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Setting Oven Controls
Using and Setting Meat Probe
Checking
the internal
temperature
of your
food
is the most
effective
way
of insuring
that
your
food
has been
properly
cooked.
When
cooking
meat
such as roasts,
hams
or poultry
you can
use the meat
probe
to check
the internal
temperature
without
any guesswork.
For
some
foods,
especially
poultry
and
roasts,
testing
the internal
temperature
is the best
method
to
insure properly
cooked
meats.
Important
things to consider:
•
Use only the probe
supplied
with
your
appliance;
any other
may
result
in damage
to the probe
or the appliance.
•
Handle
the probe
carefully
when
inserting
and
removing
from
the food
or the receptacle.
•
Do not use tongs
to pull the cable
when
inserting
or removing
the probe
from
the food
or the receptacle.
•
Defrost
your
food
completely
before
inserting
the probe
to avoid
damaging
probe.
•
Never
leave
or store
the probe
inside the oven when
not in use.
•
To
prevent
the possibility
of burns,
after
cooking
carefully
unplug
the probe
using
a pot holden
Proper Meat Probe placement:
•
Always
insert the probe
so that
the tip
rests in the
center
of the thickest
part
of the meat.
Do
not
allow
the probe
to touch
bone,
fat, gristle
or the
pan.
•
For bone-in
ham
or lamb,
insert the probe
into
the center
of the lowest
large
muscle
or joint
.
For dishes
such as meat
loaf
or casseroles,
insert
the probe
into the center
of the food.
To find
the center
of the food
visually
measure
with
the
probe
(See Fig. 1). When
cooking
fish, insert the
probe
just above
the gill.
•
For whole
poultry
or turkey,
insert the probe
into
the thickest
part
of the inner thigh,
below
the leg
(See Fig. 2).
1/2
Fig. 1
Fig. 2
19
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