Placement is very important to get an accurate reading. Penetrate the food with the probe and place the very tip of the probe in the area where a temperature measurement is needed. When testing doneness in most foods, take readings at the very center of the thickest portion, this is because this will be coldest part of the food. For larger foods, take readings in several locations to verify the entire portion is done. Finally, make sure not to touch bone, fat or gristle.
For large food like chicken thigh, it can be difficult to place the tip of the probe in the thermal center. When using a thermometer such as a ChefsTemp Final Touch X10, push the probe tip past where you think the center of the thigh is. After this, slowly pull the probe out until the temperature drops on the display screen. Watch the temperature fall in ‘real time’, it will keep dropping until it reaches the thermal center of the thigh. Use this technique with all larger foods where the it is not clear where the thermal center is.