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Using the Probe
For many foods, especially roasts and poultry, internal food temperature is the best test for aloneness. The
temperature probe takes the guesswork out of roasting by cooking foods to the exact doneness you wan_
Use ot l)robes other than the one
l)ro_ided with this product ma) result in
P!ug
(lamage to the probe,
Use the handles of the probe and plug
when inserting and removing them fl'om
the meat and outlet.
The temperature probe has a
skewer-like probe at one end and a
plug at the other end that goes hTto
the outlet f17the oven.
;;Ji::Toavoiddamaglbgyourprobe,donot use
tongstopuff onthecablewhenremowbgit
_ Toavoidbreakingtheprobe,makesurefood/s
completelydefrostedbeforeinserting.
iJi::Topreventpossl#leburns,donot unplug
theprobefrom theoutletuntil theoven
hascooled
!i>Never leave yourprobe inside the oven during
a self-cleaningcycle.
!i>Do not store theprobe in the oven.
_Mier preparing the tood, follow these
directions fin" proper probe placement:
_;;_:The tip ot the probe should rest in the
center of the fi)od and should not
touch b(me, tilt or gristle.
_ For roasts with no bone - insert the
probe into the meatiest part of the
roast,
_'_For bone-in ham or lamb - insert the
probe into the center of the lowest,
lmgest muscle or joint.
_ For meat loat or casseroles - insert the
probe into the center of the tood so
that as much as possible of the metal
shaft is covered.
_: For fish - insert the probe from just
above the gill into the meatiest area
parallel to the backbone.
::Ji::For a whole mrkev- insert the probe
into the meatiest part of the inner
thigh fl'om below and parallel to
the leg.
i':'::For a tin'key breast - insert the probe
into the meadest part of the breast
II/eat.
/0
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