Frigidaire CGEF308TNF2 Use And Care Manual page 25

USING AND SETTING HEAT PROBE
(UPPER OVEN ONLY)
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 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 Heat 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).
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Fig, 1
Fig, 2
USDA Minimum Recommended Internal Food
Temperature
Fish Lamb Steaks &; Pork
63°C 63°C 71°C
Lamb Ground &Duck Whole;
Pieces & Ground
71°C 71°C 74°C
For more informations, visit: www.isitdoneyet.gov