Owner's Manual

25
SETTING OVEN CONTROLS
To set meat 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
(See
Figure 17). Close oven door.
3. Set for Quick Preheat, Bake, Convection Bake, or
Convection Roast and if necessary adjust the oven
temperature accordingly.
4. Press OK/START.
5. Press Meat Probe. The Meat Probe default tempera-
ture of 170°F appears. Using the numeric keys set the
desired internal food temperature for food type. (See
Figure 20).
6. Press OK/START to accept the target temperature.
Note: The minimum setting is 140ºF (60ºC); the maximum
is 210ºF (99ºC). Default is 170ºF (77ºC).
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.
9. To stop cooking at any time, press OFF.
.
Figure 20: Probe set showing meat probe temperature
During cooking the internal food temperature will display
by default. To see the target temperature press the meat
probe key once. After 6 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 meat probe key once. Use the numeric keys to
change the temperature. Press the OK/START key to
accept any change.
Table 3: USDA recommended minimum internal cooking
temperatures
Food Type Internal Temp.
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
Fresh beef, veal, lamb
Medium rare + 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Ham Fresh (raw) 160°F (71°C)
Ham Pre-cooked (to reheat) 140°F (60°C
Eggs dishes 160°F (71°C)
Leftovers and Casseroles 165°F (74°C)
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
NOTE