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Setting Oven
Controls
Meat Probe (cont'd)
Important
note:
Changing
how the oven reacts after
reaching
the target
temper-
ature must be done
before
starting
the cooking
process.
To set meat probe:
probe
receptacle connector handle
1.
Prepare
the food
and
properly
insert the
probe
temperature
probe
into
the food.
DO NOT
preheat
or start cooking
before
properly
inserting
the meat
probe.
Probe
should
be inserted
into
the food
and receptacle
while the oven is still cool.
2.
Place the prepared
food
on the desired
oven rack
position
and slide into the
oven.
3robe
3.
Plug the meat
probe
into the probe
receptacle
located
on
the left front
oven cavity
side.
4.
5.
When
the meat
probe is correctly
plugged
in to receptacle,
the probe
icon will illuminate
in the oven control
display.
To set the target
temperature
press Meat
Probe once then
enter the desired
target
internal
temperature
using the
numer!c
key pads (default
setting
is 170°F/77°C).
Press STA_to accept
the meat
probe target
temperature.
Close the oven door.
6.
Set the oven control
for Bake, Conv Bake or Conv Roast and
the desired
oven temperature.
The meat
probe cannot
be
set with
Broil or Self Clean.
7.
During
the cooking
process the actual
meat
probe tempera-
ture will display
by default.
To view the target
temperature
press the Meat
Probe once. After 6 seconds the display
will
show the actual
meat
probe
temperature.
If the target
temperature
needs to be changed
during
the cooking
process,
press Meat
Probe once and use the numeric
keys to
adjust the target
temperature.
Press ST_'RT to accept
any
change.
8.
The oven control
will provide
3 beeps when the internal
target
temperature
is reached.
By default
the oven will
automatically
change
to a Warm
& Hold setting.
The
Warm
& Hold function
will maintain
the oven temperature
at 170 ° F (77°C).
Instructions
for changing
how the oven
reacts after
reaching
the internal
target
temperature
may
be found
later
in this section.
[]
9.
Press STOP to cancel
cooking
at any time.
To set the oven to continue cooking after reaching
the probe
target
temperature:
1.
Press Meat
Probe and hold for 6 seconds.
2.
Press Self Clean and tgqgle
until the Continu
message
appears
then press STA_RT
to accept.
To set the oven to cancel cooking and automatically
start Warm
& Hold
after
reaching
the probe target
temperature:
1.
Press Meat
Probe and hold for 6 seconds.
2.
Press Self Clean
and toggle
until CANCEL message
appears
then press ST_T to accept.
Figure 35:
Probe set to continue
cooking
Figure 36:
Probe set to cancel cooking
Minimal
Internal
Cooking temperatures
Internal
temperature
Food
type
Beef, veal,
lamb-roasts,
steak & chops
Medium
160°F (71°C)
Well
done
170°F
(77°C)
Fresh pork-roasts,
steaks
& chops
Medium
160°F (71°C)
Well
done
170°F
(77°C)
Ham
160°F (71°C)
Poultry
Whole
chicken,
turkey
165°F (74°C)
Poultry
breasts,
roasts
165°F (74°C)
Stuffing
(cooked
alone
or in bird)
165°F (74°C)
Leftovers
165°F (74°C)
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.) The lowest temperature
recommended
by the USDA is 145°F/
63°C for medium
rare fresh beef.
23
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