Probe Too Hot Message - Electrolux FGES3065P series Service Manual

Section 3 Electronic Control Guide
Figure 28: Probe set to continue cooking
To set the oven to automatically stop cooking and
start warm once reaching target temperature:
1. Press and hold the probe key for 6 seconds.
2. Press the self clean key and toggle until CAnCEL
appears, as shown in
accept.
Figure 29: Probe set to cancel cooking

Probe too hot message:

When the message Prob... Too... Hot... flashes in the
display, the probe temperature has exceeded 250°F (121°C).
If the probe is not removed, this message may continue
until the sensor reaches 300°F (149°C) or higher, and oven
will automatically turn off. Be sure the probe sensor is fully
covered by the food.

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 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.
3-12
Figure 29, then press start to
Table 5: USDA recommended minimum internal
cooking temperatures
Food Type
Ground Meat and Meat
Mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh Beef, Veal, Lamb
Medium Rare +
Medium
Well Done
Poultry
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Duck and Goose
Stuffing (cooked alone or in
bird)
Fresh Pork
Ham
Fresh (raw)
Pre-cooked (to reheat)
Eggs and egg dishes
Eggs
Egg 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 Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at www.
fsis.usda.gov
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)
165°F (74°C)
160°F (71°C)
160°F (71°C)
140°F (60°C)
Cook until yolk and
white are firm
160°F (71°C)
165°F (74°C)