WITH THE PROBE
See the Roasting Guide.
Correct Placement of the Temperature Probe
Your
double oven has a probe in the upper oven only.
Cable
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.
Plug
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
Handles
outlet on the oven wall.
(appearance may vary)
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
TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED
BEFORE INSERTING.
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
probe placement.
the point marked
1. Lay the probe on the
off with your finger.
outside of the meat
It should not touch
along the top or side
bone, fat or gristle.
and mark with your
No more than
finger where the edge
inches of the probe,
of the meat comes to
not counting the
on the probe. Point
handle, should be
should rest in the
left exposed outside
center of the thickest
the meat.
meaty part of the roast.
Ham or Lamb
Poultry
Insert probe into meatiest part of
Insert probe into cut end, meatiest
inner thigh from below and parallel
part of ham or lamb without a
to the leg of a whole turkey.
bone. For bone-in ham or lamb,
insert probe into center of lowest
large muscle or joint.
24
Casseroles or Fish
Insert probe into center of dishes
such as meat loaf or casseroles.
When cooking fish, insert probe
from just above gill into meatiest
area, parallel to backbone.