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Temperature Rising

June 20, 1996|RUSS PARSONS

Every once in a while, someone does invent a better mousetrap. Such is the case with the Polder cooking thermometer/timer, an instant-read thermometer with a 3-foot-long heat-proof cord connecting to a digital readout. Not only does it solve the problem of trying to read those tiny dials on most instant-read thermometers, it also is accurate to almost 400 degrees, making it perfect for both deep-frying and candy-making. (Most instant-reads go up to only about 200 degrees, making them useful for roasts and that's about all.) On top of that, the Polder thermometer has a magnetic base, so you can stick it out of the way on the side of the stove.

But wait! There's more! You can set the temperature probe to signal when it reaches a certain temperature. Roasting a chicken? Stick the probe in the meaty part of the thigh, select a temperature of 160 to 165 degrees and the buzzer will beep when the bird reaches that temperature. (It is advisable to then check a couple more spots to make sure the chicken is completely done.)

Available from Chef's Catalog, (800) 338-3232 (item No. 6346), and Frontgate, (800) 626-6488 (item No. 5488).

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