If the meat does not reach the desired doneness despite the sensor notification or different thermometers show different values, this is usually due to probe placement or natural temperature fluctuations in the meat.
Probe Placement
The internal sensor is located approximately 2 cm from the tip. This area must be in the thickest part of the meat. If the probe is too close to the edge, near a bone, or inserted too shallowly, it measures a higher temperature than the core – the meat remains undercooked inside.
Temperature Fluctuations in the Meat
During the cooking process, different temperatures can occur in various areas of the meat – due to differences in thickness, fat content, or proximity to bones. This is normal and not a device malfunction.
Comparison with Other Thermometers
Most other thermometers measure directly at the tip. The Thermomix® sensor measures about 2 cm from the tip. This explains discrepancies in direct comparison. All sensors are factory calibrated to ±0.5 °C.
Uneven Heat Source
With uneven or inconsistent heat, the target temperature during the resting phase cannot always be reached exactly. The sensor calculates the resting time based on the previous cooking progress.