Today I did my first cook with the probe. I tried it out on a chicken leg. I heated the oven to 185°C (365°F) and 80% steam. I set the probe temperature to 83°C (181°F).
When the oven was preheated I realized that I had still to open the cap of the probe port and insert the probe. As the oven was quite hot I was a bit worried as I obviously don’t want to burn my hand.
After I plugged in the probe I had to insert it into the leg. After cooking I had to remove the probe again from the meat, each time a risk of burning myself, and little room to manouvrate.
So I wondered, how do others do that? Not at high temperature, taking more time to reach desired meat temperature?