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English34
Operations
Operations
Using the temp probe
For many foods, especially roasts and poultry, measuring internal temperature best
determines proper doneness. The temp probe lets you cook meat with exactness.
Once the food's internal temperature reaches 100 °F (37.7 °C), the current internal
temperature appears on the display.
How to use the temp probe
1. Push the tip of the
temp probe into the meat as fully as possible, so that the tip is in
the center of the meat.
• Insert the probe completely into the
meat (see left) without touching bone,
fat, or gristle.
• If you do not fully insert the probe, it
will sense the oven temperature; thus,
the reading will not reflect the food's
degree of doneness.
• For bone-in meats, insert the probe
into the center of the lowest, thickest
part of the piece.
• For whole poultry (turkey, chickens,
etc.), insert the probe into the thickest
part of the inner thigh, parallel to the
leg.
• If you activate the Keep Warm function
to keep the meat warm after cooking
with the temp probe, the meat’s
internal temperature will exceed the
intended "done" temperature.
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