Roasting Recommendations
Roasting using the Roast Probe
Use of the roast probe enables the roasting process to be monitored sim- ply and reliably.
The tip of the probe measures the core temperature at the center of the meat while it is cooking.
When the
Using the roast probe for best effect.
Prepare the meat in the usual man- ner and place it the oven (in a pot or on the rack).
Roasting bags or aluminum foil may be also be used, but only if left open at the ends. Insert the probe through the foil or bag.
Insert the probe into the center of the meat, making certain that it does not touch a bone or fatty portion of the meat. If it is inserted into fat or touches a bone, the oven may turn off too soon and the meat may be undercooked.
When roasting poultry, the best place to insert the probe is in the thickest part of the meat between the thigh and body.
Insert the short end of the probe into the socket on the right side of the oven until it clicks into place. A sug- gested roasting temperature of
140°F/60°C will appear in the display once the probe is correctly inserted.
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