I'm a 77 year old newbe to bread making. The loaves are coming out OK from the Oster countertop oven, but I would like a thermometer that can remain in the loaf during cooking. ThermoPro says specifically that their thermometers are for meat and fish and to use one that is designated for bread specifically. Since it is possible to adjust the temperature to any desired setting (200 degrees F), I don't know why that statement is made.
Anyway, without spending a fortune, what are goo bread thermometers that when the internal bread temperature reaches 195-205 degrees I can take the bread out of the oven for "perfection."