22
Probe
(cont’d)
Fig. 2 -
SETTING OVEN CONTROLS
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.
3. Plug the connector end of the probe all the way into
the probe receptacle while the oven is still cool. The
receptacle
is located on the upper left front oven
cavity wall (Fig. 2).
4. When the probe is detected, an acceptance tone will
sound, the
icon will illuminate and the current
actual probe temperature will appear in the display
(Fig. 3). Close the oven door.
receptacle probe
connector
Fig. 3
5. Press
keypad once to set the target temperature.
6. Enter the desired
target
food temperature using the
numeric keypads (Refer to Fig. 1 and set temperature
for food type). The minimum target setting is 140ºF/
60ºC; the maximum target setting is 210ºF/99ºC. The
default target is 170ºF/77ºC.
7. Press
to accept the target temperature.
8. Set for
quick preheat, bake, convect bake,
convect roast
or
convect convert
and if necessary
adjust the oven temperature accordingly.
9. The control will provide 3 beeps when the internal
target temperature is reached. By default the oven will
automatically change to a
keep warm setting
(
"
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
.
handle
† 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.)
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 rare†
145°F (63°C)
Medium
160°F (71°C)
Well done
170°F (77°C)
Poultry
Chicken & Turkey, whole
165°F (74°C)
Poultrey Breasts, Roasts
165°F (74°C)
Poultrey Thighs, Wings
165°F (74°C)
Duck & Goose
165°F (74°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Fresh pork
160°F (71°C)
Ham
Fresh (raw)
160°F (71°C)
Pre-cooked (to reheat)
140°F (60°C)
Eggs & egg dishes
Eggs
Cook until yolk & white are firm.
Egg dishes
160°F (71°C)
Leftovers & Casseroles
165°F (74°C)
Information courtesy the U.S. Department of Agriculture
Food Safety and Inspection Service.
USDA Meat and Poultry Hotline
1-888-MPHotline
1-888-674-6854
(TTY: 1-800-256-7072)
Fig. 1