GE 164D2966P126 - Manual (Page 24)

REGULAR ROASTING THE
oven
Correct Placement of the Temperature
Your double oven has a probe in the upper oven
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
cycle.
many foods, especially roasts and poultry, internal
temperature is the best test for doneness. The
temperature probe takes the guesswork out roasting
by cooking foods to the exact doneness you want.
When the internal temperature of the food reaches
temperature you set, the oven
shuts off.
The temperature probe has a skewer-like probe at
1 end and a plug at the other end that goes into
outlet on the oven wall.
the handles of the probe and plug when
inserting removing them from the meat
outlet. not use tongs to pull on the cable
when removing the probe—they might
TO AVOID BREAKING THE PROBE, MAKE
FOOD IS COMPLETELY DEFROSTED
INSERTING.
Cable Probe
Plug \
“\
.
Handles
Appearance may vary
After preparing the meat and placing it on a trivet 2. Insert the probe
or the broiler pan grid, follow these steps for proper into the meat up to
probe placement.
1. Lay the probe on the
outside of the meat
along the top or side
and mark with your
where the edge
of the meat comes
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.
point marked
off with your finger.
Ham or Lamb Casseroles Fish Poultry
“’
&
7
,
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
Insert the probe into center
of dishes such as or
casseroles. When cooking fish,
insert the
from above
Insert the probe into the meatiest
part of the inner thigh from —
below and parallel to the of
a whole
the large muscle or joint. meatiest parallel
,
to the backbone.
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