Manual

Hh ts on Successful Use of

the Probe Temp Feature

The probe should be located in the center of the thickest part of a roast. Plan

the placement of the probe tip by laying it on the outside of the meat,

marking with finger where edge of meat comes on the probe. Insert probe

into thickest part of muscle up to the marking held by finger.

Tip of probe should not touch fat, bone or gristle.

For turkeys and large poultry products, insert probe into the thickest part of

the inner thigh. Because of variables in cooking poultry, such as size and

shape, use the thermometer as a guide to the degree of doneness but also

use conventional methods, squeezing or wiggling drumstick, to test for

doneness.

Because of the excellent insulation of the oven, the retained heat continues

to cook the meat after the signal has sounded and the oven has cycled off.

For this reason, it is important to remove the meat from the oven as soon as

the signal sounds.

Meats continue to cook after being removed from the oven. As a suggestion,

set the internal temperature 5 degrees below the desired final degree of

doneness. Allow the "standing time" before carving (15 to 20 minutes) to

finish cooking the food.

Use the roasting chart on page 21 as a guide to the length of cooking time to

help plan meal serving time for meats roasted in the convection oven.

Use the handle of the probe for inserting or removing. Do not pull on the

cable. Use a potholder to remove since probe becomes hot.

For frozen roasts, insert probe after 1_,_to 2 hours. Set controls for use with

PROBE TEMP (See page 22).

PROBE TEMP feature can be used to register internal temperature of other

foods, such as meat loaf and reheated casseroles. It can also be used to

check the temperature of other foods such as 105 ° to 115°F water to

dissolve yeast. (See NOTE, page 24.)

To clean cooled probe, wipe with a soapy dishcloth. Do not submerge probe

in water.