Using The Temp Probe - GASLAND chef Pro Series Installation Instructions Manual

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Using the temp probe

For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb,
etc), measuring the internal temperature is the best way to determine if the food is
properly cooked.
The Temp Probe lets you cook meat to the exact internal temperature you want,
taking the guess work out of determining whether a piece of meat is done or not.
This function can be used with Bake, Convection Bake or Convection Roast.
After the internal temperature of the food reaches 100°F(37°C), the increasing
internal temperature will be shown in the display.
How to use the Temp Probe
01. Push the tip of the Temp Probe into the meat as fully as possible, so that the
tip is in the center of the meat.
• Insert the probe completely into the meat
as shown in the Fig.15. It should not
touch bone, fat, or gristle.
• If you do not fully insert the probe into the
meat, the Temp Probe function will not
work correctly because the probe will
sense the oven temperature, not the
temperature of the meat.
• For bone-in meats, insert the probe into
the center of the lowest and thickest
portion of the piece.
• For whole poultry (turkey, large chickens,
etc.), insert the probe into the thickest part
of the inner thigh, parallel to the leg.
• If you activate Keep Warm to keep the
meat warm after you have cooked it
using the Temp. Probe function, the
meat's internal temperature will exceed
the temperature you want.
02. Insert the temp probe plug into the socket on the top side wall of the oven as
far as it will go.
03. Select the desired cooking function (Bake or Convection Roast) and
temperature.
04. Touch SETTING to into Temp Probe (probe signal will display in panel).
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Fig.15
Fig.16
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