GE JKP18 Regular Roasting With The Probe, Ham or Lamb, Casseroles or Fish, Poultry, ec?~~’~

REGULAR ROASTING WITH THE PROBE

See the Regular Roasting Guide.

Correct Placement of the Temperature Probe

A temperature probe has been provided for use in your

new oven. This probe is designed to withstand high temperatures. Temperature probes provided with other products, such as those used for microwave ovens, may not be designed to withstand high temperatures. Use of probes other than the one provided with this product may result in damage to the probe.

Never leave your probe inside the oven during a self- cleaning cycle.

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. When the internal temperature of the food reaches the temperature you set, the oven automatically shuts off.

Use the handles of the probe and plug when inserting and removing them from the meat and wall outlet. Do not use tongs to pull on the cable when removing the probe—they might damage it.

TO AVOID BREAKING THE PROBE, MAKE SURE FOOD 1S COMPLETELY DEFROSTED BEFORE INSERTING.

CableProbe

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Plug

The temperature probe has a skewer-like probe at	Handles
one end and a plug at the other end that goes into the	(appearance may vary)
outlet on the oven wall.

After preparing the meat and placing it on a trivet or on the broiler pan grid, follow these directions for proper probe place-merit.

1.Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe. The point should rest in the center of the thickest meaty part of the roast.

2.Insert the probe into the meat up to the point marked off with your finger. It should not touch the bone, fat or gristle.

No tnore than 2 inches of’the probe, not counting the handle, sholdd be left exposed olltside the nleat.

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Ham or Lamb

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 large muscle or joint.

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Casseroles or Fish

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Insert the probe into the center of dishes such as meat loaf or casseroles. When cooking fish, insert the probe from just above the gill into the meatiest area, parallel to the backbone.

Poultry

Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.