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REGULAR ROASTING WITH THE PROBE
See the Regular Roasting Guide. (upper oven only)
Correct Placement of the Temperature Probe
Your double oven has a probe in the upper oven only.
A temperature probe has been provided for use in your
new oven. This probe is designed to withstand high
temperatures. Temperature probes provided with other
products, such as those used for microwave ovens,
may not be designed to withstand high temperatures.
Use of probes other than the one provided with this
product may result in damage to the probe.
Never leave your probe inside the oven during a
self-cleaning cycle.
For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting
by cooking foods to the exact doneness you want.
When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off.
The temperature probe has a skewer-like probe at
1 end and a plug at the other end that goes into the
outlet on the oven wall.
Use the handles of the probe and plug when
inserting and removing them from the meat and
wall outlet. Do not use tongs to pull on the cable
when removing the probe—they might damage it.
TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED
BEFORE INSERTING.
Cable
Probe
Plug
Handles
Appearance may vary
After preparing the meat and placing it on a trivet
or the broiler pan grid, follow these steps for proper
probe placement.
1.
Lay the probe on the
outside of the meat
along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.
2. Insert the probe
into the meat up to
the point marked
off with your finger.
It should not touch
bone, fat or gristle.
No
more than
2 inches of the
probe, not counting
the handle, should
be left exposed
outside the meat.
Ham or Lamb
Casseroles or Fish
Poultry
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For roasts with no bone, insert the
Insert the probe into the center
Insert the probe into the meatiest
probe into the meatiest part of the
of dishes such as meat loaf or
part of the inner thigh from
roast. For bone-in ham or lamb,
casseroles. When cooking fish,
below and parallel to the leg of
insert the probe into the center of
insert the probe from just above
a whole turkey.
the lowest large muscle or joint. the gill into meatiest area, parallel
to the backbone.
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