Correct Placement of the Temperature Probe
The oven has
a
probe in the upper oven only.
A temperature probe has been provided for use in
your new oven. This probe is designed to withstand
high temperatures. Temperature probes provided with
other products, such as those used for microwave
ovens, may not be designed to withstand high
temperatures. Use of probes other than the one
provided with this product may result in damage to
the probe.
Never leave your probe inside the oven during a
self-
cleaning cycle.
For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting
by cooking foods to the exact doneness you want.
When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off.
The temperature probe has a skewer-like probe at one
end and a plug at the other end that goes into a
receptacle on the oven wall.
Use the handles of the probe and plug when inserting
and removing from meat and wall receptacle. Do not
use tongs to pull on the cable when removing the
probe—they might damage it. TO AVOID
BREAKING THE PROBE, MAKE SURE FOOD IS
COMPLETELY DEFROSTED BEFORE
(appearance may vary)
Handles
After preparing the meat and placing it on a roasting
pan rack, follow these steps for proper probe
placement.
1.
Lay the
///,
/
probe on the
outside of the
meat along the top
or side and mark
with your finger
where the edge of
the meat comes to
on the probe. The
point should rest in
the center of the thickest meaty part of the roast.
2. Insert the
probe into the
meat up to the
point marked off
with your finger.
It should not
touch bone, fat or
gristle.
No
more
than
MO
inches
of the probe, not counting the
handle, should be left
exposed outside the meat.
Ham or Lamb
Casseroles or Fish
Poultry
Insert the probe into the cut end,
Insert the probe into the center of
Insert the probe into the meatiest
the
meatiest part of ham or lamb
dishes such as meat loaf or
part of the inner thigh from below
without a bone. For bone-in ham
casseroles. When cooking fish,
and parallel to the leg of a whole
or
lamb,
insert the probe into the
insert the probe from just above
turkey.
center of the lowest large muscle
the gill into the meatiest area,
(continued
next page)
or
joint.
parallel to the backbone.
17
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