Customer Review

68 of 71 people found the following review helpful
2.0 out of 5 stars Not that great, 22 April 2011
This review is from: Heston Blumenthal Precision Digital Confectionary Thermometer (Kitchen & Home)
I guess this might be fine if you are using it for measuring the temperature of molten sugar, but there are some things that you need to know about this if what you are after is a general purpose kind of thermometer, which given its temperature range you would be forgiven for thinking it might have uses other than for confectionary.

The unit is not even remotely water-proof which means it needs to be cleaned with extreme caution.

The battery is a CR2032 which is concealed behind the backing plate. You will need a set of jewellers screwdrivers to remove this (the screws are amongst the tiniest I have seen outside of the innards of a watch mechanism).

The unit will switch itself off (by design) after 5 minutes when the temperature is below 45C, which makes it a pain to use if you are making cheese or yogurt or anything else requiring accurate temperature control below this threshold.

The default temperature scale is Farenheit, so if you want Celcius you have to switch it to this every time you switch the unit on because it seems incapable of remembering your last setting.

The temperature dial is nearly impossible to read in any position other than perpendicular to the spike.

The silicone grip on my unit is not very sturdy and it is easy to knock the unit off the side of your pan when stiring.

All in all I don't think this unit is particularly good value for money.
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Showing 1-2 of 2 posts in this discussion
Initial post: 4 Oct 2012 16:04:48 BDT
I am sorry to tell you but this thermometer is for only mesuring the tempreture of sugary type foods. This is why it is called a cofectionary thermometer. If you want one for other foods you need just a plain tempreture prob as they hold to lower heats.

In reply to an earlier post on 11 Oct 2012 18:02:03 BDT
Ah, but if you temper chocolate, very commonly classed as confectionary, you want that to be around 32C to work with it. Doesn't sound ideal for those uses.
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