Frigidaire CGIF3061NFD Use & Care Manual page 26

SETTING OVEN CONTROLS
Probe (cont'd)
To set probe:
1. Insert the probe into the food.
2. Place prepared food on the desired oven rack position
and slide into the oven.
3. Plug the connector end of the probe all the way
into the receptacle while the oven is still cool. The
receptacle is located on the upper left front oven
cavity wall (Fig. 1).
receptacle
connector
4. When the probe is detected, a tone will sound, the
icon will illuminate and the current probe temperature
will appear in the display (Fig. 2). Close the oven door.
5. Press keypad once.
6. Enter the desired temperature for food type (Refer
to USDA Chart) using the numeric keypad. The
minimum target setting is 140ºF/60ºC; the maximum
target setting is 210ºF/99ºC. The default target is
170ºF/77ºC.
7. Press to accept the target temperature.
8. Set for quick preheat, bake, convect bake,
convect roast or convect convert and if necessary
adjust the oven temperature accordingly.
9. The control will sound 3 beeps when the internal
target temperature is reached. By default the oven will
change to keep warm ("HLd" and the actual probe
temperature will alternate in the display). keep warm
will maintain the oven temperature at 170° F (77°C)
for 3 hours unless otherwise cancelled.
To stop cooking at any time press cancel.
26
probe
handle
Fig. 1
Fig. 2
USDA recommended minimum internal cooking
temperatures:
Food type
Ground meat & meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare†
Medium
(71°C)
Well done
Poultry
Chicken & Turkey, whole
Poultrey Breasts, Roasts
Poultrey Thighs, Wings
Duck & Goose
Stuffing (cooked alone or in bird)
(74°C)
Fresh pork
Ham
Fresh (raw)
Pre-cooked (to reheat)
Eggs & egg dishes
Eggs
Egg dishes
Leftovers & Casseroles
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 Rev. June 1985.)
Visit the U.S. Department of Agriculture Food Safety and
Inspection Service website at www. fsis.usda.gov
Internal temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F
160°F (71°C)
160°F (71°C)
140°F (60°C)
Cook until yolk & white are firm.
160°F (71°C)
165°F (74°C)