Why does it matter, since the probe is measuring the temp in the chamber? (i.e., whatever temp the probe registers will determine how much heat the roaster needs to apply, right?)
I would have thought more accuracy is to be had starting with a “cold” roaster, rather than a heated one that has just finished one roast & then goes on to do a second & third roast… but, we are advised to leave it on.
So, what am I misunderstanding?