Regular Roasting With The Probe - GE 164D2966P126 Use And Care Manual

REGULAR ROASTING WITH THE PROBE

Correct Placement of the Temperature Probe
Your double oven has a probe in the upper oven only.
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 designed 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
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 automatic~lly shuts off.
The temperature probe has a skewer-like probe at
1 end and a plug at the other end that goes into the
outlet on the oven wall.
After preparing the meat and placing it on a trivet
or the broiler pan grid, 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
of the meat comes t.
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.
Ham or Lamb
For roasts with no bone, insert the
probe into the meatiest part of the
roast. For bone-in ham or lamb,
insert the probe into the center of
the lowes~ large muscle or joint.
24
inserting and removing them from the meat and
when removing the probe—they might damage it,
TO AVOID BREAKING THE PROBE, MAKE
Plug
2. Insert the probe
into the meat up to
off with your finger.
Casseroles or Fish
"'
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7
Insert the probe into [he center
of dishes such as meat loJf or
casseroles. When cooking fish,
insert the rtrobe from iust above
to the backbone.
Cable
\
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.
Handles
Appearance may vary
point marked
Poultry
Insert the probe into the meatiest
part of the inner thigh from
below and parallel to the leg of
a whole turkev,
,
Probe
—