GE JKP44GP Roasting with the Probe SeeRoasting Guide, Correct Placement of the Temperature Probe

Roasting with the Probe SeeRoasting Guide.

Correct Placement of the

Temperature Probe

Oven has a probe in the upper oven only.

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.

_1_ "CABLE PROBE

After preparing meat and placing

it on roasting pan rack, follow these steps for proper probe placement.

Step 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. Point should rest in the center of the thickest meaty part of the roast.

Poultry

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

Casseroles or Fish

Insert probe into center of dishes such as meat loaf or casseroles.

When cooking fish, insert probe from just above gill into meatiest area, parallel to backbone.

_ HANDLES

(APPEARANCE MAY VARY)

Ham or Lamb

The temperature &obe has a skewer-1 'ike probe at one end and a plug at the other end that goes into a receptacle on the oven wall. Use handles of the probe and plug when inserting and removing from meat and wall receptacle. 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 IS

COMPLETELY DEFROSTED BEFORE INSERTING.

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

No more than two inches of the probe, not counting the handle, should be left exposed outside the meat.

Insert probe into cut end, meatiest part of ham or lamb without a bone. For bone-in ham or lamb, insert probe into center of lowest large muscle or joint.

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