Roasting With The Probe - GE JTP44 Use And Care Manual

Correct Placement of the Temperature Probe
A temperature probe has been provided for use in
your new oven. This probe is designed to withstand
high temperatures. Temperature probes provided with
other products, such as those used for microwave
ovens, may not be desi&ned to withstand high
temperatures. Use of probes other than the one
provided with this product may result in damage to
the probe.
Never leave your probe inside the oven during a self-
cleaning cycle.
For many foods, especially roasts and poultry, internal
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.
After preparing the meat and placing it on a roasting
1. Lay the
probe on the
outside of the
or side and mark
with your finger
where the edge of
the meat comes to
on the probe. The
point should rest in
Ham or Lamb
without a bone. For bone-in ham
or lamb, insert the probe into the
center of the lowest large muscle
or
joint.

ROASTING WITH THE PROBE

See
the
Casseroles or Fish
Insert the probe into the center of
dishes such as meat loaf or
casseroles. When cooking fish,
insert the probe from just above
the gill into the meatiest area,
parallel to the backbone.
The temperature probe has a skewer-like probe at one
end and a plug at the other end that goes into a
receptacle on the oven wall.
Use the handles of the probe and plug when inserting
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
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
than
left
exposed outside the meat.
Poultry
Insert the probe into the meatiest
part of the inner thigh from below
and parallel to the leg of a whole
turkey.
(appearance may vary)