FRIGIDAIRE FGEF308TNF - Manual (Page 25)

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SETTING OVEN CONTROLS
1/2
USING AND SETTING MEAT 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 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 fi nd the center of the food
visually measure with the probe (See Fig. 1). When
cooking fi sh, 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).
Fig. 1
Fig. 2
USDA Minimum Recommended Internal Food
Temperature
For more informations, visit: www.isitdoneyet.gov
Fish
Beef, Veal,
Lamb Steaks &
Roasts
Pork
145°F
63°C
145°F
63°C
160°F
71°C
Egg Dishes Beef, Veal,
Lamb Ground
Turkey, Chicken
& Duck Whole,
Pieces & Ground
160°F
71°C
160°F
71°C
165°F
74°C