You can insert the thermometer for long enough to take a good reading – which is about 5 seconds. You can even leave it in the meat for 10, 15 or 20 seconds if you are unsure of the reading; but that really is not necessary. It will give an accurate reading in about 5 seconds. Then press the ‘HOLD’ button and remove the thermometer and it will still show the temperature reading.
Frequently Asked Questions (FAQ)
Infrared Thermometers eT650D and eT1050D
FAQ – Digital Meat Thermometer eT820F
Ground meats should be measured at the thickest part. For meatloaf, this is the very center of the loaf. Do not insert the thermometer tip too deeply, as it will be measuring the bottom half of the loaf, which is closer to the pan and heat. Instead, insert the thermometer just slightly past the tip, and the tip will be in the center of the loaf, which is furthest from the heat.
The best way to measure poultry is to insert the thermometer into the bird at the inner thigh, just between the drumstick. Make certain not to touch the bone with the tip of the thermometer. (Don’t insert it too far, just so the tip is in the meat completely.) When the temperature reads 165°F for the inner thigh, then the bird is ready.