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Using the Basic Oven
Using the Temp Probe, cont.
CAUTION
To protect the probe tip, defrost food fully, and do not let the tip poke out of the meat.
•
The probe should only be in the oven if the probe is in use.
•
Do not use tongs to insert/remove the probe.
•
Use the Temp probe only as instructed.
•
Type of Food
Internal temperature
Rare
Beef/
Medium
Lamb
Well done
Pork
Poultry
About Oven Functions
Oven
Bake, Convection Bake, Convection Roast, Broil, Pure Convection Sear, Convection Broil, Dual
Basic oven
Four Part Pure Convection, Special Function, Chef Mode, Clean, Steam Bake*, Steam Roast*
Steam oven
Bake, Convection Bake, Convection Roast, Broil, Convection Broil, 4 Part Pure Convection,
(48" only)
Steam Bake, Steam Roast, Steam, Special Function, Special Steam Cook, Clean
NOTE
For descriptions of steam oven functions in the 48" range, see the chart on Pg. 52.
Cooking Mode
For 48" range, tap RIGHT, then swipe to select the cooking mode; for 36" product, select a cooking
mode, then set a temperature. (See Setting the Temperature, Pg. 33 and Basic Baking and
Broiling Instructions, Pg. 34.)
Mode
Bake
Convection Bake/Roast
Broil
Pure Conv.Sear
Convection Broil
Steam Bake, Steam Roast
Dual 4-Part Pure Convection
30 English
• If you cover the cooked meat with foil and let it sit
140 °F
160 °F
• then the meat.
170 °F
180 - 185 °F
Oven functions
Temperature range
175 °F (80 °C) - 550 °F (285 °C)
175 °F (80 °C) - 550 °F (285 °C)
L0 / HI
175 °F (80 °C) - 475 °F (245 °C)
175 °F (80 °C) - 550 °F (285 °C)
230 °F (110 °C) - 550 °F (285 °C)
175°F (80 °C) - 550 °F (285 °C)
10 minutes, the internal temp rises 5-10 degrees.
After cooking, remove the probe from the socket,
48" Model
36"
Model
Left
Right
–
–
(*36" model only)
Temp
InstantHeat™
probe
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–
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–
–
–
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