The ET-72 Redi-Chek Remote Cooking Thermometer from Maverick consists of two separate units plus a 8.5-inch stainless steel temperature probe on a 39-inch stainless steel wire. The wireless sensor/transmitter has a plug for the probe plus its own food temperature display. You place the transmitter in a location near the oven or grill but away from direct heat. The portable monitor and receiver unit simultaneously displays the current and target food temperatures. It also has a countdown/count-up timer. You can use the timer and temperature modes at the same time. On the transmitter, the internal food temperature is displayed in °F in digits about 7/16 inch tall. On the receiver, the internal food temperature is displayed in your choice of °F or °C in digits about 9/16 inch tall. Target food temperature digits and timer digits on the receiver are a little smaller.
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Tags: meat
This is the one that I have, but after reading reviews the probe is apparently prone to failures if the oven exceeds 400F. I have not had this problem yet cooked turkeys, chickens, steaks and roasts in the oven and on the bbq.
MMmmmmm meat.
8.5″ probe is not long enough for my meat.
Meat cells brown at around 310 degrees. Water on a steak’s surface boils and turns to steam at 212 degrees, so a we steak can turn gray and cook through before its surface can brown.
Rare – 120 degrees F.
Medium Rare – 125 degrees F.
Medium – 130 degrees F.