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(Model Wn%'Km)
For many foods, especially roasts
and poultry, internal food tempera-
ture is the best test for doneness.
The meal thermometer takes the
guesswork out of roasting by
cooking foods to the exact done-
ness you want. The meat ther-
mometer 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.
!?@ 1: To gauge placement of
probe, lay probe on outside of meat
along top or side and mark with
finger where edge of meat comes on
probe. Probe siould be placed so
point rests in center of the thickest
part of roast.
/
%P
z: ~nser~ probe into meat UP tO
~~int marked
off with fingers.
Point
~hould not touch bone, fat or gristle.
Not more than 2" of probe, not
counting handle should be left
exposed outside of meat. NOTE:
To obtain best results with poultry,
place
point of probe in center of
stuffing; see Roasting Chart for
doneness temperature of stuffing.
Step 3: plug cable into receptacle
on oven wall. The prongs are spe-
cially designed to only plug in one
way. Be certain to insert plug into
receptacle all the way. Close oven
door.
Step 4: TurnOVEN SET Knob to
BAKE and OVEN TEMP Knob
to recommended oven temperature,
for example 350°. See Roasting
Chart on-page 33 for oven
-
temperature.
Step 5: Refer to chart 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) cm dial.
20
@
Step 6: When internaltemperature
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.
Ste~ 7: When roast is done, use
car; in removing plug from recep-
tacle. DO NOT USE CABLE. Re-
move meat from oven. Since most
meat continues cooking, you may
wish to remove 5°-100 sooner.
Step 8: Remove probe from meat,
using handle of probe
not
cable.
Most meats carve easier if let stand
5 to 10 minutes. Let thermometer
cool and clean as directed in Clean-
ing Chart on page 29, Do not leave
in oven.
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