Review on 🌡️ Cooper-Atkins Stainless Steel Bi-Metal Oven Thermometer, Temperature Range 100°F to 600°F by Tony Wilson

When my high quality, fancy, very expensive DCS wall oven started giving inconsistent results (sometimes too much, sometimes not enough), I decided to get a thermometer to check it . This Cooper-Atkins got a perfect rating from Cook's Magazine and was reasonably priced so I gave it a try. When it showed an inconsistency with the oven's set temperature, I called an oven repairman, who used his own high-tech digital thermometer to check my oven. And guess what? His (presumably) accurate digital thermometer showed that my new Cooper-Atkins itself was very inaccurate. As a result, I have no more confidence in the accuracy of this thermometer than the built-in oven. (Frankly, the tech also said that any brand of these types of thermometers would probably be just as bad. They just aren't very good.) Handyman's analysis: Convection ovens like this perform terribly when set to "standard" baking where the bottom element is used to heat the stove and the rear element and convection fan are not used at all. His decision? Stick to "true convection," which is what the oven was designed for and works best on. If the recipe says "bake," simply lower the temperature by 25°F, reduce the cooking time by 10%, and use a true convection setting. That's how I do it and I haven't had any problems since. Anyone need a useless little inaccurate thermometer?