Why I buy this one ?
- Compact thermometer ideal for small frothing pitchers and hot beverages
- Computer-designed clip holds firmly to any size container
- Temperature range 60 to 220 degrees Fahrenheit
- Large numbers and red indicator needle makes reading easy
- With clip removed, probe is perfect for testing roasted meats

Chef Tools offers this stuff with condition New, new for:

Price : $7.95 Usually ships in 2-3 business days

Amazon.com offers this stuff with condition New, new for:

Price : $7.99

The Handy House offers this stuff with condition New, new for:

Price : $7.99 Usually ships in 1-2 business days

UnbeatableSale, Inc offers this stuff with condition New, new for:

Price : $22.10 Usually ships in 2-3 business days

What our customer's say!

"Very good for the price. Not perfect for high altitudes.", If in a high altitude setting might not be to precise because liquids react at different temperatures because of less atmospheric pressure.

"How hot is it?", This instant-read thermometer is a versatile kitchen tool that no one should be without.

It comes with a sheath to protect the thermometer. The tip of the thermometer is a kind of ceramic thermister, encased in the metal. It takes about 10 seconds to register a temperature and this type of thermometer is not designed to stay in the food for long, unlike the older style meat thermometers that baked with the roast. So the tip of this thermometer is the "business" end and you want to protect it from major damage. The sheath has printing on it to tell the average range of temperatures for cooking meats like poultry, pork and beef.

The thermometer can also be used for frothing milk to 160 degrees--clip it to the inside of the pitcher as you steam the milk and stop at the right temperature. It can also be used in bread baking. Some cooks test the temperature of the nearly-baked loaf and you can use it to test the temperature of the baking liquids to avoid killing your yeast.

To measure the temperature, place the tip into the thickest part of the food, and wait for the temperature to stay put and register. Don't put the thermometer near or on a bone if you can avoid it--bones hold heat.


Joanna Daneman
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In memory of my dad Hank, 1923-2006, who was a metrologist and expert in the field thermometer calibration and manufacture.

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