CDN Meat/Poultry Ovenproof Thermometer, 54 to 88 C

I have recently bought several thermometers to test whether meat is cooked. The digital ones are prone to breaking and they all take quite a time to get a reading and need batteries.This meat thermometer is brilliant.It gets straight to the temperature and has proved to give reliable readings.It is easy to read and doesn't need batteries. It says that it can be left in the meat in the oven but I haven't yet tested this.It is very sturdy with a thick domed glass dial.It does take a little longer to be delivered as it comes from America but it is well worth the weight.I will be getting another of these for my son.

I think it must be a sign that I’m getting on in my years but this Ovenproof Meat Thermometer is one of my favourite purchases of recent months.I bought it as I had decided to get a little fancy in the kitchen when it comes to cooking my Sunday Roasts and try to do them slow-cooked, in order that they are more 'melt-in-the-mouth' when plated up. I had initially tried to achieve this effect via online calculators but I honestly found it too much of a headache trying to work out how long to cook what size joint at what temperature in a fan-assisted oven. One website just suggested getting an in-oven meat thermometer such as this and cooking the roast low until the correct temperature shows on the dial. This seemed like the easier (lazier) option and thus, it was ordered!Delivery of the thermometer took about a week which is to be expected as it ships from the U.S. When it turned up it was very much as pictured, although the face of the dial as pictured now is a little different to how it is on mine it still shows at which temperatures different meats achieve a rare, medium or well done finish and finally where poultry is safe. Both the head and the stem are constructed from Stainless Steel but the stem feels incredibly light, almost to the point where it 'feels' insubstantial though I have seen nothing to concern me about its build quality. The head is a lot heavier which means when it is not stuck into a joint of meat it is a little unbalanced. It also comes with a black plastic sheath for the stem which has a 'BioCote' antibacterial finish to aid hygiene when not in use, but the manufacturers recommend the best practice of washing it both before and after using.It is incredibly easy to use, simply insert the stem of the thermometer far enough into the joint of meat so that the stretch of stem between the tip and the dimple (which is where the sensor is) is roughly in the centre of the joint, which should reasonably be the thickest part, although this is not always the case which I will get to later. Place the meat into the heated oven and wait until the arrow on the dial reaches the point at which your choice of meat is cooked to your desired doneness. Being able to leave the thermometer in the oven and visually checking it through the glass door of the oven seems to be a lot more convenient than opening the door every 20-30 minutes, letting the heat out and having to stick a non-ovenproof thermometer in to the meat until you get a reading.Since receiving the thermometer I have used it a number of times and mostly to great results. When taking the meat from the oven I’ve usually found that the joint of meat is cooked to the 'doneness' indicated on the dial. If you find that this is not the case, you can recalibrate the thermometer using a guide on the manufacturers website but I have not had to do this so far. I’ve said 'mostly to great results though' as poultry is a bit tricky if you’re cooking a full bird. The correct placing of the thermometer is a little trickier as the breast meat and dark meat cook at different temperatures and if you take the temperature from the breast (as I did) you can find that the dark meat is undercooked (as I did) so I’ve decided I’ll just cook these traditionally rather than by slow-cooking.All-in-all this has been a great purchase for me and the Roast meats I’ve served up lately have been well received by my wife and I’ve found them both delicious and to have benefitted from slow-cooking which this thermometer really helps with. So far it has proved a level of usefulness far beyond what it cost me and as such I can do nothing but give it the highest recommendation possible!

Wish I have bought one of these before. Instead of turning the oven ups to Gas Mark INCINERATE, you can leave this probe in the meat whilst its in the oven and cook at a lower temperature to keep it moister and still know when the meat is cooked. You can even check its accuracy and adjust if necessary. Good product

I bought this in 2014. I'm still using it regularly. I throw it in the dishwasher after every use. It's never rusted, or been affected negatively by the dishwasher. It's as good as new over a decade later. I am the biggest moaner and I cannot find fault with this product. I wish every product was this good.

This is accurate and still going strong in 2025. I bought another brand as back-up which never worked.

An ovenproof thermometer that you can't leave in the oven? It clearly states in bold lettering 'DO NOT LEAVE THERMOMETER IN HOT OVEN'. If that's the case then I would assume it's not fit for purpose!

I'm not sure why cooking to the specified temperature leaves some of our meat over-cooked, but I wonder whether it's because it goes on cooking for a while after you take it out. Need to do further experimentation I guess. This is a useful tool, but not a panacea.

I've used this a few times now and it seems pretty accurate. It's the first mechanical thermometer I've had the other 3 being electronic. They worked well but none were blessed with an automatic cut off that meant they were continually left on which drained the battery. No such problems with this one though so I'm pleased with it.It comes with a protective sleeve with a pocket clip for some reason but it's all very compact and functional. Definitely worth the money.