USING THE TEMP PROBE
For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb
etc), measuring the internal temperature is the best way to determine if the food is
properly cooked.
The temp probe lets you cook meat to the exact internal temperature you want,
taking the guess work out of determining whether a piece of meat is done or not.
This function can be used with Chef Bake, Convection Bake, or Convection Roast in
Single mode.
After the internal temperature of the food reaches 100 °F, the increasing internal
temperature will be shown in the display.
How to use the Temp probe
1
. Push the tip of the temp probe into the meat as fully as possible, so that the tip
is in the center of the meat.
• Insert the probe completely into the meat as
shown in the illustrations. It should not touch
bone, fat, or gristle.
• If you do not fully insert the probe into the
meat, the Temp Probe function will not work
correctly because the probe will sense the oven
temperature, not the temperature of the meat.
• For bone-in meats, insert the probe into the center
of the lowest and thickest portion of the piece.
• For whole poultry (turkey, large chickens, etc.),
insert the probe into the thickest part of the inner
thigh, parallel to the leg.
• If you activate the Keep Warm function to keep
the meat warm after you have cooked it using
the Temp Probe function, the meat’s internal
temperature will exceed the temperature you want.
2
. Insert the temp probe plug into the socket on the top side wall of the oven as far
as it will go.
3
. Select the desired cooking function (Conv.Bake, Conv.Roast, Chef Bake) and
temperature.
4
. Press
Temp Probe
to set the desired internal temperature.
5
. Set the desired internal temperature by pressing the number pad.
Available temperatures
100 °F to 200 °F
6
. If you want to use the Cook Time, Delay Start, or Keep Warm function, set each
function.
7
. Press
START SET
.
8
. When the desired internal temperature is reached, the function automatically stops and
an alarm sounds.
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