Thread: Oven Thermometer Accuracy

On 31/03/2012 9:25 PM, Geoff Lane wrote:
> About a year back I purchased a Heston Blumenthal badged Salter oven
> thermometer.
>
> My fan assisted oven does appear to switch on and off a few times before
> appearing to settle at the correct temperature.
>
> Recently I purchased a Lakeland own brand oven thermometer for a
> relative and decided to check against mine, it reacted to temperature a
> lot quicker than the salter and read around 10c more.
>
> I am only a personal cook, casseroles, bread rolls, pasties and other
> pastry types and haven't experienced any obvious problem but any
> suggestions as to confirming accuracy of gauge.
>
> Geoff Lane

First point; Which guage is your reference point? You have calibrated
neither of your two thermometers against a known accurate reference
thermometer so any comparisons between the two are specious at best. If
you seriously want to check accuracy, then you need to invest in a very
high quality reference unit. At the cost of those, I doubt you will bother.

Second point; How critical is the temperature of any oven during cooking
of general foodstuffs in the home? We have a gas oven and I'll guarantee
the numbers on the dial are only a very general guide. The oven temp
will probably vary from day to day anyway. A professional chef may
require a greater degree of accuracy but I would suspect that they would
become very familiar with their ovens. This familiarity would enable
them to judge temperature through experience and possibly with no
reference to a thermometer at all.

--

Krypsis

"Krypsis" <[email protected]> wrote in message
news:jl6v69$m5l$[email protected]..
> On 31/03/2012 9:25 PM, Geoff Lane wrote:
>> About a year back I purchased a Heston Blumenthal badged Salter oven
>> thermometer.
>>
>> My fan assisted oven does appear to switch on and off a few times before
>> appearing to settle at the correct temperature.
>>
>> Recently I purchased a Lakeland own brand oven thermometer for a
>> relative and decided to check against mine, it reacted to temperature a
>> lot quicker than the salter and read around 10c more.
>>
>> I am only a personal cook, casseroles, bread rolls, pasties and other
>> pastry types and haven't experienced any obvious problem but any
>> suggestions as to confirming accuracy of gauge.
>>
>> Geoff Lane
>
> First point; Which guage is your reference point? You have calibrated
> neither of your two thermometers against a known accurate reference
> thermometer so any comparisons between the two are specious at best.
(snippage)


Specious, and totally unnecessary (IMHO). If his personal use isn't
affected, why is he worried about how two thermometers compare? I don't
have an oven thermometer. I know my (electric) oven well enough to know its
quirks. I know when to raise or lower the temp, or adjust the length of
cooking time, depending upon what I'm cooking. I use a meat thermometer for
some roasts (like prime rib). To me, unless you have a really unreliable
oven or aren't familiar with it, an oven thermometer is just another gadget.
I've gotten along just fine without one all these years.

Jill

In article <[email protected]>, [email protected]
says...
>
> "Krypsis" <[email protected]> wrote in message
> news:jl6v69$m5l$[email protected]..
> > On 31/03/2012 9:25 PM, Geoff Lane wrote:
> >> About a year back I purchased a Heston Blumenthal badged Salter oven
> >> thermometer.
> >>
> >> My fan assisted oven does appear to switch on and off a few times before
> >> appearing to settle at the correct temperature.
> >>
> >> Recently I purchased a Lakeland own brand oven thermometer for a
> >> relative and decided to check against mine, it reacted to temperature a
> >> lot quicker than the salter and read around 10c more.
> >>
> >> I am only a personal cook, casseroles, bread rolls, pasties and other
> >> pastry types and haven't experienced any obvious problem but any
> >> suggestions as to confirming accuracy of gauge.
> >>
> >> Geoff Lane
> >
> > First point; Which guage is your reference point? You have calibrated
> > neither of your two thermometers against a known accurate reference
> > thermometer so any comparisons between the two are specious at best.
> (snippage)
>
>
> Specious, and totally unnecessary (IMHO). If his personal use isn't
> affected, why is he worried about how two thermometers compare? I don't
> have an oven thermometer. I know my (electric) oven well enough to know its
> quirks. I know when to raise or lower the temp, or adjust the length of
> cooking time, depending upon what I'm cooking.

agreed

I use a meat thermometer for
> some roasts (like prime rib). To me, unless you have a really unreliable
> oven or aren't familiar with it, an oven thermometer is just another gadget.
> I've gotten along just fine without one all these years.

Years ago I suspected the thermostat on one of my (electric) ovens had
gone haywire. I borrowed an oven thermometer which proved it. It also
proved the replacement thermostat was accurate. Otherwise I've no use for
one.

Janet

In article <jl6pim$g1g$[email protected]>,
Geoff Lane <[email protected]> wrote:

> About a year back I purchased a Heston Blumenthal badged Salter oven
> thermometer.
>
> My fan assisted oven does appear to switch on and off a few times before
> appearing to settle at the correct temperature.
>
> Recently I purchased a Lakeland own brand oven thermometer for a
> relative and decided to check against mine, it reacted to temperature a
> lot quicker than the salter and read around 10c more.
>
> I am only a personal cook, casseroles, bread rolls, pasties and other
> pastry types and haven't experienced any obvious problem but any
> suggestions as to confirming accuracy of gauge.
>
> Geoff Lane

With the two you have, obviously one or both are wrong. I don't have
one and never have. I use a Polder digital style thermometer for doing
turkeys, hams and roasts. If your baking is working just keep doing what
your doing and don't fret about the precise temperature.

You could buy a half dozen and see if you get a cluster of agreement.
Take the ones you don't like back (:

I bought a cheap outside thermometer recently and noticed that many on
the rack all had different temps. I found a majority agreement and
bought one of those. (same scientifc principle)

BULL

"Janet" <[email protected]> wrote in message
news:[email protected]..
> In article <[email protected]>, [email protected]
> says...
>>
>> "Krypsis" <[email protected]> wrote in message
>> news:jl6v69$m5l$[email protected]..
>> > On 31/03/2012 9:25 PM, Geoff Lane wrote:
>> >> About a year back I purchased a Heston Blumenthal badged Salter oven
>> >> thermometer.
>> >>
>> >> My fan assisted oven does appear to switch on and off a few times
>> >> before
>> >> appearing to settle at the correct temperature.
>> >>
>> >> Recently I purchased a Lakeland own brand oven thermometer for a
>> >> relative and decided to check against mine, it reacted to temperature
>> >> a
>> >> lot quicker than the salter and read around 10c more.
>> >>
>> >> I am only a personal cook, casseroles, bread rolls, pasties and other
>> >> pastry types and haven't experienced any obvious problem but any
>> >> suggestions as to confirming accuracy of gauge.
>> >>
>> >> Geoff Lane
>> >
>> > First point; Which guage is your reference point? You have calibrated
>> > neither of your two thermometers against a known accurate reference
>> > thermometer so any comparisons between the two are specious at best.
>> (snippage)
>>
>>
>> Specious, and totally unnecessary (IMHO). If his personal use isn't
>> affected, why is he worried about how two thermometers compare? I don't
>> have an oven thermometer. I know my (electric) oven well enough to know
>> its
>> quirks. I know when to raise or lower the temp, or adjust the length of
>> cooking time, depending upon what I'm cooking.
>
> agreed
>
> I use a meat thermometer for
>> some roasts (like prime rib). To me, unless you have a really unreliable
>> oven or aren't familiar with it, an oven thermometer is just another
>> gadget.
>> I've gotten along just fine without one all these years.
>
> Years ago I suspected the thermostat on one of my (electric) ovens had
> gone haywire. I borrowed an oven thermometer which proved it. It also
> proved the replacement thermostat was accurate. Otherwise I've no use for
> one.
>
> Janet


Also agreed. I had an element on my oven replaced last year. If you use
your oven at all, you can tell when it's not working properly. The oven
thermostat was also replaced. (Fortunately, I have a home warranty which
covers repair or replacement of even appliances as old as mine - 1987.)

I remember my great aunt Ada still cooking over a wood stove in the early
1980's. Her "thermometer" was her hand held over the fire She baked
fantastic pies. I remember she grew rhubarb out back in the kitchen garden.
She baked bread. Just like in the old days.

Jill

On 1/04/2012 1:13 AM, jmcquown wrote:
>
> "Janet" <[email protected]> wrote in message
> news:[email protected]..
>> In article <[email protected]>, [email protected]
>> says...
>>>
<snip>

>
> Also agreed. I had an element on my oven replaced last year. If you use
> your oven at all, you can tell when it's not working properly. The oven
> thermostat was also replaced. (Fortunately, I have a home warranty which
> covers repair or replacement of even appliances as old as mine - 1987.)
>
> I remember my great aunt Ada still cooking over a wood stove in the

I grew up with one of those, a big green monster. Heated the hot water too.

> early 1980's. Her "thermometer" was her hand held over the fire She
> baked fantastic pies. I remember she grew rhubarb out back in the

We still have rhubarb out in the back garden. My wife has no idea what
to do with it so it sits there unused for the most part except when a
neighbour or friend wants some. I remember rhubarb as a dessert when I
was a kid ... very sweet. It had a lot of sugar added!

> kitchen garden. She baked bread. Just like in the old days.
>
> Jill


--

Krypsis

In article <jl74fm$jkt$[email protected]>, [email protected] says...
>
> On 1/04/2012 1:13 AM, jmcquown wrote:
> >
> > "Janet" <[email protected]> wrote in message
> > news:[email protected]..
> >> In article <[email protected]>, [email protected]
> >> says...
> >>>
> <snip>
>
> >
> > Also agreed. I had an element on my oven replaced last year. If you use
> > your oven at all, you can tell when it's not working properly. The oven
> > thermostat was also replaced. (Fortunately, I have a home warranty which
> > covers repair or replacement of even appliances as old as mine - 1987.)
> >
> > I remember my great aunt Ada still cooking over a wood stove in the
>
> I grew up with one of those, a big green monster. Heated the hot water too.
>
> > early 1980's. Her "thermometer" was her hand held over the fire She
> > baked fantastic pies. I remember she grew rhubarb out back in the
>
> We still have rhubarb out in the back garden. My wife has no idea what
> to do with it so it sits there unused for the most part except when a
> neighbour or friend wants some. I remember rhubarb as a dessert when I
> was a kid ... very sweet. It had a lot of sugar added!

We have it in the back garden and just had some at lunch (Eve's pudding
with custard). I gave a bagful to a neighbour who has just given me some
of the rhubarb and ginger jam she made with it. I also make rhubarb pie;
and a cold dessert which kids adore. Stew some rhubarb in its own juice
wit a little sugar, add a raspberry jelly block, stir until its melted
then let go cold and set.

Janet.

In article <[email protected]>, [email protected]
says...

> I remember my great aunt Ada still cooking over a wood stove in the early
> 1980's. Her "thermometer" was her hand held over the fire She baked
> fantastic pies. I remember she grew rhubarb out back in the kitchen garden.
> She baked bread. Just like in the old days.

We grow rhubarb, make fantastic pies and bake bread (in the oven, not a
machine) . "Just like the old days" indeed!

Janet

"Krypsis" <[email protected]> wrote in message
news:jl74fm$jkt$[email protected]..
> On 1/04/2012 1:13 AM, jmcquown wrote:
>>
>> "Janet" <[email protected]> wrote in message
>> news:[email protected]..
>>> In article <[email protected]>, [email protected]
>>> says...
>>>>
> <snip>
>
>> I remember my great aunt Ada still cooking over a wood stove in the
>
> I grew up with one of those, a big green monster. Heated the hot water
> too.
>
This was an old black stove. Looked like it came out an episode of 'The
Waltons' And yes, it had a well for keeping water hot. Hot water was
necessary for making gravies, mashed potatoes, boiling vegetables picked
from the garden.

>> early 1980's. Her "thermometer" was her hand held over the fire She
>> baked fantastic pies. I remember she grew rhubarb out back in the
>
> We still have rhubarb out in the back garden. My wife has no idea what to
> do with it so it sits there unused for the most part except when a
> neighbour or friend wants some. I remember rhubarb as a dessert when I was
> a kid ... very sweet. It had a lot of sugar added!
>
There have been lots of recipes dealing with rhubarb here. Some quite
recent. Some involve strawberries.

Jill

On Sat, 31 Mar 2012 09:35:02 -0400, "jmcquown" <[email protected]>
wrote:

>
>"Krypsis" <[email protected]> wrote in message
>news:jl6v69$m5l$[email protected]..
>> On 31/03/2012 9:25 PM, Geoff Lane wrote:
>>> About a year back I purchased a Heston Blumenthal badged Salter oven
>>> thermometer.
>>>
>>> My fan assisted oven does appear to switch on and off a few times before
>>> appearing to settle at the correct temperature.
>>>
>>> Recently I purchased a Lakeland own brand oven thermometer for a
>>> relative and decided to check against mine, it reacted to temperature a
>>> lot quicker than the salter and read around 10c more.
>>>
>>> I am only a personal cook, casseroles, bread rolls, pasties and other
>>> pastry types and haven't experienced any obvious problem but any
>>> suggestions as to confirming accuracy of gauge.
>>>
>>> Geoff Lane
>>
>> First point; Which guage is your reference point? You have calibrated
>> neither of your two thermometers against a known accurate reference
>> thermometer so any comparisons between the two are specious at best.
>(snippage)
>
>
>Specious, and totally unnecessary (IMHO). If his personal use isn't
>affected, why is he worried about how two thermometers compare? I don't
>have an oven thermometer. I know my (electric) oven well enough to know its
>quirks. I know when to raise or lower the temp, or adjust the length of
>cooking time, depending upon what I'm cooking. I use a meat thermometer for
>some roasts (like prime rib). To me, unless you have a really unreliable
>oven or aren't familiar with it, an oven thermometer is just another gadget.
>I've gotten along just fine without one all these years.
>
>Jill

I own two cheapo oven thermometers but don't use them. I rely on the
stove's digital readout and my ability to bake a frozen pizza to my
liking. Oven temperature varies by shelf position anyway, even with
convection ovens temperature varies by position. If an oven's center
position is off by +/- 10º F. it's considerd dead on for culinary
purposes... at 350ºF. that's considered a 3% error... I can't think of
anything one cooks that requires greater accuracy...3% error is
sufficient for most metalurgy lab work. There are glass oven doors
for a reason, and most cake recipes say to test for doneness with a
scientific instrument called a toothpic, and everyones concept of
"golden brown" is different. Oven temperature accuracy for baking a
cake is no more critical than fry pan temperature accuracy for a
grilled cheese.

On Sat, 31 Mar 2012 11:25:06 +0100, Geoff Lane
<[email protected]> wrote:

>About a year back I purchased a Heston Blumenthal badged Salter oven
>thermometer.
>
>My fan assisted oven does appear to switch on and off a few times before
>appearing to settle at the correct temperature.
>
>Recently I purchased a Lakeland own brand oven thermometer for a
>relative and decided to check against mine, it reacted to temperature a
>lot quicker than the salter and read around 10c more.
>
>I am only a personal cook, casseroles, bread rolls, pasties and other
>pastry types and haven't experienced any obvious problem but any
>suggestions as to confirming accuracy of gauge.
>
>Geoff Lane

This link will tell you how to determine if your oven thermometer is
accurate and how to fix it if it isn't.

http://www.ehow.com/how_5616112_cali...ermometer.html
or
http://tinyurl.com/7hd3ff4

Good Luck
Janet US

Geoff Lane <[email protected]> wrote:
> About a year back I purchased a Heston Blumenthal badged Salter oven thermometer.
>
> My fan assisted oven does appear to switch on and off a few times before
> appearing to settle at the correct temperature.
>
> Recently I purchased a Lakeland own brand oven thermometer for a relative
> and decided to check against mine, it reacted to temperature a lot
> quicker than the salter and read around 10c more.
>
> I am only a personal cook, casseroles, bread rolls, pasties and other
> pastry types and haven't experienced any obvious problem but any
> suggestions as to confirming accuracy of gauge.
>
> Geoff Lane

Only after you have compared thermometers can you actually know
calibration. But, if it's a rod type, put in boiling water. That should
give you a standard. Adjust for altitude.

In a typical electric oven, you need to put the thermometer near the ovens
sensor. That will tell oven calibration accuracy. A turbo oven would tend
to be more stable throughout with nothing inside.

Greg

"Brooklyn1" <Gravesend1> wrote in message
news:[email protected]..
> On Sat, 31 Mar 2012 09:35:02 -0400, "jmcquown" <[email protected]>
> wrote:
>
>>
>>"Krypsis" <[email protected]> wrote in message
>>news:jl6v69$m5l$[email protected]..
>>> On 31/03/2012 9:25 PM, Geoff Lane wrote:
>>>> About a year back I purchased a Heston Blumenthal badged Salter oven
>>>> thermometer.
(snip)
>>>> I am only a personal cook, casseroles, bread rolls, pasties and other
>>>> pastry types and haven't experienced any obvious problem but any
>>>> suggestions as to confirming accuracy of gauge.
>>>>
>>>> Geoff Lane
>>>
>>> First point; Which guage is your reference point? You have calibrated
>>> neither of your two thermometers against a known accurate reference
>>> thermometer so any comparisons between the two are specious at best.
>>(snippage)
>>
>>
>>Specious, and totally unnecessary (IMHO). If his personal use isn't
>>affected, why is he worried about how two thermometers compare? I don't
>>have an oven thermometer. I know my (electric) oven well enough to know
>>its
>>quirks. I know when to raise or lower the temp, or adjust the length of
>>cooking time, depending upon what I'm cooking. I use a meat thermometer
>>for
>>some roasts (like prime rib). To me, unless you have a really unreliable
>>oven or aren't familiar with it, an oven thermometer is just another
>>gadget.
>>I've gotten along just fine without one all these years.
>>
>>Jill
>
> I own two cheapo oven thermometers but don't use them. I rely on the
> stove's digital readout and my ability to bake a frozen pizza to my
> liking. Oven temperature varies by shelf position anyway

Absolutely! Which is why some recipes specify lower rack vs. upper rack.
And of course they're adjustable.

> and most cake recipes say to test for doneness with a
> scientific instrument called a toothpic,

+k Toothpick That's how I test cakes, muffins and cornbread.

> and everyones concept of
> "golden brown" is different. Oven temperature accuracy for baking a
> cake is no more critical than fry pan temperature accuracy for a
> grilled cheese.

I agree with this! Why worry about it when there are other ways to test for
doneness? If it's not broken, don't try to fix it.

Jill

On Sun, 01 Apr 2012 01:31:15 +1100, Krypsis <[email protected]>
wrote:

>On 1/04/2012 1:13 AM, jmcquown wrote:
>>
>> "Janet" <[email protected]> wrote in message
>> news:[email protected]..
>>> In article <[email protected]>, [email protected]
>>> says...
>>>>
><snip>
>
>>
>> Also agreed. I had an element on my oven replaced last year. If you use
>> your oven at all, you can tell when it's not working properly. The oven
>> thermostat was also replaced. (Fortunately, I have a home warranty which
>> covers repair or replacement of even appliances as old as mine - 1987.)
>>
>> I remember my great aunt Ada still cooking over a wood stove in the
>
>I grew up with one of those, a big green monster. Heated the hot water too.
>
>> early 1980's. Her "thermometer" was her hand held over the fire She
>> baked fantastic pies. I remember she grew rhubarb out back in the
>
>We still have rhubarb out in the back garden. My wife has no idea what
>to do with it so it sits there unused for the most part except when a
>neighbour or friend wants some. I remember rhubarb as a dessert when I
>was a kid ... very sweet. It had a lot of sugar added!
>
>> kitchen garden. She baked bread. Just like in the old days.
>>
>> Jill

Check the postings for Melba's Jammin' recipe for rhubarb custard
cake. Rhubarb makes good jams and jellies, alone or with other
fruits.

Think I will check to see if I have a Jiffy cake mix and make the
cake.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 3/31/2012 11:59 AM, jmcquown wrote:
>
> "Brooklyn1" <Gravesend1> wrote in message
> news:[email protected]..
>> On Sat, 31 Mar 2012 09:35:02 -0400, "jmcquown" <[email protected]>
>> wrote:
>>
>>>
>>> "Krypsis" <[email protected]> wrote in message
>>> news:jl6v69$m5l$[email protected]..
>>>> On 31/03/2012 9:25 PM, Geoff Lane wrote:
>>>>> About a year back I purchased a Heston Blumenthal badged Salter oven
>>>>> thermometer.
> (snip)
>>>>> I am only a personal cook, casseroles, bread rolls, pasties and other
>>>>> pastry types and haven't experienced any obvious problem but any
>>>>> suggestions as to confirming accuracy of gauge.
>>>>>
>>>>> Geoff Lane
>>>>
>>>> First point; Which guage is your reference point? You have calibrated
>>>> neither of your two thermometers against a known accurate reference
>>>> thermometer so any comparisons between the two are specious at best.
>>> (snippage)
>>>
>>>
>>> Specious, and totally unnecessary (IMHO). If his personal use isn't
>>> affected, why is he worried about how two thermometers compare? I don't
>>> have an oven thermometer. I know my (electric) oven well enough to
>>> know its
>>> quirks. I know when to raise or lower the temp, or adjust the length of
>>> cooking time, depending upon what I'm cooking. I use a meat
>>> thermometer for
>>> some roasts (like prime rib). To me, unless you have a really unreliable
>>> oven or aren't familiar with it, an oven thermometer is just another
>>> gadget.
>>> I've gotten along just fine without one all these years.
>>>
>>> Jill
>>
>> I own two cheapo oven thermometers but don't use them. I rely on the
>> stove's digital readout and my ability to bake a frozen pizza to my
>> liking. Oven temperature varies by shelf position anyway
>
> Absolutely! Which is why some recipes specify lower rack vs. upper rack.
> And of course they're adjustable.
>
>> and most cake recipes say to test for doneness with a
>> scientific instrument called a toothpic,
>
> +k Toothpick That's how I test cakes, muffins and cornbread.
>
>> and everyones concept of
>> "golden brown" is different. Oven temperature accuracy for baking a
>> cake is no more critical than fry pan temperature accuracy for a
>> grilled cheese.
>
> I agree with this! Why worry about it when there are other ways to test
> for doneness? If it's not broken, don't try to fix it.
>
> Jill

I prefer the original wording even if it's ungrammatical; "If it ain't
broke, don't fix it!"

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 31/03/2012 11:25, Geoff Lane wrote:

> I am only a personal cook, casseroles, bread rolls, pasties and other
> pastry types and haven't experienced any obvious problem but any
> suggestions as to confirming accuracy of gauge.
>
> Geoff Lane

Thanks people for all the helpful suggestions, I am relatively new to
general cooking after my lovely wife passed away, she was a great cook
and I picked up a few tips from her but am now getting more adventurous
myself.

I guessed the accuracy was not critical so will not worry about it but
what I did find was my cooker's thermostat kept switching off before
reaching the intended temperature, sometimes 20/30c below what was set,
then it'd switch on again before appearing to settle at correct temperature.

Now I use the oven thermometer to get it up to temperature then set the
oven's themostat.

Geoff Lane

"James Silverton" <[email protected]> wrote in message
news:jl7akn$ltf$[email protected]..
> On 3/31/2012 11:59 AM, jmcquown wrote:
>>
>> "Brooklyn1" <Gravesend1> wrote in message
>> news:[email protected]..
>>> On Sat, 31 Mar 2012 09:35:02 -0400, "jmcquown" <[email protected]>
>>> wrote:
>>>
>>>>
>>>> "Krypsis" <[email protected]> wrote in message
>>>> news:jl6v69$m5l$[email protected]..
>>>>> On 31/03/2012 9:25 PM, Geoff Lane wrote:
>>>>>> About a year back I purchased a Heston Blumenthal badged Salter oven
>>>>>> thermometer.
>> (snip)
>>>>>> I am only a personal cook, casseroles, bread rolls, pasties and other
>>>>>> pastry types and haven't experienced any obvious problem but any
>>>>>> suggestions as to confirming accuracy of gauge.
>>>>>>
>>>>>> Geoff Lane
>>>>>
>>>>> First point; Which guage is your reference point? You have calibrated
>>>>> neither of your two thermometers against a known accurate reference
>>>>> thermometer so any comparisons between the two are specious at best.
>>>> (snippage)
>>>>
>>>>
>>>> Specious, and totally unnecessary (IMHO). If his personal use isn't
>>>> affected, why is he worried about how two thermometers compare? I don't
>>>> have an oven thermometer. I know my (electric) oven well enough to
>>>> know its
>>>> quirks. I know when to raise or lower the temp, or adjust the length of
>>>> cooking time, depending upon what I'm cooking. I use a meat
>>>> thermometer for
>>>> some roasts (like prime rib). To me, unless you have a really
>>>> unreliable
>>>> oven or aren't familiar with it, an oven thermometer is just another
>>>> gadget.
>>>> I've gotten along just fine without one all these years.
>>>>
>>>> Jill
>>>
>>> I own two cheapo oven thermometers but don't use them. I rely on the
>>> stove's digital readout and my ability to bake a frozen pizza to my
>>> liking. Oven temperature varies by shelf position anyway
>>
>> Absolutely! Which is why some recipes specify lower rack vs. upper rack.
>> And of course they're adjustable.
>>
>>> and most cake recipes say to test for doneness with a
>>> scientific instrument called a toothpic,
>>
>> +k Toothpick That's how I test cakes, muffins and cornbread.
>>
>>> and everyones concept of
>>> "golden brown" is different. Oven temperature accuracy for baking a
>>> cake is no more critical than fry pan temperature accuracy for a
>>> grilled cheese.
>>
>> I agree with this! Why worry about it when there are other ways to test
>> for doneness? If it's not broken, don't try to fix it.
>>
>> Jill
>
> I prefer the original wording even if it's ungrammatical; "If it ain't
> broke, don't fix it!"


hey, most of the time, even if it IS broke . . .

On Mar 31, 9:22*am, Geoff Lane <datemasde....@gishpuppy.com> wrote:
> On 31/03/2012 11:25, Geoff Lane wrote:
>
> > I am only a personal cook, casseroles, bread rolls, pasties and other
> > pastry types and haven't experienced any obvious problem but any
> > suggestions as to confirming accuracy of gauge.
>
> > Geoff Lane
>
> Thanks people for all the helpful suggestions, I am relatively new to
> general cooking after my lovely wife passed away, she was a great cook
> and I picked up a few tips from her but am now getting more adventurous
> myself.
>
> I guessed the accuracy was not critical so will not worry about it but
> what I did find was my cooker's thermostat kept switching off before
> reaching the intended temperature, sometimes 20/30c below what was set,
> then it'd switch on again before appearing to settle at correct temperature.
>
> Now I use the oven thermometer to get it up to temperature then set the
> oven's themostat.
>
> Geoff Lane

Sorry about your wife. Good for you for trying new things- that is the
only way to learn!

On 1/04/2012 2:58 AM, gregz wrote:
> Geoff Lane<[email protected]> wrote:
>> About a year back I purchased a Heston Blumenthal badged Salter oven thermometer.
>>
>> My fan assisted oven does appear to switch on and off a few times before
>> appearing to settle at the correct temperature.
>>
>> Recently I purchased a Lakeland own brand oven thermometer for a relative
>> and decided to check against mine, it reacted to temperature a lot
>> quicker than the salter and read around 10c more.
>>
>> I am only a personal cook, casseroles, bread rolls, pasties and other
>> pastry types and haven't experienced any obvious problem but any
>> suggestions as to confirming accuracy of gauge.
>>
>> Geoff Lane
>
> Only after you have compared thermometers can you actually know
> calibration.

How does comparing 2 or more unknown thermometers enable one to
calibrate a thermometer. I like Bull's "cluster agreement" for checking
thermometers before buying. If nothing else, you're going with the odds.

> But, if it's a rod type, put in boiling water. That should
> give you a standard. Adjust for altitude.

It's not only altitude that varies the boiling point of water. Purity of
the water is another issue. Again, how critical does one need to be for
cooking?
>
> In a typical electric oven, you need to put the thermometer near the ovens
> sensor. That will tell oven calibration accuracy. A turbo oven would tend
> to be more stable throughout with nothing inside.
>
This is your home calibrated thermometer, right?


> Greg


--

Krypsis