Use and Care guide

Using the Oven English 28
• As the oven cools down, the temperature
gauge will reduce, to reflect the cooling oven
temperature.
4. After oven has preheated, place food inside.
Meat Probe
The meat probe allows you more control over how your
foods are cooked by automatically disabling the specified
cooking mode when a dish's desired temperature, defined
by the cook, has been reached. The probe expresses the
current temperature of the meat as it cooks.
Programming the meat probe
1. In the large oven, or in the small oven on select
models, locate the outlet (Figure 24).
2. Insert the plug end into the outlet.
• Control screen will automatically display PROBE
and default to 120ºF (49ºC).
3. Insert probe end into the meat.
• To avoid damaging the probe, ensure that the meat
is fully defrosted before inserting the probe.
• Insert the probe until its tip is rested in the center of
the thickest, meatiest portion of the meat. Ensure
that the probe does not touch bone, fat, or gristle.
• For poultry, the meat probe should be inserted into
the interior thigh muscle.
• The probe should not touch any part of the cooking
dish or parts of the oven, as this will affect the
accuracy of the results.
4. Close the oven door.
5. Press the (
-) to decrease or (+) to increase to the
desired internal temperature to be met.
6. Select the desired cooking mode and oven
temperature using the knobs on the control panel.
• The probe function is only available for Bake,
Convection Bake, and Roast modes.
• Probe is not available when Cook Timer has been
set.
• The range for the probe temperature is between
120ºF (49ºC) and 200ºF (93ºC).
• The oven display indicates the current temperature
of the meat as it cooks.
7. When the actual probe temperature reaches the
desired set temperature, the cooking mode will be
finished and the “end of cook timer” will beep to
indicate that the cooking process has concluded.
IMPORTANT:
• To avoid damaging your probe, do not pull on the cable
when trying to remove it from a dish.
• Do not use tongs or other instruments to pry on the
probe when removing it or to ‘hammer’ the probe into a
food dish.
• To prevent possible burns, wait until the oven has
cooled before trying to remove the probe from the
outlet.
• Do not store the probe inside the oven.
Figure 24: Meat Probe
Probe
Probe
Plug
Plug
Outlet
Outlet
Cable
Cable
Cable
MINIMUM INTERNAL COOKING TEMPERATURES
The minimum internal temperatures that foods must
reach to be considered safe to eat, as determined by
the U. S Department of Agriculture Food Safety and
Inspection Service, are as follows:
GROUND BEEF, VEAL, LAMB, PORK 160°F (72°C)
BEEF, VEAL, LAMB ROASTS, STEAKS, CHOPS
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
PORK ROASTS, STEAKS, CHOPS
Medium 160°F (72°C)
Well done 170°F (77°C)
HAM
Cook before eating 160°F (72°C)
Fully cooked, to reheat 140°F (60°C)
POULTRY
Ground chicken, turkey 165°F (74°C)
Whole chicken, turkey 180°F (82°C)
Breasts, roasts 170°F (77°C)
Thighs and wings 180°F (82°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Egg dishes, casseroles 160°F (72°C)