GE Monogram 27" Owner's Manual

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23Using the ProbeWall OvenTemperatureprobeNOTE: Double oven models have a probe in the upperoven only.For many foods, especially roasts and poultry,internal food temperature is the best test fordoneness. The temperature probe takes theguesswork out of roasting by cooking foods tothe exact doneness you want.Use of probes other than the one provided withthis product may result in damage to the probe.Use the handles of the probe and plug wheninserting and removing them from the meatand outlet.• To avoid damaging your probe, do not usetongs to pull on the cable when removing it.• To avoid breaking the probe, make sure foodis completely defrosted before inserting.• To prevent possible burns, do not unplug theprobe from the outlet until the oven hascooled.• Never leave your probe inside the oven duringa self-cleaning cycle.• Do not store the probe in the oven.CableProbeHandlesPlugThe temperature probe has a skewer-like probe at one end and aplug at the other end that goes into the outlet in the oven.Properplacementof the probeAfter preparing the meat and placing it on atrivet or on the broiler pan grid, follow thesedirections for proper probe placement.1 Lay the probe on the outside of the meatalong the top or side and mark with yourfinger where the edge of the meat comes toon the probe. The point should rest in thecenter of the thickest meaty part of the roast.2 Insert the probe completely into the meat. Itshould not touch the bone, fat or gristle.For roasts with no bone, insert the probe intothe meatiest part of the roast. For bone-in hamor lamb, insert the probe into the center of thelowest large muscle or joint.Insert the probe into the center of dishes suchas meat loaf or casseroles. When cooking fish,insert the probe from just above the gill into themeatiest area, parallel to the backbone.Insert the probe into the meatiest part of theinner thigh from below and parallel to the legof a whole turkey.