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Temperature Probe cooking
tips:
l
Stir
foods during cooking when recom-
mended.
l
Stir
soups, casseroles, and drinks before
serving.
l
Cover
roasts with foil after cooking and
let
stand
a few minutes.
Remove
foil if you
decide to cook it longer.
l
Remove the probe from the oven when
not cooking by temperature.
l
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.
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
use
probe for food that needs to simmer.
l
plug
the pointed end of the Temperature
Probe into the socket.
Removing and cleaning the
Temperature Probe:
1.
After oven has shut
off, unplug
the
Temperature Probe using an oven mitt or
hot pad.
2.
Wipe
probe with a hot, sudsy cloth and
dry
thoroughly.
Use
a plastic scouring pad
to remove cooked-on foods.
3.
You
can place
probe in the silverware
basket of a dishwasher.
l
For
roasts, the tip of the probe should be
in the center of the largest muscle, but not
touching fat or bone.
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