Taylor Precision Products Large 2.5 Inch Dial Kitchen Cooking Oven Thermometer
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Two years
That is why I decided to buy it. I bought one for the grill and one for my camping stove, and I'm very happy with how well they work.
For accuracy, I had to tweak it.
Yes. However, I ended up tossing it out. This thermometer takes another 30 minutes to register after the oven beeps that it has reached the correct temperature. Furthermore, the numerals are written in a minus ten font (exaggeration). I can't read the teeny-tiny numerals. It was a complete waste of money.
Selected User Reviews For Taylor Precision Products Large 2.5 Inch Dial Kitchen Cooking Oven Thermometer
What could possibly go wrong with such a well-known brand name? It reached the desired temperature. once. After the oven had cooled, it remained at that temperature. While sitting on the kitchen counter, it maintained that temperature for another day. Following an attempt at thermometer CPR, it became clear that it would not recover and had died in the line of duty, and appropriate funeral services were provided.
What? I purchased this thermometer after reading a positive review on Cook's Illustrated, and I like the large numbers and easy-to-read colors. None of those things were delivered to me. And, according to other reviewers, I am not the only one who received a different thermometer. Fortunately, Amazon provided a refund and spared me the trouble of having to return the item. Still, I'm shocked that this has progressed to the point where it's no longer a quality issue. control, or whatever consumer protections are in place on Amazon's website.
This is exactly what I needed in terms of an oven thermometer for my baking and roasting needs. That's a big plus! The temperature reading is just as accurate as the one in my brand new GE oven. The glass (?) is the only drawback. After one use, the tgermometer's cover became stained (see photo). I'm not referring to splatter; I'm referring to the shell's overall discoloration. It's not a major issue, but it's worth noting.
When I went to buy an oven thermometer, I got a refrigerator thermometer instead. Thermometer for the freezer. Although they appear to be identical, the oven model is 3506 and I was given 3507. The oven thermometer with the correct part number can be found on the inventory label on the back. So I figured it was an honest mistake and that I'd order another one and get the correct model the next time. This did not occur, and the second one arrived in the same manner - Model labeled as an oven when it was actually a freezer. I believe the entire inventory is in this condition. br>br>If they don't fix it, don't buy.
Preheat the oven to 350 degrees Fahrenheit, or 300 degrees Fahrenheit if you use a thermometer. To reach 350°, the temperature must be set to 400° and the thermometer must read 350°. I've had this thing for ten days and it appears to be five years old. There will be no food in the oven during the "pre-heat" period. heat ". Oh well.
After moving to a rental with a range of decidedly lower quality than I was used to, I noticed unsurprisingly that my baked goods took way too long and often came raw in That (along with the initially revolting state of my oven, which had apparently never been cleaned before someone ran a self-cleaning self-cleaning self-cleaning self-cleaning self-cleaning self-cleaning self-cleaning oven) was enough I wanted to give up baking altogether for whatever didn't fit in my far superior countertop compact toaster oven (clean cycle—a big no no). br>However, you know, what with the pandemic and everything. My toaster oven is great, but because I bought a small one, my baking pan options are limited. And I really, really want to use up all of the odd pantry supplies I've accumulated over the years, many of which necessitate the use of the oven. So I went looking for my old Taylor oven thermometer, which I realized I had probably left in my old oven when I moved. br>A quick search on the internet yielded a few possibilities; I chose this one because I assumed it was identical to the one I had before. It's almost twice as wide as it appears, which is great for aging eyes! It's also more stable with its little hanging hook than the old one was (I kept knocking the old one over when putting in or removing pans, but this one hasn't been in the way yet—which is strange, given how much bigger it is!). After seven rounds of scrubbing, it's easy to read through the oven door, which is now clean (ish). br>What it revealed surprised me, but it confirmed my suspicions. It took an eternity for the oven to reach the desired temperature; When it said it was finished preheating, it was FIFTY degrees lower than the temperature I had set! We all know that ovens differ slightly, but That is simply absurd. I continued to raise the temperature until the thermometer indicated that we had arrived. br>Funnily enough, the oven eventually reaches the desired temperature. It simply has to take much longer than it says, resulting in spectacularly uneven heating throughout the bake. I would not have known that if it hadn't been for this little gem. The problem isn't with the calibration; it's with the preheat cycle. So, in order to bake with any degree of certainty, I'll have to keep the oven preheated for another twenty minutes or so—or simply heat it hotter to begin with and then turn it down. br>This was a hot day; When the preheat light went off and the oven beeped to say it was ready, I was shooting for 400 and got 350. I had to go to 450 to get the temp to be 400. But it continued to rise over time (while I was baking!). I had to drop to 425 as a result. Thankfully, my dish turned out fine, but this indicates that we aren't cooking anything special in here. br>I'll have to wait and see how the low temperature affects things. I'd like to make pavlova meringue, but I'm afraid of the oven. But this handy little thermometer has my trust! It's forcing me to rethink how I use this dreadful oven. I'd get it serviced or replaced if it were my appliance, but since it's a rental, that won't happen. At the very least, I now have a better chance of getting better results than I did in the first few months. Precision is important to me as a skilled cook and baker. I haven't calibrated the thermometer's dial to see how accurate it is, but it appears to be accurate based on how my baked goods are turning out now, in terms of time and bake quality, compared to before I used the oven thermometer. I wish I had purchased this device months ago, when I first suspected oven sabotage. I kept hoping to find my old one, but at this price, I shouldn't have. br>Buy it if you're not sure about your oven. Even if you don't think so, you might be surprised. I just know I'm taking this thing with me the next time I move!.
It doesn't resemble this at all. I got one with a completely white face, no blue or red, and numbers written in thin, difficult-to-read strokes. I had no idea what I was going to get.
Taylor has a number of products that are similar. We bought this one because it came highly recommended by Cooks' Illustrated, and we needed to check the temperature of our oven. We already had one of the cheapest from Taylor (the prices range from about $5 to $10 at retail, and any of them can be found for as little as $2 on Amazon). In reality, there was no discernible difference. The Taylor models (either) are, on the other hand, far more readable and easier to install than the others we had.
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