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Roasting with probe, With probe, Correct placement of the temperature probe – GE Monogram ZEK73WP User Manual

Page 24: Ham or lamb poultry casseroles or fish

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WITH

PROBE

See the Roasting Guide.

Correct Placement of the Temperature Probe

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.

Cable

Probe

Plug

Handles

(appearance may vary)

After preparing the meat and placing it on a trivet or

2. Insert the probe

on the broiler pan grid, follow these steps for proper

into the meat up to

the point marked

1. Lay the probe on the

outside of

meat

along the top or side
and mark with your
finger where the edge
of the meat comes to
on the probe. Point
should rest in the
center of the thickest
meaty part of the roast.

off with your finger.
It should not touch
bone, fat or gristle.
No more than
inches of the probe,
not counting the
handle, should be
left exposed outside
the meat.

Ham or Lamb

Poultry

Casseroles or Fish

Insert

into meatiest

Part

of

Insert probe into cut end, meatiest

inner

from below and parallel

Insert probe into center of dishes

part of ham or lamb without a

to the leg of a whole turkey.

bone. For bone-in ham or lamb,

such as meat loaf or casseroles.

When cooking fish, insert probe

insert probe into center of lowest

from just above gill into meatiest

large muscle or joint.

area, parallel to backbone.

24

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