Reddit mentions: The best oven thermometers
We found 44 Reddit comments discussing the best oven thermometers. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 16 products and ranked them based on the amount of positive reactions they received. Here are the top 20.
1. CDN POT750X ProcAccurate High Heat Oven Thermometer
- Take the guesswork out of cooking in your high-heat oven
- Measures temperatures from 150 to 750 degrees F
- Large 2-1/4-inch dial with red indicator needle provides useful cooking zones
- Wide base and integrated hook allow it to be placed anywhere in the oven
- Made of commercial grade stainless steel with durable laboratory-quality glass lens
Features:
Specs:
Color | Silver |
Height | 1.5 Inches |
Length | 3 Inches |
Size | Pack of 1 |
Weight | 0.0875 Pounds |
Width | 2.5 Inches |
2. CDN 09502000954 ProAccurate Oven Thermometer, 1 EA, Silver
Thermometer precisely tests oven temperaturesMade of commercial grade stainless steel for long lifeWide base and two-way hook allow it to be placed anywhere in ovenMeasures temperatures from 150 to 550 degrees Fahrenheit (65 to 290 degrees Celsius)Large 2-1/4-inch dial with red indicator needle prov...
Specs:
Color | Silver |
Height | 1.8 Inches |
Length | 7.5 Inches |
Number of items | 1 |
Size | 1 EA |
Weight | 5 Pounds |
Width | 5 Inches |
3. Taylor Precision Products Digital Cooking Thermometer with Probe and Timer, One Size, Silver
- Monitor food without removing it from the oven: durable stainless steel probe with a 4-foot silicone cord allows monitoring of food inside oven without opening the door.
- Programmable temperature and timer alarm: set the target temperature and monitor the ACTUAL temperature on the display. Also has timer feature that has a range up to 24 hours.
- Versatile design: Display can stand up to be seen easily, and the magnetized back can be used to attach to oven door.
- Highly accurate: this digital thermometer measures temperatures from 32°F to 392°f.
- One Year limited : this thermometer is backed with a 1-year so you can make your purchase with Confidence.
Features:
Specs:
Color | Silver |
Height | 8.87 Inches |
Length | 5 Inches |
Number of items | 1 |
Size | One Size |
Weight | 0.4 Pounds |
Width | 1.25 Inches |
4. MeasuPro All-In-One Instant Read Digital Meat Cooking Thermometer for Oven, Grill and BBQ, with Timer and Stainless Steel Probe, Silver
- USDA Preset: Includes a list of foods with the USDA recommended minimum temperature
- Superior Measuring: Advanced precise measurement technology ranges from 32°F to 392°F / 0°C to 200°C (Battery Included)
- Innovative Tech: Program to your desired temperature. The beeping sound alerts you once the food hits the pre-set temperature
- Features: Device includes a countdown timer and a 36" oven-safe probe. Compact flip-top display with a magnetic back. Measures F° or C°
- Customer Satisfaction: Measupro is dedicated to 100% customer satisfaction, which is why we offer a 2 year warranty on all our products
Features:
Specs:
Color | Silver |
Height | 0.75 Inches |
Length | 4.5 Inches |
Number of items | 1 |
Weight | 0.2375 Pounds |
Width | 2.75 Inches |
5. Maverick Baker's Oven Thermometer
- Get constant and consistent temperature readings from your oven
- Probe sensor, oven clip and insulated metal wire allow for display outside of the oven for uninterrupted temperature taking
- Alarm sounds to indicate temerature swings of more than 15 degrees fahrenheit from set temperature
- 20 hour count-up or countdown timer, detachable stand for countertop use
- Powered by single AAA battery (included)
Features:
Specs:
Color | Silver |
Height | 1.75 Inches |
Length | 4.5 Inches |
Size | Small |
Weight | 0 Pounds |
Width | 3 Inches |
6. Admetior Kitchen Oven Large Dial Thermometer
- Dial size: 2.1-inch
- Wide temperature range: 100-Degree F - 600-Degree F
- 18/0 Stainless steel housing
- Hanger and stand
Features:
Specs:
Color | Silver |
Height | 2.1 Inches |
Length | 3.3 Inches |
Size | Dial size: 2.1-inch |
Weight | 0.15 Pounds |
Width | 2.1 Inches |
7. Hotloop Digital Oven Thermometer Heat Resistant up to 572°F/300°C
EASY READING: you can see the actual temperature that your oven is registering with the digital LCD display, then make adjustments to ensure that you cook or roast at the proper temperature.HIGH ACCURACY: temperature ranges from 32~572ºF(0~300ºC), accurate to ±1.8ºF(±1ºC) which ensures you can...
Specs:
Color | Black |
Height | 0.20078740137 Inches |
Length | 1.72834645493 Inches |
Weight | 0.13 Pounds |
Width | 0.98818897537 Inches |
8. Polder Digital In-Oven Thermometer/Timer, Graphite color With Replacement Probe
The combination probe thermometer and timer takes the guesswork out of cooking.The pre-settable alarm temperature range is from 32 to 392 degrees F, memory function saves last used temperature, 5 minute alarm.Includes 2 rear wall mount magnets, USDA food temperature cooking chart.Powered by 1 AAA ba...
Specs:
Color | Graphite |
Height | 1 Inches |
Length | 6.8 Inches |
Weight | 1 Pounds |
Width | 0.1 Inches |
9. CDN Set of 2 Oven Thermometers DOT 2PK
- Large 2-1/4-inch dial with red indicator needle provides useful cooking zones
- Measures temperatures from 150 to 550 degrees Fahrenheit (65 to 290 degrees Celsius)
- Wide base and two-way hook allow it to be placed anywhere in oven
- Made of commercial grade stainless steel for long life
- Set of 2
Features:
Specs:
Color | Silver |
Weight | 0.26 Pounds |
10. Maverick Two-In-One Oven and Roasting Digital Thermometer with Timer
Monitors both oven and food temperatures at the same timeAudible alert sounds when oven/food temperature exceeds settingAlso includes a 99-minute countdown timerLarge-digit LCD display, readings in both Fahrenheit and CelsiusPowered by a single AA battery (included)
Specs:
Color | White |
Height | 3.7 Inches |
Length | 2.7 Inches |
Number of items | 1 |
Size | Small |
Weight | 0.35 Pounds |
Width | 0.63 Inches |
11. Chef Aid 10e00056 Metal Oven Thermometer
- Ricoh GH-3 Lens Hood - GH-3 Adapter - Ricoh Warranty
- Filter Thread: 49mm
- Compatibility: GR DIGITAL III / GR DIGITAL II / GR DIGITAL Cameras
Features:
Specs:
Height | 1.33858 Inches |
Length | 4.7244 Inches |
Weight | 0.04 Pounds |
Width | 5.98424 Inches |
12. Kegco RTC-2 Thermostat Control Unit, Standard,Black
New and improved Kegco RTC-2 Digital Thermostat Power Control Unit has been specially designed to handle a higher amperageFeatures both heating and cooling modes with adjustable setpoint and differential, making it perfect for a wide variety of usesEasy-to-read LCD display makes it simple to monitor...
Specs:
Color | Black |
Height | 2.5 Inches |
Length | 9 Inches |
Number of items | 1 |
Size | Standard |
Width | 5 Inches |
13. Taylor Precision Products RA14257 Taylor Oven Dial Thermometer, 1, Stainless Steel/Black
- LARGE DIAL: A large, colorful 2-1/2-inch dial makes this oven thermometer easy to read.
- HIGHLY ACCURATE: The temperature ranges from 100 degrees to 600 degrees Fahrenheit.
- TEMP INDICATION: The dial features a glass lens with a red pointer to indicate temperature.
- DURABLE: The stainless steel construction provides strength, durability, and corrosion resistance.
- VERSATILE DESIGN: This unique design can be hung from a rack or stand on its own.
- NSF: The thermometer is NSF (National Sanitation Foundation) certified so it complies with all required standards for the quality, durability and cleanability of consumer products.
Features:
Specs:
Color | Stainless Steel/Black |
Height | 1.75 Inches |
Length | 6 Inches |
Number of items | 1 |
Size | 2.5" Dial |
Weight | 0.1 Pounds |
Width | 4.5 Inches |
14. OXO Thermometer Oven, 1 EA
- Glass allows oven light to shine through for easy readability
- Large, easy-to-read numbers
- Non-slip silicone ring for easier handling
- Unique clip can hang from or stand on rack and won’t fall off during use
- Fahrenheit and Celsius temperature scales
- Hand wash only
Features:
Specs:
Color | Multi |
Height | 0.7 Inches |
Length | 7.3 Inches |
Number of items | 1 |
Size | 1 EA |
Weight | 0.02 Pounds |
Width | 4.8 Inches |
15. Taylor Precision Products Pro Oven Guide Thermometer
- Keep ovens baking and roasting with precision using this durable and accurate thermometer.
- Hang the thermometer in the oven or stand it up to read while the oven is on.
- Measuring 100 to 600 degrees Fahrenheit, this thermometer features a large face with easy-to-read zone guide references.
- This thermometer is built with durable, heavy-duty stainless steel and a mercury-free thermometer for easy, safe cleaning by hand or the dishwasher.
- Listed by the NSF, this thermometer is hygienic and safe to operate in the oven.
Features:
Specs:
Color | Stainless Steel |
Height | 4.71 Inches |
Length | 6.51 Inches |
Number of items | 1 |
Size | One Size |
Weight | 0.0125 Pounds |
Width | 4.95 Inches |
16. Admetior Kitchen Oven Thermometer
- Dial size: 1.7-inch
- Wide temperature range: 50-Degree F - 500-Degree F
- 18/0 Stainless steel housing
- Hanger and stand
- Oven safe
Features:
Specs:
Color | Silver |
Height | 1.7 Inches |
Length | 2.8 Inches |
Size | Dial size: 1.7-inch |
Weight | 0.05 Pounds |
Width | 1.7 Inches |
🎓 Reddit experts on oven thermometers
The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where oven thermometers are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
A Danish dough whisk. Great for mixing, easy to scrape the sides of the bowl as you mix, and they clean up in a few seconds.
A Progressive silicon bowl scraper. Stiff o one side, flexible on the other.
Covermate stretch to fit food covers. Great for covering bowls while the dough rises. You don't have to mess with plastic wrap, and they're reusable. I found mine at Albertson's.
A large ceramic bowl. I got mine at Kohl's for about 20 bucks.
An Anchor Measuring Glass. I use these to test for my dough doubling in volume. Just tear off a pinch, push it into the glass, and its easy to tell when the volume's doubled.
A Maverick Oven Thermometer. Unless you're entirely sure your oven is near 100% accurate.
A Magic Bullet mixer is great for chopping small amounts of herbs and zests without a lot of cleanup.
I've just started using silicone bread pans I got on line at 13deals for stupid cheap, 5 bucks apiece i think. Keep watching, they show up fairly regularly.
Scotch-Brite Stay Clean scrubbers. They claim they'll clean up eggs and melted cheese without fouling up.. I figured they'd also clean up dough without gunking up on the first use, and I was right. They're great for cleaning out your bowls.
Parchment paper. A good dutch oven. baking stones.
That's about it. Some of my favorite things for making things easier.
Salsa Chicken was my very first recipe with meat. It is incredibly easy and cheap. All you need is chicken, salsa, taco seasoning, and cheese. The salsa coating keeps the chicken nice and moist. You can use the EXACT SAME ingredients and put it in the slow cooker to make shredded chicken perfect for tacos! :)
I would highly encourage any new cook to invest in a meat thermometer. I wish I had YEARS ago. It is so frustrating to cut into the meat and it is not done or waaaay dry because you cooked it too long. We have this style - it will beep when you hit a safe eating temperature. I hear this style is good too
When it comes to meat, in general, it has more to do with internal temperature than time. If you don't already have one, I recommend getting some kind of meat thermometer. I like the kind that you leave in the meat like this one. Then do some research on what temperatures different meats should be cooked to. Here's a nice infographic by Food Network. This is all you need to cook to the best doneness. But, of course, you will likely be cooking other things along with the meat, so knowing how long it's going to take is important. This Timetable for Roasting Meat by Betty Crocker might be helpful. But remember the times are just a guide, it's all about the temperature.
Edit: I should also mention that if you have an older oven like I do, it's very possible that the temperature you've set the oven to is not what it's actually producing. I put a regular dial oven thermometer in my oven awhile back, and I've noticed that it has a margin of error of as much as + or - 25 degrees. So, I always keep a close eye on whatever I'm cooking. If it's cooking too fast, I lower the heat, if it's cooking too slow, I raise the heat in increments until I feel like it's in a good place.
I did it! My first pizza that I actually enjoyed, and didn't fuck it up in any way.
I modified the recipe based on your last comments, I also increased the water a little bit:
100% flour
65% water
1% diastatic malt
2% salt
1.5% instant yeast
I'm not sure about the weights of the salt/yeast/DM, I'm positive now my scale isn't any good under 10 grams.
At the end of fermentation, this dough shocked me with smell of alcohol, way more than the last batch.
This time I made sure my oven thermometer read 550 F. By the end of baking (exactly 8 minutes) the temperature dropped to 425F. Without the upper flame (I think it's called a broiler in english) the oven can't stay close to 500F. I have to turn that off during baking. I think I got the stone hot enough based on the delicious result.
I have one comment or question about this new flour. With the old local flour I used a month ago, the surface of the dough ball stays smooth and semi circular in the bowl. It's tight. But with this flour (with both kinds of yeast I used) the the air seems to escape somewhere and the surface looks bubbly and deflated. Do you have any comments on this? Should this even concern me?
I personally use thermometers to measure both types of temperature. When I think about it, I actually use way too many thermometers than the normal person would.
I really think a person needs 2 thermometers if they want to turn out good and consistent food...one to measure the grill temp and one instant read to check meat doneness.
The oven thermometer I use looks like this and can be found practically everywhere. I like the thermometers that measure temp down at the cooking surface better than ones that sit on the lid because I've found there is at least a 25 degree difference from cooking surface to lid on my grill.
This is the pen thermometer I use to check meat temp close to the end of cooking. It might be tricky to find Thermoworks products locally but you can find similar stuff at cooking supply stores.
Those 2 types of thermometers above would do the job really well without being horribly expensive. If someone was looking at the next small step up in thermometers, this is the digital probe thermometer kit I have. It comes with the 2 digital probes to measure both grill temp and food temp. The Maverick ET732 has been one of the better purchases I've made recently.
I stick with Taylor because they're pretty reliable, relatively cheap, and you can find them in a lot of stores and online. It's really a personal preference, though, but to start off, I recommend that brand. I'm going to get an Admetior when I start my blog for a little more temp accuracy, but still, they're not expensive (it's <$20). This review is pretty in depth, but the Admetior link is sold out through the review, so use this one if you want to check it out.
Alton mentioned this on Good Eats years ago. And if you really care about the temp, you shouldn’t trust the oven itself.
These external units can help with oven calibration.
https://www.amazon.com/Hotloop-Digital-Thermometer-Resistant-572%C2%B0F/dp/B071LQBK6X?source=ps-sl-shoppingads-lpcontext&amp;psc=1
Since it's summer I think this will come in handy :p
You should also go for this cause you now have me worried that you will get food poisoning.
And (yeah I started a sentence with 'and', so what) lastly you should get this because it is so good that I can't even find the words to begin to describe it other than I've watched 4 times since getting it two weeks ago.
As for me, I would love this as drawing is my new hobby and this book was recommended to me as being good for beginners.
Thanks for the contest. woop-di-woop
Edit - misspelling of raffle phrase. Also well done on the new job.
Until it's done! :)
The timetable, assuming you're roasting at 325 Degrees, says about 20 minutes per pound, so about an hour and 20 minutes.
Timetables will only get you so far though. They don't take into account the shape of the meat, thickness, etc. Best thing to do in my book is get a leave-in thermometer. Let it alert you with a beep the second the meat is at the temperature you want to pull it at. Here's a good cheap one:
https://www.amazon.com/dp/B00O3GVRS6/ref=psdc_289811_t3_B008EV7JNI
Whichever way you go, current wisdom says you're good to go once your pork reaches 145 degrees. It used to be 160 degrees until the FDA changed it in 2011. I myself can't get used to it quite that low but I can settle for pulling around 150-153 and letting it rest.
You need a remote read temperature probe, it will make it a lot easier to get the beef perfect.
Something like this...
http://www.amazon.com/Taylor-Precision-Products-147821-Programmable/dp/B001GD1WHU
But in relation to your query, I don't think you can really gauge how the moisture content of the duxelle should be without cooking the beef to the required doneness, since the juices leaving the beef will change and the duxelle is there partially to absorb them.
As someone else said, it depends on what one you get. My friend's is nice, mine not so much. It's still good for the price, but the toilet has some issues, there are hardly any lights, and this one time there was a mouse. I called fms and they sent some guy over two weeks later and all he did was set up a couple of traps. I've seen the mouse once or twice since then. Also, I may recommend an oven thermometer (http://www.amazon.com/POT750X-High-Heat-Oven-Thermometer/dp/B0021AEAIK/ref=sr_1_1?ie=UTF8&amp;qid=1407766362&amp;sr=8-1&amp;keywords=accurate+oven+thermometer) because my oven temperature is like 50 degrees high. It's not that bad of an apartment though, just don't expect something like park point or uc. Oh, and I can't seem to stick things to the walls, they always fall off. Kinda strange.
Buy a scale - use it for most measuring, especially flour.
Buy 2 thermometers - one to leave in the oven and one instant read for testing done-ness.
Use Instant yeast.
Besides that - read alot about baking then practice and experiment. Try adjusting the water/flour amounts and see what works best for you.
Baking is an art... but it helps if you also know the science.
I'd choose the small or medium Vornado fan before the Dyson. I've been using it fulltimeing for five years now and it really does make the whole room feel cooler.
I'd also recommend:
a washer/dryer combo if you have room.
Square Pizza stone and thermometer for the oven.
LED Bulbs for everything 12v and 110v
Shark Rocket Ultralight vaccum
Water Filter
Better mattress
Ninja Pro Blender/Food Possessor/Chopper
Mini Dish Drying rack
Hello!
I use the French method because I like to make a few batches at a time and can’t be bothered to clean the saucepan for the Italian method, lol. I use silicone mats, I find that the Costco brand parchment paper crinkles when I let the batter rest on it. Do you have an oven thermometer? I use this one:
CDN DOT2 ProAccurate Oven Thermometer https://www.amazon.com/dp/B000095RC5/ref=cm_sw_r_cp_api_i_mLDADb9HW373N
I rest the shells for about 45 minutes to an hour. I tried to only rest them for shorter and the feet were terrible. Hope this helps!
Get an oven thermometer, cheap tool that will really help all of your baking!
ATK liked this one
https://www.amazon.com/gp/product/B000095RC5
Some piping bags/tips would be a nice next step if she likes cakes/cupcakes! Also an external oven thermometer since most ovens' thermometers aren't always accurate.
I need this because I have an awful oven that doesn't like to cook things properly. Alternatively this because my laptop's fan needs a clean
Both are also cheap so you can gift someone else!
C'mon...gimme. Thanks for the contest <3
Bath time safety: get an inexpensive probe-type kitchen thermometer with the probe on a long wire, it'll cost under $15. Drop the probe in the bathwater to check the temp as you fill it; my son likes 100 degrees F. Pull the probe out and move it away before putting the baby in.
Here's one at Amazon: https://www.amazon.com/Taylor-Precision-Products-Digital-Thermometer/dp/B001GD1WHU/ref=sr_1_24?hvadid=241634234294&amp;hvdev=c&amp;hvlocphy=9002028&amp;hvnetw=g&amp;hvpos=1t1&amp;hvqmt=e&amp;hvrand=1395124801895380803&amp;hvtargid=kwd-11342888001&amp;keywords=kitchen+thermometer+probe&amp;qid=1554823688&amp;s=gateway&amp;sr=8-24
Meat thermometers often only go up to ~200 F, which is too low for baking. To really find out and make sure you're using the right temp for recipes I recommend getting an oven thermometer like this one .
I do beef wellington every year for my fiance. We usually get a 3 lb, bigger if we have family over. I put it in the oven at 425, then I put an oven thermometer probe into the center. Set for 120, and bring it out as soon as it hits that temp. You'll get well done end pieces and rare-medium rare center pieces. Tenderloins are too varying in thickness to depend on a time estimate. If you don't have a thermometer like that I highly recommend running to the store to get one, especially considering how much you probably spent on the meat!
This is the one I use and it's great. http://www.amazon.com/gp/product/B0021AEAIK
I used to use this guy but never felt comfortable with the readings in a liquid, especially at lower temperatures (i.e. chilling the wort). Glad you are satisfied with yours.
Tryna make a nice Peet’s?
https://www.amazon.com/CDN-POT750X-ProcAccurate-High-Thermometer/dp/B0021AEAIK/ref=mp_s_a_1_14?keywords=pizza+oven+thermometer&amp;qid=1574573581&amp;sr=8-14
You need to get yourself one of these. It'll give you a much better idea of the temperature inside your oven.
https://www.amazon.co.uk/dp/B00EWKQTZ4/ref=cm_sw_r_cp_awdb_t1_n4UtDbCPQXJ6N
It’s a Taylor cooking thermometer. Highly recommend it. I use it for viewing the boiler temperature and it has an alarm I can set to let me know when the machine is fully warmed up. It lets you view the temp and start a stopwatch on the same screen, which is actually quite hard to find in a small package.
Well now you know to never use a glass thermometer again.
A lot of people on the brew forums like the cdn probe thermometer.
I got this one at target for $20 and it's my preferred one. Reads the same as the cdn but I can I leave the probe in the wort.
This Controller could make it so you could use the freezer to control your temperatures. Obviously you'll still need ventilation, but you could put your exhaust fan on a timer, and make it run 5 minutes at a time every hour to exchange your air so that you don't lose your cooling by constantly exchanging air
Hopefully others will chime in so there's more of a consensus, but this is what we use in our ovens at the bakery to confirm our oven thermometers are working properly. We leave them in most all the time.
https://www.amazon.com/CDN-POT750X-High-Heat-Thermometer/dp/B0021AEAIK
This one is similar.
You might consider popping an oven thermometer into your oven to see if it's really heating to what you set it. Even with two trays, 30 minutes at 350 is a long time for cookies.
Pick up an oven thermometer too.
Use one of these oven thermometers if you don't already have one. I found out that my oven was off by about 15 degrees.
Does your oven have a window? If so then this.
https://www.amazon.com/CDN-POT750X-High-Heat-Thermometer/dp/B0021AEAIK
Get one of these dealies.
Invest in an oven thermometer.
Set or hang it in the center of the oven to get the most accurate reading.
I just picked this up. Sticks to the door with magnets.
https://www.amazon.com/gp/product/B0013JSU0O/ref=oh_aui_detailpage_o01_s00?ie=UTF8&amp;psc=1
Get an inexpensive oven thermometer. Example. In my area, large grocery stores (Vons, Albertsons) carry these.
Most remote thermometers are made to be inserted into something. What you should do is get a simple over thermometer that clips onto the racks. It's going to measure the ambient temp as it doesn't react as fast. Your probe was shooting up because it ws reacting to the heat cycling of your oven. The heat elements turn on and off throughout the process and do exceed the target temp, but just to normalize the overall interior temp.
I have this and it works very well. The bi-metal ones kinda suck and I would avoid them.
You can use that and create a guide for yourself. I'd say that the numbers on the dial correspond to a couple of standard temperatures.
You can try it, or just put it back in the oven at 450F for longer.
Or get an inexpensive oven thermometer and remove all doubt of what the oven is doing.
https://www.amazon.com/dp/B0021AEAIK
Or put the pan on the stove and heat it on high/med-high until it starts to smoke.
Get thee an oven thermometer! My old oven was a piece of crap with hot and cold spots, and the actual temperature did not match up to what I was telling it to be.
That looks really neat! I've got this unit now but I might be tempted to upgrade after seeing your post. The fact that the chef alarm does low alarms is definitely a huge plus!
Does this happen to other things that you bake? Maybe your oven temperature is off. You can buy a cheap oven thermometer so you can make sure that when you set your oven to 350 degrees, it's actually at 350 degrees. I have this one: http://www.amazon.com/Admetior-T803BH-Kitchen-Oven-Thermometer/dp/B003EDY97U/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1368107941&amp;sr=1-1
My oven is nuts. I'll set it to preheat at 350 and when I check the thermometer, it will be at 400. I wouldn't be able to bake anything without my little oven thermometer!
*edit-grammar fail