Using the meat probe (analog clock model)
For many foods, especially roasts and poultry, internal food temperature is the best test for doneness. The meat probe takes the guesswork out of roasting by cooking foods to the exact doneness you want. NOTE: Double oven models have a probe in the upper oven only.
Conventional Roasting Chart
FOOD | PAN SIZE | OVEN | TIME | INTERNAL |
|
| TEMP(oF) | (min/lb) | TEMP(oF) |
BEEF |
|
|
|
|
Rib Roast | 4 - 6 | 325 |
|
|
•Rare |
|
| 25 | 140 |
•Medium |
|
| 30 | 155 |
Use of probes other than the one provided with this product may
result in damage to the probe. Plug Use the handles of the probe and
plug when inserting and removing them from the meat and outlet.
Cable
Probe
Handles
•Well done |
|
|
|
|
| 40 | 170 |
Rump Roast | 4 - 6 | 325 |
|
•Medium |
| 25 | 155 |
•Well done |
| 30 | 170 |
•To avoid damaging your 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, do not unplug the probe from the outlet until the oven has cooled.
•Never leave the probe inside the oven during a
After preparing the meat and placing on 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.
The point should rest in the center of the thickest meaty part of the roast.
2.Insert the probe completely into the 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
insert the probe into the center of the lowest large muscle or joint. Insert the probe into the meatiest part of the inner thigh from below and parallel to the leg of a whole turkey.
3.When setting the probe temperature, it is
recommended to set the temperature about 10 degrees lower
than desired internal temperature. The meat will continue to cook when removed from the oven and will reach the desired while “standing”.
Tip Roast | 3 | - 4 | 325 |
|
| |
•Medium |
|
|
|
| 35 | 155 |
•Well done |
|
|
|
| 40 | 170 |
LAMB |
|
|
|
|
|
|
Lamb Leg | 3 | - 5 | 325 | 30 | 180 | |
PORK |
|
|
|
|
|
|
Pork Loin | 3 | - 5 | 325 | 35 | 180 | |
Pork Chops |
|
|
|
|
|
|
1" thick | 1 | - 1¼ | 350 | 55 - 60 | N/A | |
|
|
|
|
| Total Time |
|
Ham, fully |
|
|
|
|
|
|
Cooked |
| 5 |
| 325 | 18 | 130 |
POULTRY |
|
|
|
|
|
|
Chicken, |
|
|
|
|
|
|
Whole | 375 | 30 | 180 | |||
Turkey, |
|
|
|
|
|
|
Unstuffed | 12 | - 16 | 325 | 16 - 20 | 180 | |
Turkey, | 20 | - 24 | 325 | 16 - 20 | 180 | |
Turkey, |
|
|
|
|
|
|
Stuffed | 12 | - 16 | 325 | 17 - 21 | 180 | |
Turkey, |
|
|
|
|
|
|
Stuffed | 20 | - 24 | 325 | 17 - 21 | 180 | |
Turkey Breast | 4 | - 6 | 325 | 20 | 180 | |
28 | 29 |
