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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.
.
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).
Fig. 1
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.
.
6.
Fig. 2
"_
keypad once.
Press probe
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 start
to accept the target temperature.
.
.
Set for quick preheat,
bake, convect bake,
convect roast or convect convert and if necessary
adjust the oven temperature accordingly.
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.
USDA recommended
minimum internal cooking
temperatures=
Food type
Internal temp.
Ground meat & meat mixtures
Beef, Pork, Veal, Lamb
160°F (71°C)
Turkey, Chicken
165°F (74°C)
Fresh beef, veal, lamb
Medium rarer
Medium
Well done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Poultry
Chicken &Turkey, whole
Poultrey Breasts, Roasts
Poultrey Thighs, Wings
Duck & Goose
Stuffing (cooked alone or in bird)
165°F(74°C)
165°F(74°C)
165°F(74°C)
165°F(74°C)
165°F(74°C)
Fresh pork
160°F (71°C)
HBm
Fresh (raw)
Pre-cooked (to reheat)
160°F(71°C)
140°F(60°C)
Eggs&egg
dishes
Eggs
Egg dishes
Cook until yolk & white are firm.
160°F (71°C)
Leftovers & Casseroles
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
itto 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
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