ThermoMaven G4 FAQs

Typically, built-in thermometers in cooking appliances measure temperatures in different spots than where you place your food, such as the back of the oven or the lid of the grill. Additionally, cookers tend to have hot and cold spots instead of maintaining a consistent temperature throughout the entire chamber. This is why it's crucial for thermomaven's ambient sensor to measure the temperature directly at the thicker end of the probe. By doing so, it provides an accurate reading of the temperature your food is exposed to, aiding in the calculation of a more precise cook time.

The ambient sensor is embedded close to the top of the ceramic handle of the probe. There are three possible explanations for large differences in ambient temperature readings: a.Slow heat conduction through the ceramic handle: The ceramic handle has low thermal conductivity, causing a delay in the transfer of heat from the probe to the ambient sensor. As a result, the sensor may not accurately reflect the ambient temperature immediately. b.Cold temperature conduction through the stainless steel probe: When the probe is inserted into meat at a lower temperature, the cold tip of the probe can conduct the low temperature to the ambient sensor through the stainless steel probe. This decreases the sensor's reading, leading to inaccurate measurements. c.Temperature variations inside the oven: The temperature inside the oven is not uniform, especially in different locations. Measuring the ambient temperature near the probe allows for a more accurate comparison, as it provides a localized temperature reading. Over time, as the cooking duration increases, the ambient sensor will gradually approach the actual external ambient temperature, eventually providing a more accurate measurement.

If you're using more than one thermometer to check your meat temperature, there are a couple of important things to keep in mind: While the meat is still cooking, there can be variations in temperature in different parts of the meat. This can happen because of differences in thickness, fat content, or proximity to bones. Even if you're trying to measure in exactly the same spot, most other thermometers have their sensors right in the tip, whereas ours is about 2cm from the pointed end. The core function of Thermomaven is to give you perfect and consistent results every time. This is why all of our probes’ internal sensors are calibrated to +/- 1°F (0.5°C) in the factory using certified tools, and then thoroughly tested, so you can rest assured you're getting an accurate reading with our probes.

The ambient temperature might vary. To ensure accurate readings, it's advisable to fully submerge both probes in boiling water for 3 to 5 minutes. This will determine if the temperatures displayed by the two probes are consistent.

The temperature displayed on the base is the lowest temperature among all the meat temperature sensors. The alarm indicates that a specific sensor is in a high-temperature environment. This could be due to an incorrect method of inserting the needle into the meat.

The 'remove-from-heat temperature' is the point at which you should take your food out of the heat for it to reach the ideal doneness. It is typically set below your target temperature to allow for 'carryover cooking'. This refers to the phenomenon where food remains cooking from residual heat even after being removed from the heat source. By taking your food off the heat somewhat sooner, you can account for this continued rise in temperature during the resting period, ensuring your food reaches its perfect level of doneness without being overcooked.

It is crucial to allow meat to rest after cooking to ensure optimal tenderness and juiciness. During this resting phase, the juices redistribute, enhancing the overall flavor and texture of each bite. Additionally, the residual heat continues to cook the meat, reaching the desired doneness level gradually. The Thermomaven takes into account this temperature rise by instructing you to remove the food from the heat slightly before the target temperature is achieved. The integrated rest timer assists you in monitoring the resting duration. Larger cuts of meat, like roasts, naturally require a longer resting period.

Yes! It’s the perfect way to make sure that your food is cooked through. Just be sure, as with all cooking, that the probe is deeply and securely inserted into the food.

Yes! Along with meat, poultry, and fish, you can use your Thermomaven to track the temperature of vegetables, too, as long they are large enough for the probe to be inserted and remain in place during cooking. Some of our favorites include potatoes and cauliflower.

No. The stainless-steel components of the probe could cause sparking, and the probe may be damaged.

Regrettably, no. We love candy, too, but the temperature of melted sugar (upwards of 320˚F) is higher than the sensor in the probe tip can register (212˚F) and so it would be damaged by the high heat.

No. The probe will be damaged by the pressure. However, you can use the thermometer when cooking with most other multi-cooker functions, including those on our Smart Cooker.