Oven thermometer up to 600 c, with stand

Bimetal pointer
dial enamelled, ø display: 78 mm
stainless steel

application in the wood-burning oven: the thermometer should only be put in the oven when the heating phase is over, otherwise the temperature is > 700 degrees, so weigh the amount of wood instead of measuring the temperature: approx. 13kg/sqm oven surface. the wood must be untreated and dry; it can be a mix of soft and hard wood. if there are only embers left in the oven, the temperature is usually <500 degrees. when baking pizza you have < 400 degrees, when baking bread < 300 degrees, when baking christmas cookies < 200 degrees and when drying < 100 degrees.

question: i'm looking for a thermometer for our self-made stone oven. i'm a bit unsure what the temperature specifications should be. can you tell me whether 400 or 600° c is better?
and since i don't want to drill a hole, i also wanted to ask whether the floor thermometer has any disadvantages compared to the rod thermometer?

answer: hello, 600 degrees is better than 400 degrees. if you're careful, you can do it at 400 degrees, but generally never put a thermometer in the oven while heating (it's just a question of the right amount of wood).
drilling a hole is better (if that's possible) because then the thermometer is out of the way and you can read the baking temperature even with the door closed. kind regards, wolfgang oberacker



note: the oven thermometer housings are not waterproof. please store in a dry place after use. humidity can also lead to rust film. if water gets in, the thermometer may be defective.