Polymer Clay Talk -  Oven/thermometer frustration (380 views) Notify me whenever anyone posts in this discussion.Subscribe
 
From: mkirkwag111/27/16 2:35 PM 
To: bethcurran  (4 of 7) 
 71362.4 in reply to 71362.3 

Good idea, Beth. I feel a little uncertain about putting an over thermometer in boiling water. They don't appear to be sealed. Have you done it?

I do all those things to account for spikes. The real issue is not being about to find out what the temperature really is, so if it's safe to test the thermometer, I'll do it. I will say that they're both extremely slow to respond to changes in temperature, so it could be a grueling activity!

 
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From: bethcurran11/27/16 8:51 PM 
To: mkirkwag1 unread  (6 of 7) 
 71362.6 in reply to 71362.4 

I use a probe-type thermometer, made to be inserted in meat, so I know it's water-tight.  But if you have one of those sits-on-the-shelf types, I'm not sure if that would be.
 

 

 
From: amyfb12/8/16 10:21 AM 
To: mst01  (7 of 7) 
 71362.7 in reply to 71362.2 

i spent a small fortune for a Breville brand counter top sized convection oven that holds a constant steady temp. https://duckduckgo.com/?q=convection+oven&ia=products&iai=B00XBOXVIAhttp%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41d-dfKE33L.jpghttp%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F41d-dfKE33L._SL160_.jpg

there wasn't a single one for less money that ever worked more than twice before it went wonky.

 

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