fast eddy meat probe

Here's what the FEC100 manual said....To use the meat probe, simply insert the jack into the covered RCA receptacle on the controller panel.
Run the probe cable into the oven on the hinge side of the door, and place the probe into the thickest
part of the meat. (Be certain that the tip of the probe is not touching a bone.) Shut the door when this is
done. The oven will cook at the set cooking temperature until the internal temperature of the meat
reaches the temperature at which the probe is set. At that point the controller will change to the set holding
temperature and remain there until the unit is manually shut down. An audible signal indicates that
the cook cycle is complete and that the oven is going to the Hold Temperature Mode.
When the controller switches into the Hold Temp (regardless of cooking mode) the set Hold Temp will
be maintained until the controller is manually shut off.

The instructions for using your Meat Probe start on page 7 of your Operator's Manual. If you have any questions, feel free to call Cookshack. (800) 423-0698

As I remember the instructions left out the part that says press the mode button until it goes to probe mode. You have to be in probe mode and then ajust the temp from there. It took me a long time to figure that one out. I still use a All-clad probe though. I think it works the best.

I would strongly encourage you to buy a Maverick or some other thermometer in addition to the FEC probe.

I have both, and the FEC probe has been problematic. Under 170 degrees or so, it is very inaccurate. Once the meat gets above 170 internal temp, the probe gives me readings similar to the Maverick (which is very accurate). But anything below 170 give me inaccurate readings on the probe.

quote:

Originally posted by Kelby:
I would strongly encourage you to buy a Maverick or some other thermometer in addition to the FEC probe.

I have both, and the FEC probe has been problematic. Under 170 degrees or so, it is very inaccurate. Once the meat gets above 170 internal temp, the probe gives me readings similar to the Maverick (which is very accurate). But anything below 170 give me inaccurate readings on the probe.

Well, if you're having probe issue, contact CS.

As far as "below 170" unless you're cold smoking is it an issue or just that you're wanting more info?

But I agree, if you're the type that works via temp, then a backup is a good thing.

I have one, but I've never used the probe for cooking meat. I'm too picky myself, I want to check for tenderness not just final temp.