Sous Vide Cooking

Issue with Mastrad digital thermometer’s probe

by on May.25, 2009, under Equipments & Accessories

While checking if a gas or a halogen stove could be used for sous vide cooking at low and constant temperature we used the Mastrad digital thermometer. I didn’t purchase Mastrad external probe to determine the core temperature of a product but to verify the temperature of the water contained in the pan only. For this specific purpose Mastrad probe was perfect except that I learned to one’s cost that Mastrad’s probe is not waterproof! I didn’t know that you should not immerge the probe above a specific point indicated on the picture below.


Then my thermometer became crazy and indicated a temperature 30°C higher than real. This dysfunction remained until I put the probe (including the metal cable) to soak in demineralized water for 30 minutes and dried the probe in the oven. Mastrad probe works perfectly again.


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1 Comment for this entry

  • Sergio Veloso

    Does anyone know which type of probe is used my Mastrad (same model as above picture) ?

    K, J, PT 100, PTC, NTC…

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