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Old 02-12-2009, 05:17 AM   #11
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That is where I am Attie. I use my digital when checking for done. Then I pull it out.

I also just checked it in boiling water and ice.
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Old 02-12-2009, 06:29 AM   #12
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I'm reading Legends post as if he/she is inserting the thermometer before placing the roast in the oven, is that the normal thing to do??
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That is where I am Attie. I use my digital when checking for done. Then I pull it out.

I also just checked it in boiling water and ice.

It all depends on the type of thermometer. The remote sensor type is intended to stay in the meat while cooking while the instant read type is not.
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Old 02-12-2009, 09:10 AM   #13
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With the new one I just bought (dial, not digital), I have noticed I get a better read if I take my meat out of the oven and just read the meat, not the surrounding oven temp. Mine has rubber around the dial so I don't think it's supposed to sit in there at all just check at the end.

Legend ~ does your thermometer look like either of these:


or more like this:

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Old 02-12-2009, 04:15 PM   #14
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It all depends on the type of thermometer. The remote sensor type is intended to stay in the meat while cooking while the instant read type is not.
Thanks Andy
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Old 02-13-2009, 09:10 AM   #15
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With the new one I just bought (dial, not digital), I have noticed I get a better read if I take my meat out of the oven and just read the meat, not the surrounding oven temp. Mine has rubber around the dial so I don't think it's supposed to sit in there at all just check at the end.

Legend ~ does your thermometer look like either of these:


or more like this:


More like the 3rd one
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Old 02-13-2009, 09:35 AM   #16
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So you have a meat probe that stays in the meat while you cook it. Might I suggest you try one that doesn't. They are often, in my experience, more accurate because only the tip inside the meat measures the internal temperatures and you can take a couple readings in a couple of places. This is, of course, personal opinion.

There are certain guidelines, like a turkey takes approximately 20 minutes per pound, that are good guidelines. A good cookbook like the original Better Homes and Garden Cookbook has all kinds of great guides for types of meat and the temperatures to cook them at. I love mine, my mother loved hers. It's a great staple and has been updated through the years.
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Old 02-13-2009, 09:43 AM   #17
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Having had some bad experiences with thermometers, I now use both kinds.

The probe stays in the meat as it cooks and serves as the first warning the meat may be done. Then I go in with the instant read and check a couple of places to be sure. my probe thermometer seems to be more sensitive to proper placement than the IR.
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