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
•Do not store the probe in the oven.
Cable
Plug
Probe
Handles
The temperature probe has a
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
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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