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To set probe:
1. Insert the probe into the food. Place prepared food on
the desired oven rack position and slide into the oven.
2. Plug the connector end of the probe all the way into the
probe receptacle while the oven is still cool. The recep-
tacle is located on the upper left front oven cavity wall
(See
Figure
27).
3. When the probe is set, an acceptance tone will sound,
the probe icon will illuminate, and the actual probe
temperature appears in the display (See
Close the oven door.
Figure 30: Probe set showing probe temperature
4. Press probe key once. Enter the desired target food
temperature using the numeric keys and set tempera-
ture for food type.
Note: The minimum setting is 140ºF (60ºC); the maximum
is 210ºF (99ºC). Default is 170ºF (77ºC).
5. Press START to accept the target temperature.
6. Set for Quick Preheat, Bake, convection bake, or
convection roast and if necessary adjust the oven
temperature accordingly.
7. The control will provide three beeps when the internal
target temperature is reached.
8. The oven will automatically change to a Keep Warm
setting and the actual probe temperature will remain in
the display. Keep Warm will maintain the oven tempera-
ture at 170°F (77°C) for 3 hours unless otherwise
cancelled.
9.
To stop cooking at any time, press OFF.
.
NOTE
During cooking the internal food temperature will display
by default. To see the target temperature press the probe
key once. After 6 seconds the display will revert to the
internal food temperature. To assure accuracy, do not
remove the probe from the food or receptacle until the
desired internal temperature is reached.
If the probe is removed from the receptacle only, the
Figure
30).
probe feature will cancel but the oven will continue to
cook. If the probe is removed from the food only, the
probe feature will remain active and may eventually
generate a probe too hot message.
To change the target temperature while cooking, press
the probe key once. Use the numeric keys to change the
temperature. Press the START key to accept any change.
Table 3:
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Stuffing (cooked alone or in bird)
Ham Fresh (raw)
Ham Pre-cooked (to reheat)
Eggs dishes
Leftovers and Casseroles
The U.S. Department of Agriculture states, "Rare fresh beef is popular,
but you should know that cooking it to only 140°F (60°C) means some
food poisoning organisms may survive." (Source: Safe Food Book, Your
Kitchen Guide, USDA) Visit the USDA Food Safety and Inspection
website at www.fsis.usda.gov
SETTING OVEN CONTROLS
USDA recommended minimum internal cooking
temperatures
Food Type
Internal Temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
140°F (60°C
160°F (71°C)
165°F (74°C)
33
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