I purchased an analogue instant-read meat thermometer (link to the precise product).
I fried some diced chicken in a little lime juice and olive oil in a frying pan on a medium-high heat. I periodically measured the temperature by sticking the end into the centre of a piece of chicken.
At no point (even after 10+ mins) could I get the thermometer to read above 40 C (whereas it should reach at least 68 C), even increasing the heat had little effect. I ended up overcooking the chicken in an attempt to increase the temperature measurement.
I stuck the thermometer in boiling water to check it was working properly and it indeed gave a reasonable measurement.
Question: Can anyone explain what I may have been doing wrong?
Is there a knack to performing the measurements? Are the thermometers intended for measuring large pieces of meat only? Or did I likely fail to heat the chicken correctly? In which case, what should I do to get the temperature up? Like I said, even on a high heat still wouldn't push the temperature above 40 C.