Instructions

Using the probe.

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.

Operating Instructions Safety

The temperature probe has a skewer-like probe at one end and a plug at the other end that goes into the outlet in the oven.

Use of probes other than the one provided with this product may result in damage to the probe.

Use the handles of the probe and plug when inserting and removing them from the meat and outlet.

■To avoid damaging your probe, do not use tongs to pull on the cable when removing it.

■To avoid breaking the probe, make sure food is completely defrosted before inserting.

Cable

Plug

Probe

Handles

■To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.

■Never leave your probe inside the oven during a self-cleaning cycle.■Do not store the probe in the oven.

Consumer Support Troubleshooting Tips Care and Cleaning

After preparing the food, follow these directions for proper probe placement:

■The tip of the probe should rest in the center of the food and should not touch bone, fat or gristle.

■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, largest muscle or joint.

■For meat loaf or casseroles – insert the probe into the center of the food so that as much as possible of the metal shaft is covered.

■For fish – insert the probe from just above the gill into the meatiest area parallel to the backbone.

■For a whole turkey – insert the probe into the meatiest part of the inner thigh from below and parallel to the leg.

■For a turkey breast – insert the probe into the meatiest part of the breast meat.

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