Publicité
Using the 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.
The temperature probe has a
skewer-like probe at one end and a
plug at the other end that goes into
the outlet in the oven.
10
All manuals and user guides at all-guides.com
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 outlet.
I
To avoid damaging your probe, do not use
tongs to pull on the cable when removing it.
I
To avoid breaking the probe, make sure food is
completely defrosted before inserting.
After preparing the food, follow these
directions for proper probe placement:
I
The tip of the probe should rest in the
center of the food and should not
touch bone, fat or gristle.
I
For roasts with no bone – insert the
probe into the meatiest part of the
roast.
I
For bone-in ham or lamb – insert the
probe into the center of the lowest,
largest muscle or joint.
I
For meat loaf or casseroles – insert the
probe into the center of the food so
that as much as possible of the metal
shaft is covered.
Cable
Plug
Handles
I
To prevent possible burns, do not unplug
the probe from the outlet until the oven
has cooled.
I
Never leave your probe inside the oven during
a self-cleaning cycle.
I
Do not store the probe in the oven.
I
For fish – insert the probe from just
above the gill into the meatiest area
parallel to the backbone.
I
For a whole turkey – insert the probe
into the meatiest part of the inner
thigh from below and parallel to
the leg.
I
For a turkey breast – insert the probe
into the meatiest part of the breast
meat.
Probe
Publicité
