GE JKP76 Use And Care Manual page 40

Correct Placement of the Temperature Probe
NOTE: The temperature probe serves both the lower
oven and the microwave oven.
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.
When the internal temperature of the food reaches the
temperature you set, the oven automatically shuts off.
The temperature probe has a skewer-like probe at
one end and a plug at the other end that goes into the
outlet on the oven wall.
Use the handles of the probe and plug when
inserting and removing them from the meat and
wall outlet. Do not use tongs to pull on the cable
when removing the probe—they might damage it.
TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED
BEFORE INSERTING.
After preparing the meat and placing it on a trivet or
on the broiler pan rack, 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. Point should
rest in the center of the
thickest meaty part of
the roast.
Ham or Lamb
Insert probe into cut end, meatiest
part of ham or lamb without a
bone. For bone-in ham or lamb,
insert probe into center of lowest
large muscle or joint.
40
ROASTING WITH THE PROBE
See the Roasting Guide.
Poultry
Insert probe into meatiest part of
inner thigh from below and parallel
to the leg of a whole turkey.
Cable
Plug
Handles
2. Insert the probe into the
meat up to the point
marked off with your
finger. It should not
touch bone, fat or
gristle. No more than
two inches of the probe,
not counting the handle,
should be left exposed
outside the meat.
Casseroles or Fish
Insert probe into center of dishes
such as meat loaf or casseroles.
When cooking fish, insert probe
from just above gill into meatiest
area, parallel to backbone.
Probe
(appearance may vary)