Sometimes when I'm trying a new cooking method that uses different cooking temperatures compared to what I use normally, I find it difficult to estimate when my roast/meat is done.
Digital meat thermometers that make a noise when the internal temperature reaches a certain value are therefore attractive to me. However, when I have used meat thermometers (I have not used one of those digital thermometers where you leave the probe inside the meat during cooking) and penetrate the meat with the probe, juices start to leak out when I then remove the probe and the meat will start to dry out.
How do you usually deal with this? How do you use meat thermometers and prevent juice losses?
Another note: Is there an information sheet somewhere that tells you, approximately, how long you have to cook different kinds of meat products on a lbs basis to meet target internal temperatures or meat texture (e.g. rare, medium, well done, etc.)?