Connecting the Food Thermometer allows June to “see” inside foods and use their internal temperature to deliver the best cook for meats, starchy vegetables, and much more. Our high-precision probe is accurate up to 1 °C and you can program June to cook to a target internal temperature.
The key to the thermometer’s success is placement. To get the most accurate results, the Food Thermometer needs to be placed so the tip is in the geometric center. This is the thickest part that will take the longest time to cook.
When placing the thermometer, keep in mind that the thermometer tip shouldn’t be in contact with bone, fat pockets, or the cooking pan as these will affect the temperature readings. If any part of the thermometer or cable is in direct contact with the heating elements, reposition the thermometer before cooking.
Below are some examples of thermometer placement.
Geometric Center
The tip of your thermometer should touch this geometric center to ensure your food is reaching your target temperature. Always ensure that no part of your thermometer is touching the heating elements.
Fillets (salmon, chicken breast, steak, etc.)
Insert the thermometer at 180 degrees (without an angle), through the middle of the thickest side.
Roasts (rack of lamb, pork roast, etc.)
Insert the thermometer at 180 degrees (without an angle), through the middle of the thickest side.
Whole chicken
Insert the thermometer at a 45 degree angle through thickest part of the breast, without touching the bone.
Have more questions about placing your thermometer? Contact June’s support team.
