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Usingthe probe.
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The
temperature probe takes the guesswork out of roasting by cooking foods to the exact doneness you want.
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The temperature probe has a
skewer-like probe at one end and a
plug at the other end that goes into
the outlet in the oven,
Use of probes other than the one
provided with this product may result in
damage to the probe°
Use the handles of the probe and plug
when inserting and removing them flom
the meat and outlet°
}}_ Toavoiddamagingyourprebe,donot use
tongstopull onthecablewhenremovingit
_,Toavoidbreakingtheprobe,makesurefoodis
completelydefrostedbeforeinserting.
Plug (())
_,Topreventpossiblebums,donot unplug
theprobefromtheoutletuntiltheoven
hascoole4
Neverleaveyourprebeinsidetheovenduring
aself-cleaningcycle.
Donot store the probe in the oven.
After preparing file food, follow fllese
directions for proper probe placement:
The dp of the probe shouM rest in the
cenmr of the food and should not
touch bone, fat or gristle°
For roasts with no bone - insert the
probe into the meatiest part of the
roast.
iii}i}}ii_
For bone-in ham or lamb - insert the
probe into the center of the lowest,
largest muscle or joint.
For meat loaf or casseroles - insert file
probe into file center of file food so
that _ksmuch as possible of file metal
shaft is covered.
For fish - insert the probe flom just
above the gill into tile meatiest area
parallel to tile backbone.
For a whole turkey - insert the probe
into file meatiest part of file ironer
thigh flom below and parallel to
the leg.
For a turkey breast- insert the probe
into the meatiest part of the bre_kst
meat.
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