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Product Description
Amazon.com
Opening the oven to check on a food's temperature means wasting the cook's time and losing oven temperature and moisture--not to mention a face full of steam. This thermometer prevents those problems. Insert the instrument's 6-inch stainless-steel probe into a roast beef or turkey and monitor the time and temperature (from 32 to 392 degrees F) on the thermometer's large digital display, which connects to the probe with a 4-foot cord. The control panel sets cooking time and temperature, and an alarm sounds when either is reached. Fully opened, the thermometer/timer is 5 inches high, but it folds flat for compact storage. Magnets on the back permit it to be temporarily mounted on a metal surface. --Fred Brack
Product Description
Monitor the exact temperature of meats and poultry without opening your oven door. This Taylor combination digital cooking timer/thermometer automatically signals the end of preset cooking time, or when food has reached the desired internal temperature. Range: 32-392°F. Has an easy-to-read dual display and durable stainless steel food probe. On-off switch extends battery life. Magnetic back/stand design folds for compact storage. Battery included. Imported. 5Hx3W".
Customer Reviews
Most Helpful Customer Reviews
675 of 686 people found the following review helpful
Who would have thunk this would still be my favourite remote thermometer, 17 years later? I now even have four different brands, so I can compare them right here:
* This one, which I still use daily and think of in terms of "better the Devil you know..."
* The similar-looking but less well-thought-out Oneida 31161 Digital Thermometer & Timer, which is annoyingly loud and also scoots backwards when you press Start/Stop.
* The Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer, which is a horrible "talking" design with a stiff learning curve that is utterly unaided by the manual, but has ONE feature that makes it worth learning and makes me forgive all its sins: its probe can survive 572 F.
* The Maverick Wireless Cooking Thermometer, which works well, but I don't quite get the point of the "iPod interface"
So, to this one. First thing you need to know is: buy a spare probe, because they don't last very long. They can be damaged by heat greater than 350F. That is just too low - there are many times when hotter ovens are necessary. When a probe goes bad, there is no indication until an expensive roast gets carbonized. This, of course, always seems to happen when guests are present. Spare probes are available at a decent price from taylorusa dot com. Come to think of it: get two.
A recent new use for me is the foolproof production of world-class steaks, as thick as they are wide, to any precise desired degree of doneness: pre-heat the (salted, peppered) steaks in a 275 F oven until internal temperature is 90-105 F (depending on desired doneness) and finish by browning in cast-iron skillet. An even more precise technique does it the other way round, browning first, but that needs a 450F oven, which also needs the Oregon Scientific thermometer.
Here's my original review.
---------------
This is the best of the corded remote thermometers. Take it as a given that it is fairly short-lived. Now, don't hold that against it -- it has a hard job to do, it does it very well, and (what none of the other reviewers seem to realize) it does come with a lifetime guarantee. If you take care to not expose the probe to temperatures above 350 F, it should last.
My first one lasted four years, and I was completely at a loss when it broke. Once you've cooked with a remote thermometer, you will not willingly go back to "guess-n-estimate," or supposed "instant read" thermometers that actually take 15 seconds while the oven quickly cools down and your wrist-hairs start to singe and curl.
I used to be anxiously uncertain about making roast beef. Now, I bring it home, trim a little fat off, stick the probe in the center. Two minutes elapsed time, and I can kick back until it's time to make the pan gravy. Perfect (let me emphasize that) PERFECT every time.
The buttons are well-made; the display is bright and clear; Setting time and/or temperature is a snap; battery life is about 1 1/2 years when left on all the time. I covered mine in olive oil/flour/fish sauce/raw ground beef/balsamic vinegar/whatever and it still worked (hint: the buttons are not water-resistant, so turn it upside down and wipe with a soapy sponge, then rinse the same way).
You can calibrate your unit by sticking the probe in melting ice (for 32 F) and briskly-boiling water (for 212 F), but both of mine were spot-on, so you might skip this step.
Uses you might not think of: Putting the probe in a big pot of water you're boiling for pasta. You can relax, knowing you'll be buzzed when it's finally boiling.
Sticking the probe out of a closed window in the late Fall to warn you to harvest your last tomatoes.
Sticking the probe in the middle of a swordfish steak, setting it for 125-130 F, and knowing that you will get utterly PERFECT swordfish by the time it is served.
Sticking it in the middle of the largest meatball you are simmering in sauce -- you will feel completely secure that they are safe to feed to your children.
When I'm cooking at a friend's house, I bring my big shop apron, my knives, my "shovel" (it's a pastry scraper, but I mostly use it as a shovel), and this thermometer.
* This one, which I still use daily and think of in terms of "better the Devil you know..."
* The similar-looking but less well-thought-out Oneida 31161 Digital Thermometer & Timer, which is annoyingly loud and also scoots backwards when you press Start/Stop.
* The Oregon Scientific AW131 Grill Right Wireless Talking Oven/Barbeque Thermometer, which is a horrible "talking" design with a stiff learning curve that is utterly unaided by the manual, but has ONE feature that makes it worth learning and makes me forgive all its sins: its probe can survive 572 F.
* The Maverick Wireless Cooking Thermometer, which works well, but I don't quite get the point of the "iPod interface"
So, to this one. First thing you need to know is: buy a spare probe, because they don't last very long. They can be damaged by heat greater than 350F. That is just too low - there are many times when hotter ovens are necessary. When a probe goes bad, there is no indication until an expensive roast gets carbonized. This, of course, always seems to happen when guests are present. Spare probes are available at a decent price from taylorusa dot com. Come to think of it: get two.
A recent new use for me is the foolproof production of world-class steaks, as thick as they are wide, to any precise desired degree of doneness: pre-heat the (salted, peppered) steaks in a 275 F oven until internal temperature is 90-105 F (depending on desired doneness) and finish by browning in cast-iron skillet. An even more precise technique does it the other way round, browning first, but that needs a 450F oven, which also needs the Oregon Scientific thermometer.
Here's my original review.
---------------
This is the best of the corded remote thermometers. Take it as a given that it is fairly short-lived. Now, don't hold that against it -- it has a hard job to do, it does it very well, and (what none of the other reviewers seem to realize) it does come with a lifetime guarantee. If you take care to not expose the probe to temperatures above 350 F, it should last.
My first one lasted four years, and I was completely at a loss when it broke. Once you've cooked with a remote thermometer, you will not willingly go back to "guess-n-estimate," or supposed "instant read" thermometers that actually take 15 seconds while the oven quickly cools down and your wrist-hairs start to singe and curl.
I used to be anxiously uncertain about making roast beef. Now, I bring it home, trim a little fat off, stick the probe in the center. Two minutes elapsed time, and I can kick back until it's time to make the pan gravy. Perfect (let me emphasize that) PERFECT every time.
The buttons are well-made; the display is bright and clear; Setting time and/or temperature is a snap; battery life is about 1 1/2 years when left on all the time. I covered mine in olive oil/flour/fish sauce/raw ground beef/balsamic vinegar/whatever and it still worked (hint: the buttons are not water-resistant, so turn it upside down and wipe with a soapy sponge, then rinse the same way).
You can calibrate your unit by sticking the probe in melting ice (for 32 F) and briskly-boiling water (for 212 F), but both of mine were spot-on, so you might skip this step.
Uses you might not think of: Putting the probe in a big pot of water you're boiling for pasta. You can relax, knowing you'll be buzzed when it's finally boiling.
Sticking the probe out of a closed window in the late Fall to warn you to harvest your last tomatoes.
Sticking the probe in the middle of a swordfish steak, setting it for 125-130 F, and knowing that you will get utterly PERFECT swordfish by the time it is served.
Sticking it in the middle of the largest meatball you are simmering in sauce -- you will feel completely secure that they are safe to feed to your children.
When I'm cooking at a friend's house, I bring my big shop apron, my knives, my "shovel" (it's a pastry scraper, but I mostly use it as a shovel), and this thermometer.
262 of 264 people found the following review helpful
Even when directions are followed rigorously, the probes on these guys are prone to melting down. I've purchased one from all the major distributors, and they all work the same. Taylor or somebody needs to sell a 10-pak of probes, instead of me buying a whole new unit every 4 months... They do work great though. I use an older gas oven that has trouble maintaining proper cooking temperature. The secondary dial that I've installed inside can read as much as 50 degrees different from the digital dial on the oven. Because of this, I prefer to probe and track the cooking temp of the food instead so that I can provide a perfectly cooked product. I also use this for making tea, as 212 is too hot for good tea, and 185 to 195 is a better temperature.
Still, the probe does melt down as other have said. I typically get about 30 to 50 uses before I need to purchase another. The problem occurs mostly when the oven temp exceeds 350, as I lose most probes when baking breads. Still, I can't live without it, I just wish Taylor would start selling a package of probes for my dozen `timers' that I have sitting around the kitchen. It would be 5 stars if the probes didn't die.
182 of 184 people found the following review helpful
By A Customer
Use this all the time, but be careful on Gas Grill as the probe can get cooked, Happened to me, and No On-line parts manual, but company did respond to e-mail with purchase and replacment info, Recommend buying a repalcment probes.
Parts INFO------
Taylor Model #1470 additional probes are available at the listed price of
$5.00 each. Taylor does not take credit cards or Cod, personal check or
money order will do. Please when ordering please write the part number
(#1470RP) somewhere on the check or money order. Please make out to the
following;
Parts INFO------
Taylor Model #1470 additional probes are available at the listed price of
$5.00 each. Taylor does not take credit cards or Cod, personal check or
money order will do. Please when ordering please write the part number
(#1470RP) somewhere on the check or money order. Please make out to the
following;
Taylor Precision Products
2220 Entrada del Sol
Las Cruces, NM 88001
Attn: E. Salas
Most Recent Customer Reviews
1.0 out of 5 stars
Junk
Used this thermometer 3 times and now the probe temperature is stuck on "HI"... Seriously?? After 3 uses? DO NOT BUY..... Read more
Published 1 day ago by T. Sorrell
1.0 out of 5 stars
Thermometers gone wild
At first I thought I had a dud and I'll never give a bad review because of a dud product since it's usually not representative of the product in it's working form. Read more
Published 1 day ago by J. Milleker
3.0 out of 5 stars
It works
It works. Not the best thermometer we have used. It's alilttle fragile and the temp guide for the meat seems off.. But, it does seem to be accurate so that's ok
Published 5 days ago by H8Tread
3.0 out of 5 stars
Temp alarm doesn't work for dropping temperatures
It seems to work okay for when you are heating something, but I wanted it to alert me when something which is cooling has reached the desired temperature, and it doesn't do that. Read more
Published 5 days ago by BruceTyler
4.0 out of 5 stars
For the price it's great
Great timer/therm only thing that could make it better is if it had a stainless probe cord, just what I expected when I bought it, no surprises.
Published 8 days ago by Brewgun
5.0 out of 5 stars
Homebrewer's Friend
I use this for wort boil and HLT temperature regulation. Does its job and then some with the timer and all...
Published 9 days ago by Robert!
3.0 out of 5 stars
it worked
it worked for about a week then it just dosnt tell the wright temp any more and it hasnt worked sents
Published 11 days ago by chad
5.0 out of 5 stars
Ten Years Later - Still The Best
This item is to a cook what a compass is to a sailor. Sure you can cook without an internal thermometer, and you can certainly sail without a compass, but if you are proceeding... Read more
Published 11 days ago by Gasp!
1.0 out of 5 stars
Didn't last through one use.
Used the thermometer to test heating water to prime temperature for homebrewing (Wort). I was CERTAIN to not let the probe become submersed in water. Read more
Published 12 days ago by Jonathan C. Evans
3.0 out of 5 stars
Lacks durability - but it's cheap and it works
I buy 1 or 2 similar products every year, I have purchased previous Taylor models and none of them are designed to last long. Read more
Published 14 days ago by T. Brokamp
