GE JKP44GP Manuel d'utilisateur télécharger pdf (Page 13)

Roasting

tith

the Probe

See Roasting Guide.

Correct Placement of the

Temperature Probe

Oven has

a probe

in the upper

oven only.

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.

PROBE

I

(APPEARANCE MAY VARY)

The temperature

Probe

has a

skewer-1’ike

prob~

at one end and a

plug at the other end that goes into

a receptacle on the oven wall. Use

handles of the probe and plug

when inserting and removing from

meat and wall receptacle. 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.

After preparing meat and placing

it on roasting pan rack, follow these

steps for proper probe placement.

Step 1: Lay the probe on the

outside of the 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.

Step

2: Insert the probe into the

meat

up to the point marked off

with your finger. It should not

touch bone, fat or gristle.

Poultry

Insert probe into meatiest part of

inner thigh from below and

paralle

to the leg of a whole turkey.

Casseroles or Fish

Insert probe into center of dishes

such as meat loaf or casseroles.

When cooking fish, insert probe

from just above gill into meatiest

area, parallel to backbone.

Ham or Lamb

Insert probe into cut end, meatiest

part of ham or lamb without a

bone. For bone-in ham or lamb,

insert probe into center of lowest

large muscle or joint.

(continued next page)

No more than two inches of the

probe, not counting the handle,

should be left exposed outside the

meat.

13

.—

—

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 23 24

Commentaires sur ces manuels

Pas de commentaire