GE JKP17 Manuel d'utilisateur télécharger pdf (Page 24)

—

REGULAR ROASTING WITH THE

PROBE

See

the

Regular Roasting Guide.

—

Correct Placement of the Temperature Probe

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.

I_lse

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

self-

cleaning cycle.

For many foods, especially roasts and poultry, internal

food temperature is the best test for doneness. The

temperature probe takes the guesswork out of

rotisting

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

on the broiler pan grid, follow these directions for

proper probe placement.

Lay the probe on the

outside of the meat

along

the top or side

and mark with your

fjnger where the edge

of the meat comes to

on the probe. The point

should rest in the center

of the thickest meaty

part of the roast.

2. Insert the probe into

the meat

LIp

to the

point marked off

with your finger. It

should not touch the

bone, fat or gristle.

mow

tllatl

inclle,v

th[’

proh(~,

nor

coulltill<q

tile

Izamile,

should

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OLltLYi(le

the

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Ham or Lamb

For roasts with no bone, insert the

probe

jn[o

the meatiest part of

the

roast. For bone-in ham or lamb,

insert the probe into the center

tile

lowest

large

muscle or joint.

Casseroles or Fish

e,p

Insert the probe into the center of

dishes such as meat loaf or

casseroles. When

cookins fish.

insert the probe from just

above

the gill

inlo

the meatiest area,

parallel to the backbone.

Poultry

Insert the probe into the meatiest

part of the inner thigh from

below’

and parallel to the

leg

of’ a whole

turkey.

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GE JKP17 Manuel d'utilisateur Page 24

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