That meat thermometer has one feature that might create a complication. It actually has two sensors - one that measures the temperature inside the meat, and another that measures the ambient temperature in the oven. I'm not sure how well the software designed for it will deal with a situation where the entire probe is at the same temperature.
It will just report both temperatures, whether or not they match.
For cooking, they're better suited to low heat than high heat when it comes to predicting cook times/rest times to hit the target temperature.
For this application, the issue is they're not supposed to be fully submerged. Just submerging most of the shiny/pointy portion is fine.