- If your meat has a bone, do not push the thermometer to the bone. It is important that the thermometer goes into flesh completely. This might necessitate wiggling the thermometer around a bit.
- If you have an instant-read thermometer, it does not sit in the meat during cooking at any stage; rather, this is used immediately by inserting it into the meat at any stage wished during cooking. The meat must be pulled out of the oven in order to get a reading. Selecting this type of thermometer over the other types is simply a case of your preference and its affordability.
- Many recipes and guides advise that you pull the meat out of the oven a few degrees short of the desired temperature, as the temperature within the meat will continue to increase for a little bit even after you remove it from the heat as the meat continues cooking.
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