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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,
Convection Roast, or Convection Vegetable.
After the internal temperature of the food reaches 100 °F, the increasing internal
temperature will be shown in the display.
How to use the Temp probe
1.
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.
2.
Insert the temp probe plug into the socket on the top side wall of the oven as
far as it will go.
3.
Tap the Upper or Lower oven to select the desired cooking mode
(Bake, Convection Bake, Convection Roast, or Convection Vegetable). Set the
cooking temperature. (See page 33.)
4.
Tap Temp Probe to set the desired internal temperature.
5.
Set the desired internal temperature using the numeric pad.
Available temperatures
•
Insert the probe completely into the
meat as shown in the illustrations.
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 properly as the probe will
sense the oven temperature and 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 the Keep Warm
function 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.
100 °F to 200 °F
English 25
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