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ENGLISH
Setting Oven Controls
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Using the Meat Probe
Using and Setting Meat Probe
Checking the internal temperature of your food is the most effective way of insuring that your food has been properly
cooked. When cooking meat such as roasts, hams or poultry you can use the meat probe to check the internal
temperature without any guesswork. For some foods, especially poultry and roasts, testing the internal temperature is the
best method to insure properly cooked meats.
• Use only the probe supplied with your appliance; any other may result in damage to the probe or the appliance.
• Handle the probe carefully when inserting and removing from the food or the receptacle.
• Do not use tongs to pull the cable when inserting or removing from the food or the receptacle.
• Defrost your food completely before inserting the probe to avoid damaging probe.
• Never leave or store the probe inside the oven when not in use.
• To prevent the possibility of burns, after cooking carefully unplug the probe using a pot holder.
Important things to consider:
Proper Meat Probe placement
• Always insert the probe so that the tip
rests in the center of the thickest part of
the meat. Do not allow the probe to touch
bone, fat, gristle or the pan.
• For bone-in ham or lamb, insert the probe
into the center of the lowest large muscle
or joint . For dishes such as meat loaf or
casseroles, insert the probe into the
center of the food. To find the center of the
food visually measure with the probe (See
Fig. 1). When cooking fish, insert the
probe just above the gill.
• For whole poultry or turkey, insert the
probe into the thickest part of the inner
thigh, below the leg (See Fig. 2).
1/2
Fig. 2
Fig.1
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