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• The probe should be located in the center of the thickest part of a roast. Plan the
placement of the probe tip by laying it lengthwise on the outside of the meat,
marking with finger where edge of meat comes on the probe. Insert probe into
thickest part of muscle up to the marking held by finger.
• Tip of probe should not touch fat, bone or gristle.
• For turkeys and large poultry products, insert probe into the thickest part of the
inner thigh. Because of variables in cooking poultry, such as size and shape, use
the thermometer as a guide to the degree of doneness but also use conventional
methods, squeezing or wiggling drumstick, to test for doneness.
• Because of the excellent insulation of the oven, the retained heat continues to
cook the meat after the signal has sounded and the oven has cycled off. For this
reason, it is important to remove the meat from the oven as soon as the signal
sounds.
• Meats continue to cook after being removed from the oven. As a suggestion, set
the internal temperature 5 degrees below the desired final degree of doneness.
Allow the "standing time" before carving (15 to 20 minutes) to finish cooking the
food.
• Use the roasting chart on page t 9 as a guide to the length of cooking time to help
plan meal serving time for meats roasted in the convection oven.
• Use the handle of the probe for inserting or removing. Do not pull on the cable. Use
a potholder to remove since probe becomes hot.
• For frozen roast, insert probe after 1_/2to 2 hours.
• Probe feature can be used to register internal temperature of other foods, such
as meatloaf.
• To clean cooled probe, wipe with a soapy dishcloth. Do not submerge probe in
water.
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