GE Monogram ZET1P Manual Del Propietário página 15

Using the Probe fbr Roasting
W.ll Over_
7?mpera ture
probe
For many foods, especially roasts and poultry,
internal food temperature is the best test for
doneness. The temperature probe rakes the
guesswork out of roasting by cooking foods to
the exact doneness you want.
Use of probes other than the one provided
with this product may result in damage to the
probe.
Use the bandies of the probe and plug when
inserting and removing them flom the meat
and oven outlet.
To avoid damaging the probe, do not use
tongs to pull on the cable when removing it.
To avoid breaking the probe, make sure food
is completely deflosted before inserting.
To prevent possible burns, do not unplug
the probe flom the outlet until the oven
has cooled.
Never leave the probe inside the oven
during a broil or self:cleaning cycle.
Do not store the probe in the oven.
Plug
Cable
Handles
Probe
The temperature probe has a skewer-like probe at one end and a plug
at the other end that goes into the outlet in the oven.
PIDper
placement of
the probe
Af*er preparing the meat and placing it on
the broiler pan grid, fbllow these directions for
proper probe placement.
* The tip of the probe should rest in the center
of the thickest meaD_ part of the roast.
* The probe must be inserted completely into
the meat, up to the handle, in order for it to
read the temperature properly. It shoukt not
touch the bone, fat or gristle.
For roasts with no bone, insert the probe into
the meadest 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 fiom just above the gill into
the meatiest area, parallel to the backbone.
Insert the probe into the meatiest part of the
inner thigh
flom
below and parallel to the leg
of a whole turkey.
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