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24
Oven Controls
Temp Probe
When cooking meat such as roasts, hams or poultry, use the
temp probe function 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.
Important note:
• Use only the temp probe supplied with appliance. Using
any other probe or device may result in damage to
appliance and the temp probe receptacle.
• Never leave or store temp probe inside oven.
• Handle the temp probe carefully when inserting and
removing from food or probe receptacle.
• Do not use tongs or any other kitchen utensils to pull on
temp probe cable when inserting or removing from food or
receptacle.
• Defrost food completely before inserting temp probe to
avoid damaging probe.
• To avoid possibility of burns, after cooking carefully unplug
temp probe using a pot holder to protect hands.
Proper temp probe placement:
• Always insert temp probe so that the probe tip rests in the
center of the thickest part of meat.
• Do not allow temp probe to touch bone or cookware.
• For bone-in ham or lamb, insert temp probe into the center
of lowest large muscle or joint.
• For dishes such as meat loaf or casseroles, insert temp
probe into center of food.
• When cooking fish, insert temp probe just above the gill.
• For whole poultry or turkey, insert temp probe into the
thickest part of the breast (
Figure 24).
.
Figure 22: Parts of the meat probe
handle
probe
cable
probe
sensor
handle
probe
connector
Figure 23:
Figure 24: Setting probe into the breast
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