In order to get accurate results:
- Use a cut of meat that is at least 3/4 inch thick
- Fully insert the thermometer so there is no metal showing (just the black ceramic top).
- Avoid any large fat pockets or air pockets in the meat.
- The temperature sensor is closer to the middle of the thermometer and not at its tip, so make sure the center of the thermometer is not too close to the surface of the meat