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REGULAR ROASTING WITH THE PROBE
See the Regular Roasting Guide.
Correct Placement of the Temperature Probe
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
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 1S COMPLETELY DEFROSTED
BEFORE INSERTING.
Cable
Probe
t
Plug
Handles
(appearance may vary)
After preparing the meat and placing it on a trivet or 2. Insert the probe into
on the broiler pan grid, follow these directions for
the meat up to the
/
~.
proper probe place-merit.
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. The point
should rest in the center
of the thickest meaty
part of the roast.
point marked off
—
with your finger. It
should not touch the
bone, fat or gristle.
No
tnore
than 2
inches
of’the
probe, not
counting the handle,
sholdd be left exposed
olltside
the
nleat.
Ham or Lamb
Casseroles or Fish
Poultry
(c:?<~~’~
e
T
f
e
For roasts with no bone, insert the
Insert the probe into the meatiest
probe into the meatiest part of the
Insert the probe into the center of
part of the inner thigh from below
dishes such as meat
loaf or
roast. For bone-in ham or lamb,
and parallel to the leg of a whole
casseroles. When cooking fish,
turkey.
insert the probe into the center of
the lowest large muscle or joint.
insert the probe from just above
the gill into the meatiest area,
parallel to the backbone.
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