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Setting Oven Controls
Setting the Food Probe
See the example below to set the probe target temperature to
180°F (82°C) when using the convection roast feature with oven
set temperature for 325°F (162°C). When the meat probe is
connected to the receptacle and a cooking function is started,
the display will show the current temperature reported by the
meat probe.
Always use pot holders or oven mitts when using the oven.
When cooking, the oven interior and exterior, as well as the oven
racks, will become very hot which can cause burns.
The default internal temperature when setting the probe is
170°F (77°C).
1.
Insert the probe into the food and place the food into the
upper or lower oven.
2.
Plug the probe completely into the probe receptacle inside
the selected oven and close the oven door.
3.
The probe icon will appear in the display
4.
Press conv roast. The default temperature of 350°F
(177°C) will appear. Enter 325°F (162°C) using the numeric
keys. Press START.
5.
Press food probe once and use the numeric keys to
change the set internal food temperature to 180°F(82°C).
6.
Press START.
7.
When the internal temperature is reached, the oven will
switch to the keep warm and hold the oven at 170°F (77°C)
for up to three hours or until canceled.
IMPORTANT! To ensure that the oven will switch to keep
warm, make sure that the food probe is set to cancel cooking as
shown in C
Any time during the cooking process you may press food
probe to see or modify the target temperature. To change the
conv roast temperature:
1.
Press conv roast once.
2.
Use the numeric keys to set another temperature.
3.
Press START to accept the change.
Minimal Internal Temperatures for Probe
Food type
Beef, veal, lamb-roasts, steaks and chops
Medium
Well done
Fresh pork-roasts, steaks, and chops
Medium
Well done
Ham
Poultry
Whole chicken, turkey
Poultry breasts, roasts
Stuffing (cooked alone or in bird)
Leftovers
Information courtesy the U.S. Department of Agriculture Food Safety
and Inspection Service. 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) The lowest
temperature recommended by the USDA is 145°F (63°C) for medium
rare fresh beef.
FOOD POISONING HAZARD. Do not let food sit for more than
one hour before or after cooking. Doing so may cause bacteria
to grow which can result in food poisoning or other illness.
29
Internal Temp
160°F (71°C)
170°F (76°C)
160°F (71°C)
170°F (77°C)
160°F (71°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
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