8
Temperature Probe
The temperature probe allows you to measure the internal
temperature of meat during cooking. The temperature probe
measures between 86°F (30°C) and 212°F (100°C) to ensure that
food is cooked to the desired temperature. The required internal
temperature can be set for the type of food being cooked.
■
The temperature probe should normally be inserted so that
the tip of the probe is in the thickest part of the food, which
takes the longest time to heat. Read this section for more
information about the specific type of food you are cooking.
■
Avoid placing the tip of the temperature probe in fatty areas
of the food or where it is touching bone; these areas heat up
more quickly and will give misleading temperature readings.
■
The temperature probe should be positioned so that the tip
does not touch the sides or bottom of the cookware.
■
The temperature that is set must be higher than the current
temperature of the food.
■
Because the temperature probe can only be set to
temperatures up to 212°F (100°C), the temperature probe
cannot be used to make sweets, jams and marmalade, or
food that needs to be cooked or simmered for a long period.
■
Always unplug and remove the temperature probe from the
oven before removing food.
■
Do not immerse the temperature probe in water when
cleaning. Simply wipe the temperature probe clean with a
clean, damp cloth or paper towel with mild detergent and
water after use.
■
To avoid damage to the temperature probe, do not use the
oven with the temperature probe in the oven cavity if it is not
plugged into the oven.
■
To ensure proper results and to avoid damage to your oven,
use only the temperature probe supplied with the oven.
■
For recipes that require preheating, place the food in the oven
with the temperature probe inserted only after preheating. Be
sure to plug the temperature probe into the temperature
probe connector in the oven chamber.
IMPORTANT: Position the temperature probe accurately in the
meat to obtain good cooking results.
If the meat you are cooking has very irregular thicknesses, check
the temperature in multiple areas to make sure it is cooked
properly before removing it from the oven.
Chicken
When the temperature probe is used to roast chicken, the tip of
the temperature probe should be positioned in the fleshiest part
of the chicken, on the inside of the thigh just behind the leg.
Make sure that it does not touch any bones, and that the tip is
not positioned in a hollow part of the chicken.
Lamb
When cooking a leg of lamb, insert the temperature probe tip into
the thickest part so that it does not touch the bone.
Beef and Pork
When cooking beef and pork, the temperature probe should be
inserted into the end or side of the meat rather than through the
top.
Fish
The temperature probe can be used when cooking whole, large
pieces of fish. Position the top of the temperature probe in the
thickest part, not too close to the backbone.
To Use the Temperature Probe:
1. Before you place the food in the oven, insert the temperature
probe fully into the fleshiest part of the meat, avoiding bones
and fatty parts.
Make sure that as much as possible of the probe length is
inserted into the food.
2. Place the prepared food in the oven.
3. Flip back the probe lid (located on the left side wall of the
oven cavity) and connect the temperature probe to the oven
wall socket. Close the door, making sure that you do not
close the temperature probe cord in the door.
Oven Vent
The oven vent should not be blocked or covered since it allows
the release of hot air and moisture from the oven. Blocking or
covering vents will cause poor air circulation, affecting cooking.
Do not set plastics, paper or other items that could melt or burn
near the oven vent.
Correct
Incorrect
A. Oven vent
A
