30
OVEN CONTROLS
To connect the probe to the oven:
1.
Insert the probe into the food.
2.
Place prepared food on the desired oven rack position
and slide into the oven.
3.
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 top left front of the oven cavity
(
Figure 34
).
4.
When the probe is set, a tone sounds, the probe icon
illuminates, and the actual probe temperature appears
in the display (
Figure 35
).
5.
Close the oven door.
6.
Press
once.
7.
Enter the desired temperature for food type (
Table 5
).
The minimum setting is 140ºF (60ºC); the maximum is
210ºF (99ºC). Default is 170ºF (77ºC).
8.
Press
start
to accept the target temperature.
9.
Set for
quick preheat, bake, convect bake, convect
roast,
or
convect convert
as desired, and if necessary
adjust the oven temperature accordingly.
10.
The control will provide three beeps when the internal
target temperature is reached. The oven will automati-
cally change to a warm setting (
HLd
), and the actual
probe temperature will alternate in the display. Warm
will maintain the oven temperature at 170°F (77°C) for
3 hours unless otherwise cancelled.
To stop cooking at any time, press
off.
Figure 34: Probe connector
Figure 35: Probe set showing probe temperature
handle
receptacle
probe
connector
Table 5:
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 (73°C)
Fresh beef, veal, lamb
Medium rare
145°F (62°C)
Medium
160°F (71°C)
Well Done
170°F (77°C)
Poultry
Chicken and Turkey, whole
165°F (73°C)
Poultry Breasts, Roasts
165°F (73°C)
Poultry Thighs, Wings
165°F (73°C)
Duck and Goose
165°F (73°C)
Stuffing (cooked alone or in bird)
165°F (73°C)
Fresh Pork
160°F (71°C)
Ham
Fresh (raw)
160°F (71°C)
Pre-cooked (to reheat)
140°F (60°C)
Eggs and egg dishes
Eggs
Cook until yolk and
white are firm
Eggs dishes
160°F (71°C)
Leftovers and Casseroles
165°F (73°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 Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov