza doesn't make much sense to me.

      *sigh* . . . but thanks anyway!

      1. re: tonbo0422

        I also think it is incredible they don't exist, and we're stuck with the 19th century models. Well, we have more than a few engineers posting to chowhound; we can only hope one will see this thread.

        1. re: bushwickgirl

          I would consider it a miracle if they did. An electronic LCD or LED display has an upper temp limit of about 120F. How long do you thing it would last at 450F or even 350F

          1. re: RichardM

            If we're talking about the same thing, most of the LED or LCD remote thermometers with probe have a range of anywhere from 0 to 400-500°, depending on the brand.

            You know, I have no idea how long they'd last, and I assume you can't use a digital remote with probe to read an ambient oven temperature, either for prolonged periods or sucessfully; obviously some new or different technology is needed here.

            1. re: RichardM

              I think we're talking about putting the readout on the outside of the oven (where the controls are), with only the temperature probe inside!

        1. re: enbell

          Looks like I've found what we're looking for: the Maverick BAKER’S OVEN THERMOMETER. It's available at Amazon and eBay for pretty cheap.

          1. re: tonbo0422

            Excellent, and the price won't break the bank. I guess "Baker's Oven" was the magic term.

            http://www.amazon.com/Maverick-Digita...

            1. re: tonbo0422

              I actually have this at home, and it worked pretty well except that the device that is supposed to attach to the oven rack doesn't really work too well.

              1. re: enbell

                enbell... these are for instant read thermometers for food temp, not oven thermometers. Great link though!

              2. I've been using a probe thermometer as an oven, and I think I killed it. Also, the one I have won't go over 400F and just says HI after that. Right now, it doesn't seem to want to go over 250, so now kind of useless...

                1. How about using a conventional metal thermometer to judge the accuracy of your oven control? Doing this, I know that I need to set about 20C below the actual temp. I require.

                  Without a sweet tooth I never bake, but I believe that baking requires precise temperatures. However did bakers manage 100 yrs. ago?!

                  4 Replies
                  1. re: Robin Joy

                    Since I have had my oven at home re-calibrated a couple of times, I was told by the technician that all ovens cycle within a range. So a 350 oven can cycle be between 325 and 375 and still be considered an accurate 350 oven. Having an oven in Cairo that has absolutely no thermostat, I have learned to open the oven door slightly when it gets too hot and to fiddle with the controls when it gets too cold. I imagine that is not dissimilar to the way bakers managed 100 years ago. 100 years ago there were places where there were few home ovens and bread and other foods were brought somewhere to be baked. But it there was a home oven, the owner was likely savvy on how to subtly adjust the oven to be a low, medium or high heat.

                    1. re: roxlet

                      yeah; it's just my control-freak nature to have to know that when I put the oven on 500• it's actually putting out 500•, and exactly how much that temperature falls every time I open it!

                      I mainly want it for pizza, which, if done right, can take as little as seven minutes to bake.

                      I know that with home ovens this kind of fussiness is unnecessary, as there will be a rare home oven that actually produces the exact heat you've got it set on, but at least it's good to know if you're dealing with a generally "cold" or "hot" oven so you can adjust all cooking accordingly.

                      I will pick one up (they're selling for $16.09 on eBay -- http://tinyurl.com/29ooe9z -- sorry, don't know how to make links on this board) and I'll let you know how it does.

                      1. re: tonbo0422

                        What I understand about home pizza making is that you need to have a pizza stone in the oven and to pre-heat the oven for a good long time -- maybe as much as an hour. In addition to giving the pizza a better crust, which I'm sure you know, the pizza stone helps to maintain a constant temperature in the oven since it retains so much heat.

                        1. re: roxlet

                          Yep, I sure know that. I've had great success preheating the stone for an hour, but on broil the whole time. I find that the first pizza always comes out the best -- I can do it in as little as six minutes on 500• -- but then the subsequent pizzas always take longer unless I leave the oven door closed for at least five minutes after each one. But when I used the old-style in-oven thermometers, they always read that the interior was at around 350• when it had been preheating for an hour on 500!

                          So I really want to see exactly what's going on in my oven and I figure a remote thermometer will do the trick. Or not.

                  2. The original comment has been removed