Temperature probe cooking tips
For casseroles, the tip of the probe should be in the center of the food. Stir foods when recom- mended. Replace the probe.
For liquids, balance the probe on a wooden spoon or spatula so the tip of the probe is in the center of the liquid.
For roasts, the tip of the probe should be in the center of the largest muscle, but not touching fat or bone.
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Casseroles cooked using the Temperature Probe should be made from precooked foods. Do not use raw meats, raw vegetables and cream sauces in casseroles.
Dry casseroles do not work well.
Thaw frozen casseroles and meats in the mi- crowave oven before inserting the probe.
If you are cooking individual servings such as mugs of soup, check the probe setting in sev- eral of the
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Dry meat loaf mixtures don’t work well.
Remember that roasts may vary in size, shape and composition. Use the timings for minutes per pound as a guideline as well as the Temperature Probe.
Starchy vegetables tend to stick to the Tem- perature Probe.
Cleaning the probe
1.Remove probe from microwave oven using hot pads.
2.Wipe probe with a hot sudsy cloth. Use a plastic scouring pad to remove stubborn foods.
3.Probe may be placed in the silverware basket of the dishwasher.