Jenn-Air W156 Use And Care Manual page 24

Hints on Successful Use of
the Probe 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 conven-
tional 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 roast, insert probe after 11/2 to 2 hours.
• Probe feature can be used to register internal temperature of other foods, such
as meat loaf.
• To clean cooled probe, wipe with a soapy dishcloth. Do not submerge probe
in water.
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