Over the years I have used standard instant-thermometers with good results. In the summer I got a couple of digital units (Polder and Maverick) with remote probe that you can insert before putting the meat in the oven. Every attempt to use these digital devices has been frustrating. They consistently read too high and I don't understand why.
I have checked calibration against boiling water and room temp. That's not the problem.
So assume that I'm using it wrong. But this is where it gets frustrating because I don't understand in what way. I get consistently good results using instant-read thermometers while the digital units with remote probe reads anything between 30 and 50 F higher on the same piece of meat.
For example, yesterday I pan roasted a pork loin. The meat is about 16 inches long and 4 in diameter. I insert the probe length-wise down the meat so that the tip of the probe is in the center and most of the shaft of the probe is running centrally down the length of the muscle. After a suspiciously short time in the oven the thermometer reads 165 F. So I take the meat out and check. It is not cooked. It is soft, not firm, the instant read shows about 120 F and the juice from the instant read insertion is as you'd expect for undercooked pork loin. So I get rid of the digital thermometer probe and finish the job using my old technique.
I've tried to use these thermometers with the same kind of pork loin 4 times since August always with the same result: the thermometer says it's done when it's not. I tried using it with a roast chicken once too and that was useless in exactly the same way.
I've read a lot of web pages and forum posts on the subject of how to use these instruments and they seem consistent in describing technique. I did not read anything to suggest reading too high is typical. So this kind of device works for other people but not me. However, I can't figure out what I'm doing wrong. And I don’t believe my thermometers are malfunctioning.
The only way I can understand it is that the thermometer is reading some temperature between the oven air temperature and that of the meat. Assuming the thermometer is of a type suitable for the task, the probe has to be inserted incorrectly. But I insert the probe according to conventional instructions and as I do an instant read (which have always worked for me).
Any ideas or suggestions? Besides checking them out.
Frustrated in Boston