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Temperature probe
The temperature probe lets you cook roasts and poultry to the exact internal temperature you want,
taking the guess work out of determining whether a piece of meat is done or not.
You can use the temperature probe with the oven set to Bake, Convection Bake, or Convection Roast.
When you use the temperature probe, the internal temperature is shown on the display when it
reaches 100 °F.
1.
Push the temperature probe into the meat so
that the tip of the probe reaches the center
of the meat.
• When you insert the temperature probe,
make sure it does not contact bone, fat,
or gristle.
• For bone-in meats, insert the probe into
the center of the lowest and thickest
portion of the piece.
• For whole poultry (turkey, large chickens,
etc.), insert the probe into the thickest
part of the inner thigh, parallel to the leg.
• If you activate Keep Warm after cooking
is complete using the temperature
probe, the meat’s internal temperature
will exceed your initial settings.
• If you remove the temperature probe
while cooking is in process, the oven
shuts off in 60 seconds.
• The temperature probe may not function
properly if inserted into frozen food. (The
temperature probe icon doesn’t appear.)
2.
Insert the temperature probe plug into the
socket on the top side wall of the oven.
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