Cooking Tips
Using the Meat Probe (Premiere Models)
For ma ny foo ds, especially roasts a nd p oultry, i nternal fo od temperature is the best test for doneness.The meat probe takes the g uesswork out of roasting by c ooking f oods t o t he e xact doneness you want. NOTE: Double oven models have a probe in the upper oven only.
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 wheninserting and removingthem from the meat and outlet.
•To avoid damagingyour probe, do not use tongs to pull on the cable when removing.
•To avoid breaking the probe, make sure food is completely defrosted before inserting.
•To prevent possible burns, donot unplug the probe from the outlet untilthe oven has cooled.
•Never leave the probe inside the oven during a
•Do not store the probein the oven.
After preparing the meat and placingon broiler pan, follow these steps for proper probe placement.
1.Lay the probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the probe. Thepoint should rest in the center of the thickest meaty part of the roast.
2.Insert the probe completely intothe meat. 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
3.When setting the probe temperature,it is recommended to set the temperature about10° F (4° C) lower than desired internal
temperature. The meat will continue to cook when removed from the o ven and will reach the desired do neness w hile “standing”.
Conventional Roasting Chart
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Food | Weight | Temp | (min/lb) | Position | Temp |
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BEEF |
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Rib Roast |
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Rare | 3 | - 6 lbs | 325° F (163° C) | 25 | - 30 | 2 | 140° F (60° C) |
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Medium | 3 | - 6 lbs | 325° F (163° C) | 30 | - 35 |
| 155° F (68° C) |
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Well done | 3 | - 6 lbs | 325° F (163° C) | 35 | - 40 |
| 170° F (77° C) |
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Rump Roast |
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Medium | 3 | - 6 lbs | 325° F (163° C) | 35 | - 40 | 2 | 155° F (68° C) |
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Well done | 3 | - 6 lbs | 325° F (163° C) | 40 | - 45 |
| 170° F (77° C) |
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Tip Roast |
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Medium | 3 | - 6 lbs | 325° F (163° C) | 40 | - 45 | 2 | 155° F (68° C) |
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Well done | 3 | - 6 lbs | 325° F (163° C) | 45 | - 50 |
| 170° F (77° C) |
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LAMB |
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Lamb Leg | 3 | - 6 lbs | 325° F (162° C) | 30 | - 40 | 2 | 180° F (82° C) |
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PORK |
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Pork Loin | 3 | - 6 lbs | 325° F (162° C) | 35 | - 40 | 2 | 180° F (82° C) |
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Pork Chops |
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| 350° F (177° C) | 55 | - 60 | 3 | 180° F (82° C) |
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1" thick |
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| total time |
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Ham, fully | 8 | - 12 lbs | 325° F (163° C) | 17 | - 20 | 1 | 130° F (54° C) |
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Cooked |
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POULTRY |
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Chicken, Whole | 3 | - 6 lbs | 375° F (191° C) | 30 - 35 | 1 | 180° F (82° C) |
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Turkey, | 10 - 16 lbs | 325° F (163° C) | 15 | - 20 | 1 | 180° F (82° C) |
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Unstuffed |
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Turkey | 20 - 24 lbs | 325° F (163° C) | 15 | - 20 | 1 | 180° F (82° C) |
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Turkey, Stuffed | 10 - 16 lbs | 325° F (163° C) | 17 | - 22 | 1 | 180° F (82° C) |
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Turkey, Stuffed | 20 - 24 lbs | 325° F (163° C) | 17 | - 22 | 1 | 180° F (82° C) |
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Turkey Breast | 4 | - 6 lbs | 325° F (163° C) | 18 | - 22 | 1 | 180° F (82° C) |
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32 | 33 |
