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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 holder.
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
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