GE ZET2R, ZET1R Using the Probe for Roasting, Temperature probe, Proper placement of the probe

Using the Probe for Roasting

Wall Oven

Temperature 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.

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 oven outlet.

•To avoid damaging the 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.

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

•Never leave the probe inside the oven during a broil or self-cleaning cycle.

•Do not store the probe in the oven.

Cable

Plug

Probe

Handles

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.

Proper placement of the probe

After preparing the meat and placing it on the broiler pan grid, follow these directions for proper probe placement.

•The tip of the probe should rest in the center of the thickest meaty part of the roast.

•The probe must be inserted completely into the meat, up to the handle, in order for it to read the temperature properly. It should not touch the 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 large muscle or joint.

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.

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

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