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Re: Differences in oven thermometers?

From the WFO board

Posted by Rado

In Reply to: Differences in oven thermometers? posted by John K

I used every type of thermometer and I prefer the simpler one that is self standing stainless steel thermometer type. See on pictures, these last long times and work perfectly; they cost almost nothing comparing it with service they give. Temperature measuring rises or goes down slowly which is very good advantage when checking breads or roasts after door is open, you get minute to remember to look at atmosphere temperature inside. Thermometer is needed only when oven is used with closed doors (in my case it's always wooded doors there are many postings on making/using them) mainly for baking and long time slow roasting while using even temperature inside the oven.

When you cook with fire on and the door open, pizza or spits etc., it is not to benefit to measure temperature when door is open, matters can be seen from the actual energy given out by the fire at that time. Plus when the door is open temperature inside always differs a lot, down the floor is much colder then up, the current of air circulates. Cold air gets inside just above the floor, then it rises up deep inside and returns out in the top level. You can install thermocouples and measure temps inside the brick walls although this is something you will not practice for a long because you'll get used to looking at meals what they look like and not what's inside the oven walls, and the same from knowing your oven how long it keeps temps.

The infrared system is tricky at times, when it points at surface or wall it can read from a thin layer of ash giving false reading (ash particles give colder reading) and it's from walls again and not from internal air atmosphere that cooks. What do you think about how I measure temps @ my cooking activity? r

by Rado Hand on Google+

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