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SETTING
PROBE
(continued)
To set the oven to automatically
stop cooking and start
keep warm once reaching target
temperature:
1. Press PROBE and hold for 6 seconds.
2. Press SELF CLEAN and toggle until CANCEL appears
then press START to accept.
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 cool. The receptacle
is located on the upper left front oven cavity wall. On
some models the receptacle is located on the top of the
oven cavity near the front.
3. When the probe isset, an acceptance tone will sound, the
probe icon will illuminate and the actual probe temperature
appears in the display. Close the oven door.
4. Press PROBE once. Enter the desired target
food
temperature using the numeric keys and set temperature
for food type. 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 ifnecessary adjustthe
oven temperature
accordingly.
7. The control will provide 3 beeps when the internal target
temperature
is reached. The oven will automatically
change to a keep warm setting (HLd and the actual
probe temperature
will alternate in the display). Warm
will maintain the oven temperature at 170 ° F(77°C) for
3 hours unless otherwise cancelled.
8. To stop cooking at any time press OFF.
Probe error message:
If the error message Prob ERR displays, check to be sure
that the probe connector is fully inserted into the receptacle.
If the probe is fully inserted and the error message continues,
the probe may be defective and need to be replaced. When
Prob ERR displays, the oven control will not permit any oven
feature to activate until corrected or the probe is removed.
If the error message continues, remove the probe from the
receptacle and oven.
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, at which
time the oven will automatically
turn off and display Prob
ERR message. This message may be generated if the probe
sensor is exposed to direct oven heat or the food internal
temperature is over 250°F (121°C). Be sure the probe sensor
is fully covered by the food or if the food is done, press
cancel and remove food and probe from the oven.
During cooking the internal food temperature will display
by default. To review 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 active and 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
target temperature.
Press the start key to accept any
change. The probe feature can not be used with broil or
self clean.
Food Type
Ground meat 8t meat mixtures
Beef, Pork, Veal, Lamb
160°F
Turkey, Chicken
165°F
Fresh beef, veal, lamb
Medium rare +
145°F
Medium
160°F
Well Done
170°F
Poultry
Chicken & Turkey, whole
165°F
Poultry Breasts, Roasts
165°F
Poultry Thighs, Wings
165°F
Duck & Goose
165°F
Stuffing (cooked alone or in bird)
165°F
Fresh Pork
160°F
Ham
Fresh (raw)
Pre-cooked (to reheat)
Eggs & egg dishes
Eggs
Eggs dishes
Leftovers A Casseroles
Internal
Temp,
(71°C)
(74°C)
(63°C)
(7i°C)
(77°C)
(74°C)
(74°C)
(74°C)
(74°C)
(74°C)
(7i°C)
160°F (71°C)
140°F (60°C
Cook until yolk
and
white are firm
160°F (71°C)
165°F (74°C)
+ 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. ]une 19850
Visit the USDA Food Safety and Inspection
website at
www,fsis,usda,gov
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