My Manhattan rental has a tiny 1940s Royal Rose oven, "tiny" being another word for "Barbie scale". The thermostat, last I checked, is off by about 80 degrees, and the oven itself is so small that its interior walls don't retain heat well — there's just not enough surface area. The temperature plummets the instant you open the oven door, and then it's another 10 minutes for the temperature to build again.
The compartment in the upper left-hand corner, barely wider than a ferret's hips, is the oven. Beneath it, a lilliputian broiler. The rest of the stove is storage for pots and pans.
I have an ordinary oven thermometer inside the oven, but checking the thermometer means opening and closing the oven door and losing heat.
I've seen meat probes that connect to a temperature display via a long wire, so that the temperature display sits on top of the stove while the meat is cooking. Would this work as an oven thermometer if I just draped the meat probe over an oven rack? I welcome any and all suggestions.
Thanks. . .
Edited by BrooksNYC, 14 January 2012 - 11:36 PM.