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This was a gift that my son requested and he is very happy with itsperformance.
I've owned this Maverick Electronic Thermometer for years, and I purchased one for a Christmas 2009 gift. whole), then pick how you want it cooked (rare, med-rare, med, well), and away you go. This thermometer also has a timer. I wish they were widely available, which they aren't. Continually inserting and removing instant read thermometers only pokes holes in your meat to let the juices run out. Luckily I found one via Amazon. Mine has been flawless. You have the option of selecting the "Warning" option, which beeps at you at 5 degrees below your chosen temp, and I find this very helpful because meat continues to cook for a couple more degrees after you remove it from the heat.
This thermometer is not overly complicated, which is good. Select your meat (beef, pork, chicken, turkey, etc, or pick the same but ground vs. The greatest thing about this type of meat thermometer is that you insert the temp probe into the meat and you LEAVE it until it is cooked. I've seen other thermometers similar to this, and none are as intuitive and easy to use.
The nicest digital meat thermometer I've found. Very user friendly & most all meat temperatures are already programed in this unit.
What a worthless piece of crap. I never had my oven higher than 350 degrees, but you could clearly see the spot on the probe cable where the wires got fried from the heat, and it wasn't anywhere near the oven's heating elements.
Buy this worthless product at your own risk. Count me among those who are VERY dissatisfied with both the product and the company.I was given this meat thermometer as a gift last Christmas.
Too bad I can't give this zero stars. As others have noted, the insulating material around the probe wires is entirely inadequate to protect the wires from normal oven temperatures.
The probe destroyed itself the THIRD time I used it so that the readout on the base unit continuously displayed "HI" whenever the power was turned on (meaning it is sensing a higher oven temperature than it recommends for the type of meat you selected on the base unit). For those who are thinking "Well, he must have had the probe lead too close to the heating element, or bent it, or did something else stupid," I was very careful not to bend the lead or route it too close to the heating element.
I have been on the Maverick company's waiting list for a new probe for three months, and now they're telling me it'll be at least another month before they get any more probes in. I've never before heard of a meat thermometer with a probe so poorly constructed that it self-destructs in the environment it's supposed to be used in and is in such short supply that it's nearly non-replaceable.
I've just used my thermometer a few times, but it's working fine so far. I just got done re-programming the "done" temperatures from the USDA safe-but-inedibly-overcooked recommendations to more reasonable levels. That wasn't difficult at all--in fact, all the directions are very easy to follow.
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