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At Last: A Terrific Affordable Thermometer
When it comes to baking, the three most critical factors to ensure the best results are the quality of the ingredients, the quantity of the ingredient (I prefer weight to volume) and the temperature. For the latter, it’s often useful to have a thermometer but if it’s not an accurate one it’s better to use none at all. You can get away without one for most baking but when it comes to sugar syrups it is almost essential. And it’s reassuring when baking bread to know for sure when it’s reached the proper internal temperature. For roasting or grilling I can’t begin to imagine doing without a thermometer.
Since mercury thermometers for use in the kitchen were banned by the FDA I’ve been searching for a viable replacement that would be both accurate and affordable. I love infra-red for surface temperature such as the inside of the oven, the freezer or frig, but have not found the ones that also include probes adequately reliable for internal temperatures. For these uses I can now recommend the CDN Pro Accurate™ Quick Tip™ Digital Cooking Thermometer on a Rope Model Q2-450 that I’ve been testing since the Chicago Housewares Show a few months ago. I’m pleased to report that tested against my old reliable mercury thermometer it is as accurate and possibly even faster. This is now the one that I pull out with the most regularity, probably because it’s so handy in design and so extraordinarily easy to use. Since I’m not working with large volumes, I especially appreciate the “quick tip” feature--the sensor is in the tip of the probe so it doesn’t require the usual deep immersion to get an accurate reading (No more tilting of the pot!). There are so many useful features I’ll list them here:
Temperature Range: -40 to 450˚F, -40 to 230˚C ±1/2 ˚
Waterproof
Self calibrating
One button operation (easy to turn on and off but auto turn-off after 10 minutes)
Big digit readout
Data hold (locks reading on display for use in low light conditions)
Hangs on a rope
Suggested retail price under $20
The company also offers a 23-page booklet on “temperature and thermometer tips” at www.cdnw.com or by mail if you send a stamped self-addressed envelope to:
CDN Customer Service
PO Box 10947
Portland, OR 97296
Check out their site for other useful thermometers such as one specific to grilling. I haven’t tried it out yet but the outdoor grilling season is just beginning so stay tuned!
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I did imagine it!--I contacted the company, and there is no way to change the direction. Might be a nice idea though for a future design to cater to both righties and lefties.
Reply to this Posted by: Matthew | January 26, 2009 10:50 PM #
For some reason, I had remembered that you could change the display to either right or left handed, but now I can't find anything thing about that in the documentation. I guess I really must have imagined that. I wanted to change it to left handed because, even though I am right handed, I find I most often hold this with my left hand (usually whisking with my right hand) and the display is always upside down.
Reply to this Posted by: Matthew | January 25, 2009 3:10 PM #
Good for you! and good for us that we can see all your creations via the 'net:)
Reply to this Posted by: Salma | December 1, 2008 9:58 PM #
you are always welcome Salma, and THANKS!
my cousin Patricia came to my apartment yesterday and browsed my little printed portfolio. glad she asked me to keep it, now I can print an updated one with Elaine's cakes.
Reply to this Posted by: Hector | December 1, 2008 1:55 PM #
Oh you most definitely made sense. Thanks ever so much! You made my decision so very simple.
BTW, just went to your cake thread to check them out again, and I think the comment I posted didn't get through. All I said was that I was at a loss for just how to express my reaction, and then Rozanne, I believe, made it easier for me with her contribution- 'speechless' :)
Reply to this Posted by: Salma | December 1, 2008 11:51 AM #
oh Salma, if one is all you get, get the tip one over the ir. much more accurate and called for by all recipes.
you can't meassure internal temp with the ir, like when checking internal temp of cakes, bread, poultry, reeating left overs, and even syrup for mousseline or yolk custard!
with the tip model you can still check the temp of your ambient, just turn it on.
hope I make sense, it is the tip model I grab most. my little ir I use only when I want an aprox reading at the surface and when I don't want to wash it or cross contaminate, like when I want to check temp of chicken and fish in the refrigerator. also when checking the temp of my grill or panini pan, more a luxury really.
Reply to this Posted by: Hector Wong | December 1, 2008 1:28 AM #
oh Salma, if one is all you get, get the tip one over the ir. much more accurate and called for by all recipes.
you can't meassure internal temp with the ir, like when checking internal temp of cakes, bread, poultry, reeating left overs, and even syrup for mousseline or yolk custard!
with the tip model you can still check the temp of your ambient, just turn it on.
hope I make sense, it is the tip model I grab most. my little ir I use only when I want an aprox reading at the surface and when I don't want to wash it or cross contaminate, like when I want to check temp of chicken and fish in the refrigerator. also when checking the temp of my grill or panini pan, more a luxury really.
Reply to this Posted by: Hector Wong | December 1, 2008 1:28 AM #
Hector, I'd been trying to go through this thread quickly, and my head was spinning with all the info.. Thank you for your summation of sorts!
I am intending to get the CDN Pro Accurate QuickTip. However, reading some of Rose's and your comments, I decided that I should definitely get something with which I can check my surrounding temperature etc, since I bake in a hot place. I'm hoping that you could guide me about the CDN Infrared IN428 v/s Raytek Infraredchoice.
Also, does CDN deliver to customers' houses?
Reply to this Posted by: Salma | November 30, 2008 10:01 PM #
Matthew, hope you have not deleted the many emails I sent you about getting a Bialetti stove top espresso maker!
Reply to this Posted by: Hector | July 13, 2008 1:27 AM #
It is funny--I just got rid of all my omega emails/ printouts a couple of days ago--should have held on to them. I just wrote them an email with the model number of the thermometer I wanted. I described what I wanted to do with the thermocouples, and they responded quickly with a list of model numbers for the thermocouples (such as the one that goes in the oven). I would try emailing them again because I thought they had excellent customer service--perhaps your email didn't make it?
Reply to this Posted by: Matthew | July 12, 2008 1:48 PM #
I can totally understand that Hector - my hood vent ranges from 380-800 cfm and the neighbors always know when/what I'm cooking.
Reply to this Posted by: Patrincia | July 12, 2008 12:49 PM #
matthew, could you spell the omega beans? i dont have one.
i rely on little cdn nsf thermometers, plus smell, color and repeated results.
did i tell that i have a 600 cfm range hood venting outdoors? so i actually have to go to my yard to smell the performance of my oven!
Reply to this Posted by: hector | July 11, 2008 12:28 PM #
Hector
I would also like to have the details for the omega. I live in Europe so it is not easy for me to make a call for information to Omega. I have tried email but that did not work.I want to buy the omega hh22 with the thicker wires so I can check the oventemperature and the internal temparature of my meat etc, without taking the probes out the oven.
Reply to this Posted by: Lis | July 11, 2008 1:39 AM #
Veronica, are you still having trouble bringing the right temperature of sugar for Italian Meringues? I hope not since you have 2 of the most sought thermometers already: the themapen and thermocouple!
I have the CDN Pro Accurate Quick Tip and the little CDN infrared.
/H
Reply to this Posted by: Hector | June 19, 2008 6:50 PM #
I know I can rely on this site for answers to thermometer question! I've been having trouble getting the temperature of low volume sugar syrup for Italian Meringues which is so critical its end result. Thanks!!! And if you all want to see my collection of thermometers see here which does not include the last two I purchased , check over here :) :
http://kitchenmusings.typepad.com/my_weblog/2007/09/how-many-thermo.html
Reply to this Posted by: veron | June 19, 2008 8:50 AM #
Hector, I also have all of the CDN models you mention except for the IR. I like them too. The DOT2 seems to be accurate and it is very affordable although I haven't tested it against the Omega yet. I basically wanted the Omega so I would never have to wonder again--it is accurate to a very fine level.
Reply to this Posted by: Matthew | December 7, 2007 2:07 PM #
oops, sorry, Matthew, found the info above. Congratulations on the Omega. Right now my therm collection is as follow:
The CDN DOT2 hanging on the oven shelf that I will be baking (hanging from the shelf above, or sitting on the shelf itself). I place it right in the middle so I could read it thru the oven door glass, which is still hard to read as I don't clean the glass often. What I do is when I open the oven door to bring in the cake, I remove the thermometer and read it, and no longer place it in the oven or place it towards the side after I put the cake in just so I can read it when the cake is done; it is just hard to have the thermometer in the way! My oven is always lined with tiles on the oven floor or bottom shelf and on the top shelf and I do preheat at least 30 minutes (gas oven, convection on), I use my CDN Infrared to read the tile temp, and when that is done I am assured my oven temp is pretty accurate and stable.
The CDN Infrared IN428. It is my baby, and I carry with me everywhere I go! Like Rose mentions, this is the one I use to read the temperature everywhere, and not just in the kitchen (although never tried to read my toes). When I read the tiles, I feel comfortable that my oven is at the correct and constant temperature since tiles are temperature stable. I am aware that when the tiles are directly on the oven floor they will always be at much higher temperature, do this for pies or roasts, for cakes the tiles are on the bottom shelf. My baby goes indoors, outdoors, on my pets, in my garden, in my office, Europe, etc, etc.
The CDN Q2-450 ProAccurate Quick Tip. This I use when heating sugar, cooking, etc. Also when I reheat leftovers, specially in the microwave, I probe the food to read internal temperature of 160 or so. When I heat sugar, I also read with the IR every now and then, interchangeably, it gives you a better idea of what is going on.
KitchenAid freezer/refrigerator thermometer, one on each freeze/refrigerator I have, and I do interexchange them across my freezers/refrigerators to see if they give you still the same temperature wherever they should be. Every now and then, I place a glass of water in my refrigerators and read with the CDN Quick Tip. I've just ordered an Orka Fridge/Freezer Thermometer, dual probe, digital outside reading, A75014, just for fun. My freezer is kept at 0, my fridge at 30 to 32 (I know, that is cold), and my chest at -10.
Polder 602-90 Digital Cooking Timer/Thermometer, two of these. When I do roasts primarily, and do cross check accuracy with my oven's built in probe and with my Quick Tip.
My wish for an addition would be the Raytek IR/Probe Food Service.
Reply to this Posted by: Hector | December 7, 2007 1:08 PM #
Matthew, details of the Omega, pls. model, where to buy, etc.
Reply to this Posted by: Hector | December 7, 2007 12:35 PM #
no--i place it on the shelf where i will be baking--usually toward the middle but not to touch the baking pan of course!
congratulations--you'll feel so secure with this thermometer!
Reply to this Posted by: Rose Levy Beranbaum | December 7, 2007 10:34 AM #
Rose,
I decided to go ahead and get the Omega, and I have it now. It looks very "scientific." I like it. One final question. Where/how do you place the wire probe in your oven? I can see my oven's built-in probe rests on a little ledge in the top left of the oven. Do you place yours at the top too?
Reply to this Posted by: Matthew | December 7, 2007 10:20 AM #
refiner's syrup would give the fondant an off-white color so it's up to you.
Reply to this Posted by: Rose Levy Beranbaum | November 19, 2007 1:36 PM #
I have a question regarding poured fondant. I'm going to making napoleons this week. Can I use refiners syrup in the fondant or does it have to be corn syrup?
Reply to this Posted by: Bill | November 18, 2007 7:32 AM #
the probes attached to coiled yellow wires are not oven or heat safe. they are what i referred to as instant read. for the oven you need the special wires which come in thin and thicker sizes. i like the thicker as it's more durable. since there are two 'sockets'you can use one to test the oven at the same time as the probe to test sugar syrup etc.
in the past i've called the company and they are very helpful guiding you to what your specific requirements are.
Reply to this Posted by: Rose Levy Beranbaum | November 6, 2007 9:31 AM #
Thank you for your response Rose. It prompted me to turn back to your books and do a bit more reading. I am now considering taking the plunge for the Omega. I went to their website and looked at the HH22, but there isn't a lot of practical information. I'm trying to visualize how I would use it. The probes appear to be attached to coiled yellow wires--are those oven safe? How do you place the probes in the oven?
Secondly, you mention an optional instant-read attachment for the Omega. Could the extra second probe be used for this purpose? If not, do you happen to know what the optional part is called. I searched for instant-read probe, but I didn't turn up anything.
Reply to this Posted by: Matthew | November 6, 2007 12:04 AM #
my first choice is the thermapen for spead. the only infrared i've used is the raytek foodpro.
Reply to this Posted by: Rose Levy Beranbaum | November 5, 2007 2:50 PM #
Rose,
I'm about to invest in a new set of thermometers, so I was reading through this thread again. I plan to purchase the quick tip, but would also like to buy an infrared. Do you also recommend CDN's model? I saw this comment from you, but I wasn't sure/couldn't locate the model you were referring to.
Reply to this Posted by: Matthew | November 5, 2007 1:47 PM #
Hi everyone,
This post is long overdue. I checked my thermometer's tip as adviced by the CDN rep and found a slight nick on it. My replacement just came in and it works much better than the first. It has a smooth and unblemished tip. It doesn't fluctuate wildly like the first one. I successfully made a ganache and poured fondant recipe with it.
Thx everyone, for your input and suggestions!
Reply to this Posted by: maria | August 4, 2007 4:21 PM #
kathy, none of the mauvial copper i've purchased is covered with any protective coating. copper that is usually comes with instructions for removing it. i haven't seen this for years.
Reply to this Posted by: Rose Levy Beranbaum | June 24, 2007 9:30 PM #
Jen, your explanation is EXACT. Thanks for sharing.
Reply to this Posted by: Hector | June 22, 2007 2:58 PM #