Meat Thermometer Models JRM4GJ, JKn6GJ
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
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 with 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 14 for oven temperature.
Step 5: Refer to chart near Meat Thermometer Dial to determine at what internal temperature meat will be done. 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 USE CABLE. Remove meat from oven. Since most meat continues cooking, you may wish to remove 5° to 10° sooner.
Step 8: Remove probe from meat, using handle of probe not cable. Most meats carve easier if let stand 5 to 10 minutes. Let thermometer cool and clean as directed in Cleaning Guide on page 24. Do not leave
in oven.
See Roasting Guide on page 14.
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