android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

How toProbe a Roast

For any roasts it is best to use an internal meat thermometer, such as an iGrill® to ensure that your roast is perfectly cooked. For best results, it is important that your probe placement is accurate.

For a Leg Roast

Leg Roast Probe 1

The tip of the probe should be in the centre of the thickest part of the meat. Using the length of the probe, measure to the centre point of the roast, marking on the probe with your fingers.

Leg Roast Probe 2

Keeping your fingers marked on the probe, insert the probe through the centre of the roast, ensuring to avoid touching any bones. If the probe tip is touching a bone the temperature will read incorrectly.   

Leg Roast Probe 3

For a Rolled Roast or Boneless Roast

Rolled Roast Probe 1

The tip of the probe should be in the centre of the thickest part of the meat. Using the length of the probe, measure to the centre point of the roast, marking on the probe with your fingers.

Rolled Roast Probe 2

Keeping your fingers marked on the probe, insert the probe through the centre of the roast. If the probe tip is touching a bone the temperature will read incorrectly. 

Rolled Roast Probe 3

It is best to insert the probe straight into the centre, you can insert it from the side of the roast however if the roast is long, you will not reach the centre of the roast. Also, there will be a probe hole across the slices when serving.

Let's Gear up Recommended Tools