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Roasting
tith
the Probe
See Roasting Guide.
Correct Placement of the
Temperature Probe
Oven has
a probe
in the upper
oven only.
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.
PROBE
I
(APPEARANCE MAY VARY)
The temperature
Probe
has a
skewer-1’ike
prob~
at one end and a
plug at the other end that goes into
a receptacle on the oven wall. Use
handles of the probe and plug
when inserting and removing from
meat and wall receptacle. 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.
After preparing meat and placing
it on roasting pan rack, follow these
steps for proper probe placement.
Step 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.
Step
2: Insert the probe into the
meat
up to the point marked off
with your finger. It should not
touch bone, fat or gristle.
Poultry
Insert probe into meatiest part of
inner thigh from below and
paralle
to the leg of a whole turkey.
Casseroles or Fish
Insert probe into center of dishes
such as meat loaf or casseroles.
When cooking fish, insert probe
from just above gill into meatiest
area, parallel to backbone.
Ham or Lamb
Insert probe into cut end, meatiest
part of ham or lamb without a
bone. For bone-in ham or lamb,
insert probe into center of lowest
large muscle or joint.
(continued next page)
No more than two inches of the
probe, not counting the handle,
should be left exposed outside the
meat.
13
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