I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! They are both standard metal prong 'analog style' with a needle.
An example - cooking chicken breast. The thermometer says the temperature must reach 77 degrees Celsius. I cooked it for a short time in a griddle pan first and then put the pan in the oven. The temperature hung around 71 degrees and when it didn't seem to be getting any higher and I felt it was overcooking I pulled it out. Sure enough, overcooked!
How can I use a meat thermometer to cook meat correctly?