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Sous-Vide & Deep-Frying with MEATER

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What's in This Article?

 

What is Sous Vide and Deep Frying? 

 Sous Vide  Deep Frying
 It is a low-temperature cooking method where food is vacuum-sealed in a bag and cooked in a water bath, typically at 130–160°F (55–71°C), for an extended period. This cooking method involves cooking food in hot oil at high temperatures, usually 325–375°F (163–190°C) for a short time.
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Compatible products

Only the MEATER Pro Collection probes are fully compatible with cooking methods that involve full liquid submersion:

These probes are rated for temperatures up to 1000°F / 550°C, which makes them safe for high-heat cooking methods like deep frying.

⚠️ Alpha Collection probes should not be submerged. While water-resistant, they’re not waterproof and do not have the same temperature limits, so they may be damaged or fail if submerged. However, some users have had success with sous-vide by fully sealing the probe in the bag and making sure there are no openings.

Sensor Readings
Internal sensors Ambient Sensor

The 5 internal sensors should be located inside the meat, so they are insulated from the surrounding liquid. It continues to track the temperature accurately during both sous-vide and deep-frying.

The internal sensor can withstand up to 105°C / 221°F.

  • In sous-vide, this is well within range.
  • In deep-frying, the internal temperature of the food often stays within range, but you should be aware of the sensor’s limit

The ambient sensor is located on the exposed end of the probe. In liquid cooking environments, it becomes fully surrounded by oil or water. In these occasions, we'll have to consider:

The ambient sensor can withstand up to 550°C / 1000°F.

  • This allows it to handle deep-frying without damage, but the data it provides in liquid may not be accurate.
  • The sensor is designed to measure air temperature around the meat (e.g., ovens, grills, smokers), not the direct heat of a liquid.
  • The algorithm expects slower, air-based heat transfer while liquid causes rapid, uniform heat exposure.

As a result, cooking methods involving submerging the probe in liquid may cause inaccurate ambient temperature readings.

Recommendations

Use Custom Cook Mode

Guided Cooks include a resting phase based on expected ambient-to-core temp behavior in air-based cooking. That logic doesn’t apply in submersion methods, where:

  • Sous-vide has minimal to no resting rise.
  • Deep frying causes extreme carry-over cooking due to retained surface heat.

Customer can set the internal temperature needed and monitor without the automated rest phase. 

Keep the Charger Close

Signal range may be reduced when the probe is submerged. The charger should be placed as close as possible to the cooking setup to maintain connection.

 

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