Frigidaire GCRG3060AFC Use & Care Manual page 33

To set probe:
1. Insert the meat 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 still cool. The recep-
tacle is located on the upper left front oven cavity wall.
Close oven door.
3. Set oven for Quick Preheat, Bake, Convection Bake,
or Convection Roast and set oven temperature.
4. Press START.
5. Press Probe. The Probe default temperature of 170°F
appears. Using the numeric keys set the desired
internal food temperature for food type.
Note: The minimum setting is 140ºF (60ºC); the maximum
is 210ºF (99ºC). Default is 170ºF (77ºC).
6. Press START to accept the target temperature.
7. The control will provide three beeps when the internal
target temperature is reached.
8. When the internal target temperature is reached, the
oven will automatically change to Hld setting and will
maintain the oven temperature at 170°F (77°C) until
canceled. The temperature of the food will appear in the
display alternating with the Hld setting of 170°F (77°C).
9. To stop cooking at any time, press OFF.
SETTING OVEN CONTROLS
.
NOTE
During cooking the internal food temperature will display
by default. To see the target temperature press the probe
key once. After 3 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.
Table 4: 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
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Stuffing (cooked alone or in bird)
Ham Fresh (raw)
Ham Pre-cooked (to reheat)
Eggs 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) 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)
160°F (71°C)
140°F (60°C
160°F (71°C)
165°F (74°C)
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