This timer-thermometer combo was something I didn’t know I’d want, but now I’m not going back to my old meat thermometer. You stick the probe into the meat, which goes in the oven. A metal-coated wire connects to the timer unit, which sits on the counter. You set your desired end-cooking temperature on the timer unit, and when the internal temperature of the meat reaches it, the alarm goes off. Simple. It also displays the current internal temperature of the meat as it cooks. No more repeated temperature checking or cutting things open to look and letting the juices out. The Polder does double duty as a kitchen timer too.