Customer experience : |
 Temperature accuracy, December 30, 2010
By Peter W. Wright "skyuka" (Plano, TX USA) -Amazon Verified Purchase
This review is from: Taylor Professional 9306 Dual Temp IR/Thermocouple Thermometer (Kitchen)
This is a very nice cooking thermometer that has helps us improve our cooking results. The probe provides practically instant results and the IR thermometer has enough resolution to profile the temperature differential across the pan. It is interesting to how much of a heat sink the pan handle can be. Of course the surface reflectivity of the pan has an influence but we are not really interested in accuracy here as we are with the probe indicating doneness.
It is important to note influences in calibrating an instrument like this. Ice point is a common reference and so is boiling point. However, if you are using tap water in the ice and solution in your ice bath, the impurities in the water will allow a lower freezing point. Also, the boiling point is influenced by barometric pressure including altitude and other environmental variables. So, if you are not at sea level in perfect conditions, the boiling point will never be as high as 212 °F. |
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Perfect meat, April 25, 2011
By E. Sliwak (Las Vegas) Amazon Verified Purchase
This review is from: Taylor Professional 9306 Dual Temp IR/Thermocouple Thermometer (Kitchen)
This is the most accurate thermometer I've ever used. It takes ALL of the guesswork out of the picture when it comes to deciding when to remove the meat from the grill/oven. You will be amazed at how perfect your meat turns out. I don't use the infrared temperature feature regularly yet, but I imagine it will be most handy in determining if your pan of oil is hot enough to begin cooking/frying.
Lastly, a tip: since the meat merely needs to reach the desired temperature before removal from the cooking surface (and the temperature of one side will not be accurate if you wait to take it a few minutes later, as the other side is cooking now), it is best to take a probe temperature reading just after flipping it over...you will see the temp steadily and quickly climb up on the Taylor, and if it doesn't reach the desired temperature then you know it must cook longer. Leave it on for a few minutes longer, flip it over, and take a reading again....repeat until you get the temperature you want.
The above tip illustrates why it is important to have a thermometer that can take an accurate temperature reading quickly. |
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Works, August 6, 2009
By Kitchens and Chemistry
Amazon Verified Purchase
This review is from: Taylor Professional 9306 Dual Temp IR/Thermocouple Thermometer (Kitchen)
Works, and is consistent which is more than I can say for any cheaper IR thermometers I've tried. Used it for tempering chocolate, and the IR reading was the same temp as the probe every time. Very convenient for chocolate use. The probe will resolve to a temp within a couple seconds of inserting it, and the IR is pretty much an instant read. Love it. |
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