KITCHENAID KGRT607 - Manuel (Page 39)

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Using the temperature probe (some models)
The Temperature Probe is the most accurate
guide to the degree of doneness of meat. Use
it when baking, roasting any type of meat or
poultry, or cooking casseroles with liquid.
NOTES:
• Do not use the Temperature Probe when
broiling, convection broiling, dehydrating,
or raising bread.
• Unplug the Temperature Probe before
self-cleaning the oven.
1. Insert probe into food.
Insert the probe into the center of the
thickest portion of meat or into the inner
thigh or breast of poultry.
U
sing and C aring for Y our Oven
TO COOK
FOOD …
A little more
Moderately more
Much more
A little less
Moderately less
Much less
+5°F to +10°F
(+3°C to +6°C)
+15°F to +20°F
(+8°C to +11°C)
+25°F to +35°F
(+14°C to +19°C)
-5°F to -10°F
(-3°C to -6°C)
-15°F to -20°F
(-8°C to -11°C)
-25°F to -35°F
(-14°C to -19°C)
ADJUST BY
THIS NUMBER
OF DEGREES
How to determine the amount
of adjustment needed
The following chart tells you how much
to adjust the offset temperature to get
the desired cooking results. You can
determine cooking results by amount of
browning, moistness, and rising times
for baked foods.
2. Put food in oven.
Place meat on the convection roasting
rack, place rack on broiler pan, and
place pan in the center of the oven.
• Insert probe away from bone, fat and
gristle. At end of cooking time, reinsert probe
in a different place to confirm doneness.
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