| 摘要 |
A method of remotely monitoring the cooking of meat includes providing a first hand-held unit having a first liquid crystal display and a radio frequency transmitter, providing a temperature sensor in communication with the first unit, the temperature sensor including a substantially rigid temperature probe and a substantially flexible communication line extending, positioning the first unit adjacent a heating compartment, providing a second hand-held unit having a second liquid crystal display and a radio frequency receiver for receiving the temperature readings transmitted by the radio frequency transmitter, selecting a meat for temperature monitoring, selecting a taste preference associated with the selected meat, placing the meat in thermal communication with the heating compartment, inserting the probe into the meat for obtaining temperature readings for the meat, communicating the temperature readings from the probe to the first unit, moving the second unit to a second location spaced from the first unit and transmitting the temperature readings by radio frequency from the first unit to the second unit.
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