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Internal Meat Thermometers for Accurate Centre Readings

For thin food, a fast side-entry probe is easiest to position. For roasts and barbecue, a leave-in sensor can track the centre throughout the cook.

An internal meat thermometer tells you what sight, colour and cooking time cannot: the temperature at the coolest relevant point inside the food. A narrow digital probe suits steaks, burgers and chicken portions, while an oven-safe cable or wireless leave-in probe is more convenient for roasts.

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Common questions

Questions before you buy

How far should an internal thermometer go into meat?

Place the sensing area fully inside the thickest section. Because sensing zones differ, follow the model instructions rather than assuming only the visible tip measures temperature.

Why should I insert a thermometer from the side of thin meat?

Side entry gives the probe more distance inside the food and makes it easier to place the sensing area at the centre.

Can colour show whether meat is safely cooked?

Colour is not a reliable substitute for a temperature measurement. Use a suitable food thermometer and follow current Australian food-safety advice.

Should the probe remain in the meat while cooking?

Only leave in a probe that its maker identifies as oven or barbecue safe. Remove instant-read bodies after taking a reading.