I have a double oven and the top oven works great. The bottom oven, however, gives me lots of trouble. I have purchased 2 different brands of oven thermometers but I did not like either one! They are the kind that hang from the rack and have a dial with a needle. They take forever to register the temperature! My cakes seem to be getting too brown too quick.

I know I need to calibrate the bottom oven, but not sure what the best thermometer to use would be.

I have wondered about the probe thermometers. Are those able to read the oven temperatures?

Do you have a thermometer that you really like?

Thanks in advance for all your help!

The Taylor Classic Oven Guide Model 5921 thermometer is the oven thermometer recommended by Cooks Illustrated Magazine. They recently conducted a rigerous comparison test. It costs less than $15.

http://www.target.com/Taylor-Commercial-Oven-Guide-Thermometer/dp/B00004XSCA


I like the probe thermometers, but they cost more.

Yes, you can use a probe thermometer, provided it covers the temperature you want to measure (some only measure food temperature).

What brand/model do you have in-mind?

Make sure it is designed to be placed inside the oven for extended periods of time and you can read the temperature without opening the oven door.