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

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.

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.   

For a Rolled Roast or Boneless Roast

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.

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. 

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.