Meat Thermometer - Hotpoint JKP65WV Use And Care Instructions Manual

Meat Thermometer

DO NOT USE THE MEAT
THERMOMETER WITH THE
ROTISSERIE.
For many foods, especially
roasts and poultry, internal food
temperature is the best test for
doneness. The meat thermometer
by cooking foods to the exact
doneness you want. The meat
thermometer has a skewer-like
probe at one end of the cable and a
two-pronged plug at the other. Use
handle of plug and probe, rather
than cable, when inserting and
removing these parts from meat
and/or oven wall receptacle. After
preparing meat and placing in
roasting pan on rack, follow the
steps below for proper use of meat
thermometer.
Step 1: To gauge placement of
probe, lay probe on outside of meat
finger where edge of meat comes
on probe. Probe should be placed
so point rests in center of the
thickest part of roast.
(on m~d~i~ ~~ equipped)
Step 2: Insert probe into meat up
to point marked off with fingers.
Point should not touch bone, fat or
gristle. Not more than 2" of probe,
not counting handle, should be left
exposed outside of meat.
Step 3: Plug cable into receptacle
on oven wall. The prongs are
especially designed to only plug in
one way. Be certain to insert plug
into receptacle all the way. Close
oven door.
Step 4: Turn OVEN SET knob to
BAKE and OVEN TEMP knob to
recommended oven temperature,
for example 350°F. See Roasting
Guide on page 18 for oven
temperature.
Step 5: Refer to guide near Meat
Thermometer Dial to determine
at what internal temperature meat
will be done. Then turn knob next
to dial to move pointer to correct
number (internal temperature)
on dial.
Step 6: When internal temperature
of roast reaches number you have
set, a buzzer sounds. To stop
buzzer, turn pointer to SIGNAL
OFF. Internal temperature of meat
can be determined at any time
during cooking by turning pointer
down until buzzer sounds.
Step 7: When roast is done,
use care in removing plug from
receptacle. DO N~ PULL ON
CABLE. Remove meat from oven.
Since most meat continues cooking,
you may wish to remove the roast
5° to 10° sooner.
meats carve more easily if let stand
5 to 10 minutes. Let thermometer
cool and clean as directd in Cleaning
Guide on page 32. Do not leave
in oven.
See Roasting Guide on page 20.