1) the temperature of the cooking space and food can be continuously from 30 to 300 degrees, set, in each case - but only up - in other words if you too much suppressed when setting, one must turn one full round until you're back at the desired temperature (even if "hold" with faster, but it takes me an eternity) - annoying
2) the positioning of the control elements is anything but intuitive - instead of a voter what you want to adjust and a + / i controllers there Satte 7 buttons. Other manufacturers get something with a rule. 4 buttons, sometimes even 3 back.
3) the measurement of both sensors is so far quite accurately (compared with 2 other thermometers in the water with different temperatures - no significant deviation in the range of 30 to 70 degrees) - but especially the cooking chamber sensor reacts very slowly to temperature change, the delay is estimated about 20 seconds when the temperature changes abruptly at 10 to 20 degrees. In practice, but that should not matter, since the variations in temperature are not particularly relevant in such a short time when grilling.
4) the alarm signal for the feed sensor goes off when the set temperature is exceeded - that's absolutely fine. However, the Garraumsensor does the same thing - that is bad and impractical. If you want to actually monitor the temperature and maintain stable, a variation is important with a threshold value above and below the set temperature. eg when grilling Low & Slow, you want to keep about 110 ° C, the ODC thermometer would beat an alarm, even if the barbecue is complete and the temperature drops crass - but only briefly reached 111 ° C, the alarm goes off : not to be used for monitoring of ergo Long jobs, because you can be back by "hand" all nose look long on Thermometer
5) The surface magnetic holder on the back schaffts grade so that the machine stops at a steel door and runterruscht slowly, the material appears to be a flexible magnetic, very soft and little strong - my old thermometer (which has cost 1/3) has a tiny NdFeB magnets and keeps even to touch a single screw head bombproof without. Thrilled me little
6) mills are omnipresent: occasionally show the probe confused values, if the plug is not completely clean and just in it is - that is enough so far that even the internal stress of the cable is enough to be viewed spontaneously 70 ° C if well the probe had just room temperature - which is also noted in the instructions that can happen if the plug does not properly in it - all well and good, but useless when that happens in a test environment, where not even hangs a signfikante stress on cable as in live operation where one makes the Grillerdeckel on and on and around the sensor cable herumwerkelt to put into the food.
Apart from all these negative points but there still something Postives to say: it looks nice and is the correct size. Say it is the main on the display and the "Kastl" is not an exaggerated size and clunky - especially there are no unnecessary gimmicks like any stored critters with completely wrong temperature values that are not to be used because, depending on the meat (even from the same Animal), and of course on the person different core temperatures are desired anyway. Likewise, the idea of the combined probe very awesome (one of the reasons why I wanted the unit).
But unfortunately for me outweigh the disadvantages so so that I, unfortunately, simply can not do anything with it - I need a simple, reliable device which is restricted to the essential - and reliably and simply, it is not, unfortunately.
