35
Regular Roasting
Regular Roasting with the Pr
obe
REGULAR ROASTING WITH THE PROBE
See the Regular Roasting Guide.
Correct Placement of the Temperature Probe
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 self-
cleaning cycle.
For many foods, especially roasts and poultry, internal
food temperature is the best test for doneness. The
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 automatically shuts off.
The temperature probe has a skewer-like probe at
one end and a plug at the other end that goes into the
outlet on the oven wall.
Use the handles of the probe and plug when
inserting and removing them from the meat and
wall outlet. Do not use tongs to pull on the cable
when removing the probe—they might damage it.
TO AVOID BREAKING THE PROBE, MAKE
SURE FOOD IS COMPLETELY DEFROSTED
BEFORE INSERTING.
Ham or Lamb
Casseroles or Fish
Poultry
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 lowest large muscle or joint.
Insert the probe into the center of
dishes such as meat loaf or
casseroles. When cooking fish,
insert the probe from just above
the gill into the meatiest area,
parallel to the backbone.
Insert the probe into the meatiest
part of the inner thigh from below
and parallel to the leg of a whole
turkey.
(continued next page)
After preparing the meat and placing it on a trivet or
on the broiler pan grid, follow these directions for
proper probe placement.
1. Lay the probe on the
outside of the meat
along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. The point
should rest in the center
of the thickest meaty
part of the roast.
2. Insert the probe into
the meat up to the
point marked off
with your finger. It
should not touch the
bone, fat or gristle.
No more than 2 inches
of the probe, not
counting the handle,
should be left exposed
outside the meat.
Plug
Cable
Probe
Handles
(appearance may vary)
Summary of Contents for JBP95
Page 57: ...57 The Problem Solver NOTES...
Page 58: ...NOTES 58...
