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e After reading the thermometer
once, push it further into the meat
1/2 inch more and read it again. If
the temperature drops, retum the
meat to the oven for more
cooking.
eCheck poultry with thermometer
in 2-3 places to ensure adequate
doneness.
e Remove roasted meats from the
oven when the thermometer
registers 5°F to 10°F lower than
the desired temperature. The meat
will continue to cook after removal
from the oven.
e Poultry and roasts will be easier to
carve if loosely covered with foil
and allowed to stand 10 to 15
minutes after removal from the
oven.
Temperature Probe
The Temperature Probe is the most
accurate guide to the degree of
doneness of meat. Use it when
roasting any type of meat or
poultry.
1. Insert the Temperature Probe into
the center of the thickest portion
of meat or into the inner thigh or
breast of poultry, away from fat
or bone.
2. Place pan with meat on rack that
has been centered in the oven.
3. Open the Temperature Probe
cover located on the left side of
the oven wall. Insert plug into
jack. (Keep the top of the probe
as far as possible from the heat
source.)
4. Close the oven door.
5. Set the Thermostat to the desired
roasting temperature.
6. To set the oven to turn off
automatically, when the
Temperature Probe temperature
is reached, tum the Selector to
TIME BAKE.
TEMP
PROBE
7. Touch the Lower Oven TEMP
PROBE Command Pad.
8. Touch the Number Pads for the
highest temperature you want
the food to reach, between 90°F
and 200°F. The display will show
the numbers you touched in the
order you touched them.
9. Touch START. The display will
show the time of day or go blank
(if time of day has not been set).
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