Many people have great success using an “oven probe” or thermometer alarm in conjunction with their Super-Fast Thermapen for oven or barbecue roasting.
They are often used in tandem because the Thermapen cannot be left inside the oven – you actually have to open the oven door to get a reading. And even though the Thermapen is fast enough for you to open and close the oven door with a minimal loss of heat, a great chef knows any loss of heat is not conducive to successful roasting.
Oven thermometers – like DOT – have heat-resistant probes that can be placed in the food being cooked inside the oven and relay that information by cable to a monitor outside the oven. The drawback with only using this type of thermometer is that they’re only able to monitor one location – where you place the probe.
That’s why using the two together can be a real advantage. DOT lets you know when you’re getting close to your target and the Thermapen confirms the actual internal temperature in several locations.
To use an oven thermometer, place the oven probe so the tip is at the thickest part of the food being cooked. Set the alarm to sound at least ten to fifteen degrees below your final target temperature. When the alarm sounds, open the door and test your food in several different locations with your Thermapen to accurately gauge doneness and allow for resting. Then eat, and enjoy!