Roasting Recommendations
Roasting using the Roast
Probe
Use of the roast probe enables the
roasting process to be monitored sim-
ply and reliably.
The tip of the probe measures the core
temperature at the center of the meat
while it is cooking.
When the pre-selected core tempera-
ture is reached, the oven automatically
turns itself off.
Using the roast probe for best effect.
Prepare the meat in the usual man-
ner and place it the oven (in a pot or
on the rack).
Roasting bags or aluminum foil may be
also be used, but only if left open at the
ends. Insert the probe through the foil
or bag.
Insert the probe into the center of the
meat, making certain that it does not
touch a bone or fatty portion of the
meat. If it is inserted into fat or
touches a bone, the oven may turn
off too soon and the meat may be
undercooked.
When roasting poultry, the best place
to insert the probe is in the thickest part
of the meat between the thigh and
body.
Insert the short end of the probe into
the socket on the right side of the
oven until it clicks into place. A sug-
gested roasting temperature of
140°F/60°C will appear in the display
once the probe is correctly inserted.
Roasting Recommendations
34
Summary of Contents for H 217 B
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