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Temperature Probe cooking
tips:
l Stir foods during cooking when
recommended.
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.
2.
3.
After oven has shut off, unplug the
Temperature Probe using an oven mitt or
hot pad.
Wipe probe with a hot, sudsy cloth and
dry thoroughly. Use a plastic scouring pad
to remove cooked-on foods.
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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