There are three basic types of meat thermometers that can become your best friend. Not only do they tell you if your meat is still undercooked, but if utilized correctly, can tell you before your meat is overdone. Using a thermometer is a learning experience. I have no idea how many times I have accidentally inserted the thermometer into a small fat pocket inside the meat before I learned to feel the texture of the resting point. You too, through trial and error, will learn to know whether the tip of your thermometer tip is resting in muscle, fat, or even against a bone.
Dial oven-going meat thermometer:
This type of thermometer is great for larger cuts of meat, especially roasts. Before you start roasting or grilling your meat, insert the thermometer steam at least 2 inches inside of into the center or the largest part of the meat. Do not allow the thermometer to touch fat, bone, or the pan or grill. These thermometers can stay in the meat while it cooks.
When the thermometer reading reaches your desired temperature, push the thermometer in a little further. If the temperature drops, the meat is not done.
Dial instant-read thermometer:
This type of thermometer is good to check foods readiness. Do not leave it in while you are cooking, or it won’t work.
To use this type of thermometer, insert the stem at least 2 inches into the food. It will give the correct temperature between 15 and 20 seconds. If your meat is not thick enough to do this, insert the thermometer sideways into the cut of meat.
Digital instant-read thermometer:
This thermometer works on large and small cuts of meat. It cannot be left inside of the food while it is being cooked. The thermometer stem must be at least 1/2 inch into the food. You should get a digital reading of the temperature within about 10 seconds.
* If you hit a bone inside the meat, pull your thermometer up about an inch from it. The bone could register hot due to boiling bone marrow.
* To check the temperature of a chicken or other poultry, insert the thermometer about 2 1/2 inches under the skin in the thickest part of the breast. Insert it at an angle, aimed at this portion. Back the thermometer up about 1/2 inch. This will give you the ability to test the temperature of the juices further down, while checking the meat temperature as well.