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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
one end and a plug at the other end that goes into the
outlet in the oven.
Use the handles of the probe and plug when
inserting and removing them from the meat and
the outlet in the oven. 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.
(appearance may vary)
Ham or Lamb Casseroles or Fish Poultry
Insert the probe into the cut end,
the meatiest part of ham or lamb
without a bone. For bone-in ham
or lamb, insert the probe into the
center of the lowest large muscle
or joint.
Insert the probe into the center
of dishes such as meat loaf or
casseroles. When cooking fish,
insert the probe from just above
the gill into meatiest area, parallel
to the backbone.
Insert the probe into the meatiest
part of the inner thigh from
below and parallel to the leg of
a whole turkey.
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.
Plug
Cable
Probe
Handles
ROASTING WITH THE PROBE
See the Roasting Guide (upper oven only)
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