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Hints on Successful Use of the Probe Temp Feature
The probe should be located in the center of the thickest part of a roast.
Plan the placement of the probe tip by laying it on the outside of the meat,
marking with finger where edge of meat comes on the probe. Insert probe
into thickest part of muscle up to the marking held by finger.
• Tip of probe should not touch fat, bone or gristle.
For turkeys and large poultry products, insert probe into the thickest part
of the inner thigh. Because of variables in cooking poultry, such as size
and shape, use the thermometer as a guide to the degree of doneness but
also use conventional methods, squeezing or wiggling drumstick, to test
for doneness.
Because of the excellent insulation of the oven, the retained heat
continues to cook the meat after the signal has sounded and the oven has
cycled off. For this reason, it is important to remove the meat from the
oven as soon as the signal sounds.
Meats continue to cook after being removed from the oven. As a
suggestion, set the internal temperature 5 degrees below the desired
final degree of doneness. Allow the "standing time" before carving (15 to
20 minutes) to finish cooking the food.
Use the roasting chart on page 21 as a guide to the length of cooking time
to help plan meal serving time for meats roasted in the convection oven.
Use the handle of the probe for inserting or removing. Do not pull on the
cable. Use a potholder to remove since probe becomes hot.
• For frozen roasts, insert probe after 11/2to 2 hours.Set controls for use
with PROBE TEMP (See page 22).
PROBE TEMP feature can be used to register internal temperature of
other foods, such as meat loaf and reheated casseroles. It can also be
used to check the temperature of other foods such as 105 ° to 115 ° F water
to dissolve yeast. (See NOTE, page 24.)
• To clean cooled probe, wipe with a soapy dishcloth. Do not submerge
probe in water.
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