WITH
PROBE
See the Roasting Guide.
Correct Placement of the Temperature Probe
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 the
outlet on the oven wall.
Use the handles of the probe and plug when
inserting and removing them from the meat and
wall outlet. 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 INSERTING.
Cable
Probe
Plug
Handles
(appearance may vary)
After preparing the meat and placing it on a trivet or
2. Insert the probe
on the broiler pan grid, follow these steps for proper
into the meat up to
the point marked
1. Lay the probe on the
outside of
meat
along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.
off with your finger.
It should not touch
bone, fat or gristle.
No more than
inches of the probe,
not counting the
handle, should be
left exposed outside
the meat.
Ham or Lamb
Poultry
Casseroles or Fish
Insert
into meatiest
Part
of
Insert probe into cut end, meatiest
inner
from below and parallel
Insert probe into center of dishes
part of ham or lamb without a
to the leg of a whole turkey.
bone. For bone-in ham or lamb,
such as meat loaf or casseroles.
When cooking fish, insert probe
insert probe into center of lowest
from just above gill into meatiest
large muscle or joint.
area, parallel to backbone.
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