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(on models so equipped)
DO NOT USE THE MEAT
THERMOMETER WITH THE
ROTISSERIE.
For many
foods,
especially
roasts and poultry, internal food
temperature is the best test
for
doneness. The meat thermometer
takes the guesswork out
of
roasting
by cooking foods to the
exact
doneness you want. The meat
thermometer has
a
skewer-like
probe
at
one
cnd
of
the
cable
and
a
two-pronged plug
at
the other. Use
handle
of
plug and probe. rather
than cable, when inserting and
removing these parts from meat
and/or oven wall receptacle. After
preparing meat
and
placing in
roasting pan
on
rack, follow the
steps below for proper use
of
meat
t
hermorneter.
Step 1:
To gauge placement
of
probe, lay probe on outside
of
meat
along
top or side and mark with
finger
where edge
of
meat comes
on probe. Probe should be placed
so point rests in center of’ the
thickest part
of
roast.
Step
2:
Insert probe into meat up
to point marked
off
w ith fingers.
Point should not touch bone, fat or
gristle. Not more than 2”
of
probe,
not counting handle, should be
left
exposed outside
of
meat.
Step
3:
Plug
cable into receptacle
on oven wall. The prongs are
especially designed to only plug in
one way. Be certain to insert plug
into receptacle
all
the way. Close
oven door.
Step
4: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
recommended oven temperature,
for example
350°F.
See Roasting
Guide on page 18
for-
oven
temperature.
Step
5: Refer to guide near Meat
Thermometer Dial to determine
at what internal temperature meat
~,ill
b
e
dc)ne.
Then turn knob next
to dial to move pointer to correct
number (internal temperature)
on dial.
Step
6: When internal temperature
of roast reaches number you have
set, a buzzer sounds. To stop
buzzer, turn pointer to SIGNAL
OFF. Internal temperature of meat
can be determined at any time
during cooking by turning pointer
down
until buzzer sounds.
Step
7: When roast is done,
use care in removing plug from
receptacle. DO NOT PULL ON
CABLE. Remove meat from oven.
Since most meat continues cooking,
you may wish to remove the roast
5° to 10° sooner.
Step
8: Remove probe from meat,
using handle of probe
not
cable. Most
meats carve more easily if let stand
5 to 10 minutes. Let thermometer
cool and clean as directed in Cleaning
Guide on page 32. Do not leave
in oven.
See
Roasting Guide on page 20.
19
—
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