Temperature matters in baking before the oven is even turned on. Butter creams properly at 65 to 68 degrees Fahrenheit. Cold eggs straight from the fridge incorporate differently into a batter than eggs at room temperature. Water for activating yeast needs to be warm but not above 110 degrees Fahrenheit or it kills the yeast before it starts working.
This thermometer checks all of those in a few seconds. The 7 inch food-grade stainless steel probe reaches into a bowl of melted butter or a cup of warm water without you getting your hand near anything hot. The foldable display stores flat in a drawer without adding bulk.
Operational range: 14F to 122F (minus 10C to 50C). Designed for ingredient temperature checks during prep, not for use inside an oven or for candy and chocolate work.
