This is a quick measurement thermometers as
they could produce the temperate of a food in about 15 to 20 seconds.
They should be used towards the end of the estimated cooking time to
check for the final cooking temperatures as they are not designed to
remain in the food while cooking in the oven. Check the temperature
before the food is expected to finish cooking to prevent overcooking.
Always ensure that the probe of the
bimetallic coil thermometer is inserted fully into the sensing area
which is about 2 to 3 inches deep. For thinner food such as hamburger or
boneless chicken breast, the depth could be achieved by inserting through
the side of the food so that the entire sensing area is positioned
through the center of the food. Some of the thermometer models could be
calibrated and you should check the manufacturer's instruction.