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Roasting with the
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.
Probe (continued)
Step 3: Touch PROBE pad.
Step 4: Press INCREASE
or DECREASE pad to set probe
temperature.
Step 5: Touch BAKE pad.
Step 6: Press INCREASE or
DECREASE pad to set oven
temperature.
Step 7: When internal temperature
of roast reaches number you have
set, probe and oven turn off
and oven signals. To stop signal,
press timer CLEAR/OFF pad. Use
hotpads to remove the probe from
the food. Do not use tongs to pull
on it, they might damage it.
Caution: To prevent possible
burns, do not unplug the probe
from the oven receptacle until the
oven has cooled. D-o not store
probe in the oven.
NOTE: You will not be able to use
the probe in the upper oven during
timed oven operations.
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 shoulder*
Ham, precooked
Ham raw
Oven
temperature
325 °
325 °
325°
325°
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Welt Done:
Well Done:
To Warm:
Approximate Roasting Time
in Minutes aer Pound
*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
325 °
325 o
3500
Welt Done:
Well Done:
Welt Done:
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
325 o Welt Done:
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
Temoerature"F.
140°-1500
150°-1600
170% 185°
130°-1400
150°-1600
170°- 185°
170°-180°
170%1800
115o-125°
170o
185%1900
185%1900
In thigh:
185°-1900
14