SEEING-TO-BELIEVE
Head Chef
here is the photo..
what kind of plastic is that. why didnt they made it all metal?
what kind of plastic is that. why didnt they made it all metal?
I got my thermometer. but how does this plastic part will bear the heat
- Thread starter SEEING-TO-BELIEVE
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Andy M.
Certified Pretend Chef
I have one of those. Don't worry about that. It will easily withstand any temperature at which you would cook food and then some.
Linda0818
Head Chef
I had one similar to that, but the wire wasn't metal, but rather plastic (or rubber?) like the one in the picture below. And I was like "Whaaaaaaaaat? How can that survive the heat from the oven? Won't it melt?"
But it didn't. So I agree with Andy, don't worry about that piece. It'll be fine.
But it didn't. So I agree with Andy, don't worry about that piece. It'll be fine.
Attachments
Like Andy, I have one of those DOT thermometers too and it works fine without melting the plastic. Thermoworks would not sell you a thermometer that had parts that melt with proper use.
OP
OP
SEEING-TO-BELIEVE
Head Chef
yes ok.. but what it is made of?
and why not making it all metal?
curious..
and why not making it all metal?
curious..
Because that is the very part you grab with your fingers. Have you ever grabbed a piece of metal that is registering 230+ C?
Might get a few blisters.
It is probably an insulator to protect the rest of the metal from getting too hot.
Might get a few blisters.
It is probably an insulator to protect the rest of the metal from getting too hot.
Roll_Bones
Master Chef
I have been using a DOT for many years. No issue with the composite material. I think its a composite material.
Andy M.
Certified Pretend Chef
What made you think a thermometer manufacturer would make a thermometer probe that would fail during its first use?
I found this on their website:
. . . The included 4.5-inch probe reads temperatures up to 572°F with a cable that withstands 700°F. Designed for commercial food service, DOT beats houseware brands for intuitive usability and survivability.
I found this on their website:
. . . The included 4.5-inch probe reads temperatures up to 572°F with a cable that withstands 700°F. Designed for commercial food service, DOT beats houseware brands for intuitive usability and survivability.
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OP
OP
SEEING-TO-BELIEVE
Head Chef
i didnt thought it would fail. i was curious about that..
Roll_Bones
Master Chef
Thermoplastic?
OP
OP
SEEING-TO-BELIEVE
Head Chef
mine has been made in china. yours as well?
I finally ordered a new thermometer. Old one finally died and was so old the screw was sealed in and I couldn't change the battery. - bummer - had that one for donkey's years.
New one came "thermoPro". Quite hefty. Battery, screwdriver and instructions. Put everything together, nothing... took everything apart again, rolled the battery around, put it back in - still nothing. Rubbed both ends of the battery thinking there might be some sort of oil (or something) on it.
..... and then I noticed the battery was vacuum sealed in a pretty hefty plastic. It took an exacto knife to finally get it off.
I used to laugh when instructions said to 'Remove all packaging before use'. duh.. I don't laugh anymore.
New one came "thermoPro". Quite hefty. Battery, screwdriver and instructions. Put everything together, nothing... took everything apart again, rolled the battery around, put it back in - still nothing. Rubbed both ends of the battery thinking there might be some sort of oil (or something) on it.
..... and then I noticed the battery was vacuum sealed in a pretty hefty plastic. It took an exacto knife to finally get it off.
I used to laugh when instructions said to 'Remove all packaging before use'. duh.. I don't laugh anymore.
OP
OP
SEEING-TO-BELIEVE
Head Chef
related question..
if i make a steak in a pan on a stove, can i use the corded thermometer or only the non corded.
it is not that comfortable to check the temp with the uncorded one as it require you to insert it several times..
let me know please im not sure
if i make a steak in a pan on a stove, can i use the corded thermometer or only the non corded.
it is not that comfortable to check the temp with the uncorded one as it require you to insert it several times..
let me know please im not sure
Andy M.
Certified Pretend Chef
Use the uncorded one. You should check the temp in several spots.
OP
OP
SEEING-TO-BELIEVE
Head Chef
thanks
i bought a nice steak
do u wish to see a picture?
i bought a nice steak
do u wish to see a picture?
yes please - LOL - nice steaks are always good to look at.
and even better when handed to you on a plate, cooked with a baked potato and a salad on the side.
and even better when handed to you on a plate, cooked with a baked potato and a salad on the side.
jazzerlord
Cook
They're made from special types of plastic that can withstand high temperatures.
OP
OP
SEEING-TO-BELIEVE
Head Chef
the slaughtering company is Tnuva. a giant company that was bought by a big chinese company about 15 years ago..
i prefer smaller companies..
anyway it is aged meat as you can see..
Nice!
