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Proper probe placement
• Always insert the probe so that the tip rests in
the center of the thickest part of the meat. Do
not allow the probe to touch bone, fat, gristle or
the pan.
• For bone-in ham or lamb, insert the probe into
the center of the lowest large muscle or joint. For
dishes such as meat loaf or casseroles, insert
the probe into the center of the food. To find the
center of the food visually measure with the
probe -Fig. 3. When cooking fish, insert the
probe just above the gill.
• For whole poultry or turkey, insert the probe into
the thickest part of the inner thigh, below the leg
-Fig. 1.
Checking the internal temperature of your food is
the most effective way of insuring that your food
has been properly cooked. When cooking meat
such as roasts, hams or poultry you can use the
probe to check the internal temperature without any
guesswork.
Your oven will automatically change from cooking
to keep warm once the probe has reached the set
temperature.
The following temperature settings apply to the
probe function:
• Default: 170°F/76°C
• Minimum: 130°F / 54°C
• Maximum: 210°F / 98°C
About the probe function
Fig. 1
Setting the probe
Fig. 2
IMPORTANT
• Use only the probe supplied with your
appliance; any other may result in damage to
the probe or the appliance.
• Be sure the probe is fully inserted into the
probe receptacle. The probe will not work
properly until correctly connected.
• Handle the probe carefully when inserting and
removing it from the food and the receptacle.
• Do not use tongs to pull the cable when
inserting or removing it from the food or the
receptacle.
• Defrost your food completely before inserting
the probe to avoid damaging probe.
• Never leave or store the probe inside the
oven when not in use.
• To prevent the possibility of burns, carefully
unplug the probe using a pot holder.
Fig. 3
Setting Oven Controls
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