Temperature Probe Feature - Wolf Dual Fuel Ranges Use & Care Manual

Dual Fuel Range Oven Operation

Temperature Probe Feature

The temperature probe measures doneness by measuring
the internal temperature of food without opening the oven
door. It is a convenient and accurate way to achieve the
perfect doneness regardless of the type, cut or weight of
the food. Calculating a total cooking time by weight is no
longer necessary using this feature. Use with all modes
except broil and convection broil modes.
IMPORTANT NOTE: The accuracy of the probe is
decreased for all temperatures below 100°F
taken directly from the refrigerator could display the
incorrect temperature until it has reached 100°F
WOLF TIPS FOR SUCCESS
• Insert sensor into the thickest part of meat before
placing in oven.
• To determine the center, hold sensor outside of the
meat with point at center of cut. Mark length of inser-
tion by placing your fingers on sensor at top of meat.
Move sensor to thickest part of meat and insert up to
your fingers.
• Standing time refers to the 10- to 15-minute time
period the meat rests before being carved. This helps
more juices to be retained in the meat.
• For poultry, insert probe into the thickest part of the
thigh.
• Use aluminum foil to cover meat during the standing
time to help keep it hot before carving.
• Wash probe by hand; do not soak or clean in the
dishwasher.
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are
USDA recommended carving temperatures.
INTERNAL TEMPERATURE
DONENESS
BEEF, LAMB AND VEAL
. Food
(40°C)
Rare
Medium Rare
Medium
.
(40°C)
Well Done
PORK
Well Done
POULTRY
Well Done Breast
Well Done Thigh
Well Done Stuffing
36
INTERNAL TEMP
140°F
(60°C)
145°F
(65°C)
160°F
(70°C)
170°F
(75°C)
170°F
(75°C)
170°F
(75°C)
180°F
(80°C)
165°F
(75°C)