I've used this thing twice now and it reads a good bit low when I jab it into the center of a loaf in the oven. I'll pull the bread at 188 or so, since it's going to rise a little after pulling. Ok, all is well right? Nope! I check with the thermopen type thermometer and I get 160.
In other words, The wired probe is giving me some false readings. I'm thinking that the oven is conducting heat into the probe itself and messing up the reading. How do I stop this from happening?
If I put water in a bread pan and put the probe in the water, it matches up.
So I think the issue at hand is that it shifts while in the bread (not fully surrounded by bread) and creates a false reading.
OK... to update my own thread for anyone else trying a wired probe (meat) thermometer. It seems that the key is:
Rest the end of the probe on something (such as an adjacent loaf of bread) as the probe is inserted into the bread so it's not flopping around internally. It needs a nice straight shot and the wire end should be supported (by the adjacent loaf). The idea is a tight hole and not a wallowed hole which will allow air in causing a low reading. Picture a rifle bullet entering the bread... nice straight trajectory into the loaf (of course do not pass through as a bullet of course would). Do this and the reading will be accurate. Any see-sawing up and down or left and right (wobble) and the reading will have error.
Trust me, you'll be a much happier baker when you abandon the whole internal temperature thing and just bake it until its done.