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Guide
For an instant-read thermometer, check near the end of cooking and remove it after the display settles. For a leave-in model, position the probe before cooking and keep its cable within the manufacturer's heat limits.
Use an instant-read thermometer for short spot checks. Choose an oven-safe leave-in probe when you want a continuous reading or alarm; never leave a handheld model in the appliance unless its manual explicitly permits it.
Place a leave-in sensor in the thickest center before cooking, then route its cable as directed. With an instant-read tool, begin checking as the food approaches its expected finish so repeated punctures are limited.
Approach a roast from the end or top to reach its center. Enter thin burgers, chops and fillets from the side. Keep the sensing area away from bone, pockets of fat and hot cookware.
Hold the probe still until the number stabilizes for the time stated by the maker. Scan another central point if the first result seems unexpectedly high or the food is uneven.
Compare the coolest valid reading with USDA guidance for that food. Wash the probe after contact with raw or cooked food, following its water-resistance and cleaning instructions.
Common questions
Insert a leave-in probe before cooking or as its manual directs. Use an instant-read thermometer near the expected finish and remove it after the reading.
Yes, but only a leave-in probe and cable rated for oven temperatures. Keep the display outside unless the entire device is explicitly oven-safe.
Measure in the thickest center away from the grate. Route leave-in cables away from direct flame, or use an instant-read probe for quick checks.
Clean it after contact with food and between raw and cooked items. Follow the manufacturer's method because many displays cannot be immersed.