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Using a Meat Thermometer Correctly for Different Cuts

Insert the probe into the thickest edible section and keep the sensing area away from bone, gristle and the pan. Check more than one spot when thickness varies.

Using a meat thermometer well is mostly about placement. The reading only represents the sensing area, so aim for the coolest part of the thickest edible section and avoid bone, heavy fat and the cooking surface.

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Common questions

Questions before you buy

Where do you put a meat thermometer?

Place the sensing area in the thickest edible part, away from bone and the pan. Check several locations in irregular cuts.

When should you insert a meat thermometer?

Insert a leave-in probe before cooking if its manual permits it. Use an instant-read thermometer near the expected finish and remove it after the reading stabilises.

How do you measure a thin piece of meat?

Insert the probe sideways into the centre so the sensing area is surrounded by food rather than passing through it.

Should you clean the probe between readings?

Yes, especially when moving from raw or partly cooked food to cooked or ready-to-eat food. Clean and sanitise it using a suitable method.