Jenn-Air JBS7524BS manual Temperature Probe, Oven Vent

Temperature Probe

The temperature probe allows you to measure the internal temperature of meat during cooking. The temperature probe measures between 86°F (30°C) and 212°F (100°C) to ensure that food is cooked to the desired temperature. The required internal temperature can be set for the type of food being cooked.

■The temperature probe should normally be inserted so that the tip of the probe is in the thickest part of the food, which takes the longest time to heat. Read this section for more information about the specific type of food you are cooking.

■Avoid placing the tip of the temperature probe in fatty areas of the food or where it is touching bone; these areas heat up more quickly and will give misleading temperature readings.

■The temperature probe should be positioned so that the tip does not touch the sides or bottom of the cookware.

■The temperature that is set must be higher than the current temperature of the food.

■Because the temperature probe can only be set to temperatures up to 212°F (100°C), the temperature probe cannot be used to make sweets, jams and marmalade, or food that needs to be cooked or simmered for a long period.

■Always unplug and remove the temperature probe from the oven before removing food.

■Do not immerse the temperature probe in water when cleaning. Simply wipe the temperature probe clean with a clean, damp cloth or paper towel with mild detergent and water after use.

■To avoid damage to the temperature probe, do not use the oven with the temperature probe in the oven cavity if it is not plugged into the oven.

■To ensure proper results and to avoid damage to your oven, use only the temperature probe supplied with the oven.

■For recipes that require preheating, place the food in the oven with the temperature probe inserted only after preheating. Be sure to plug the temperature probe into the temperature probe connector in the oven chamber.

IMPORTANT: Position the temperature probe accurately in the meat to obtain good cooking results.

If the meat you are cooking has very irregular thicknesses, check the temperature in multiple areas to make sure it is cooked properly before removing it from the oven.

Chicken

When the temperature probe is used to roast chicken, the tip of the temperature probe should be positioned in the fleshiest part of the chicken, on the inside of the thigh just behind the leg.

Make sure that it does not touch any bones, and that the tip is not positioned in a hollow part of the chicken.

Lamb

When cooking a leg of lamb, insert the temperature probe tip into the thickest part so that it does not touch the bone.

Beef and Pork

When cooking beef and pork, the temperature probe should be inserted into the end or side of the meat rather than through the top.

Fish

The temperature probe can be used when cooking whole, large pieces of fish. Position the top of the temperature probe in the thickest part, not too close to the backbone.

To Use the Temperature Probe:

1.Before you place the food in the oven, insert the temperature probe fully into the fleshiest part of the meat, avoiding bones and fatty parts.

Make sure that as much as possible of the probe length is inserted into the food.

Correct Incorrect

2.Place the prepared food in the oven.

3.Flip back the probe lid (located on the left side wall of the oven cavity) and connect the temperature probe to the oven wall socket. Close the door, making sure that you do not close the temperature probe cord in the door.

Oven Vent

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A. Oven vent

The oven vent should not be blocked or covered since it allows the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking. Do not set plastics, paper or other items that could melt or burn near the oven vent.

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