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Roasting
with the Probe
(continued)
How to Set the Oven
When Using the
Temperature Probe
Oven has a probe in the upper
oven only.
Step 1: Insert probe into meat.
Step 2: Plug probe into receptacle
on the oven wall. Make sure it’s
pushed
all
the way in. Close the
oven door.
Roasting Guide
Type
Meat
Tender cuts; rib, high quality sirloin
tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or
shoulderx’
Ham, precooked
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to
10
minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
●
mll
Step 7: When internal temperature
●
B~:
of roast reaches number you have
set, probe and oven turn off
and oven signals. To stop signal,
press timer CLEAR/OFF pad. Use
Step 3: Touch PROBE pad.
hotpads to remove the probe from
Step 4: Press INCREASE
the food. Do not use tongs to pull
on it, they might damage it.
or DECREASE pad to set probe
temperature.
Caution: To prevent possible
Step 5: Touch BAKE pad.
burns, do not unplug the probe
from the oven receptacle until the
Step 6: Press INCREASE or
oven has cooled. D-o not store
DECREASE pad to set oven
probe in the oven.
temperature.
NOTE: You will not be able to use
the probe in the upper oven during
timed oven operations.
Oven
temperature
325°
325°
325°
325°
325°
325°
325°
350°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well
Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting Time
in Minutes
~er Pound
3 to 5 lbs.
6 to 8 Ibs.
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
Under 10 lbs.
10 to 15 Ibs.
20-30
17-20
3 to 5 lbs.
Over 5 lbs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 Ibs.
18-25
15-20
Internal
Tem~erature “F.
140°-1500
150°-1600
170°- 185°
130°-1400
150°-1600
170°- 185°
170”-1
80°
170°-1800
11
5°- 125°
170°
185°-1900
185°-1900
In thigh:
185°-1900
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14
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