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Temperature probe cooking
tips:
Stir foods during cooking when
recommended.
Stir soups, casseroles, and drinks before
serving.
Cover roasts with foil after cooking and let
stand a few minutes. Remove foil if you
decide to cook it longer.
Remove the probe from the oven when
not cooking by temperature.
For casseroles, the tip of the probe
should be in the center of the food. Stir
foods when recommended. Replace the
probe.
l For liquids, balance the probe on a
wooden spoon or spatula so the tip of the
probe is in the center of the liquid.
. For roasts, the tip of the probe should be
in the center of the largest muscle, but not
touching fat or bone.
l Casseroles cooked using the Temperature
Probe should be made from precooked
foods. Do not use raw meats, raw veg-
etables, and cream sauces in casseroles.
l Dry casseroles do not work well.
l Thaw frozen casseroles and meats in the
microwave oven before inserting the probe.
l If you are cooking more than one indi-
vidual serving at the same time, such as
mugs of soup, check the probe setting in
several of the items - all the mugs may not
heat at the same rate.
l Dry meat loaf mixtures do not work well.
l Check pork and poultry with thermometer
in 2-3 places to ensure adequate doneness.
l Roasts may vary in size, shape, and
composition. Use the Temperature Probe
as a guide.
Don’t:
l let probe or probe cable touch any part of
the oven interior.
l let probe touch foil (if used). You can keep
foil away from probe with wooden tooth-
picks. Remove foil if arcing occurs.
l use paper, plastic wrap, or plastic contain-
ers. They will be in the oven too long and
might distort.
l force probe into frozen food.
l plug the pointed end of the Temperature
Probe into the socket.
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