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30 English
Using the Basic Oven
Using the Temp Probe, cont.
• To protect the probe tip, defrost food fully, and do not let the tip poke out of the meat.
• The probe should only be in the oven if the probe is in use.
• Do not use tongs to insert/remove the probe.
• Use the Temp probe only as instructed.
• If you cover the cooked meat with foil and
let it sit 10 minutes, the internal temp
rises 5-10 degrees. After cooking, remove
the probe from the socket, then the meat
About Oven Functions
Oven Oven functions (*36" model only)
Basic oven Bake, Convection Bake, Convection Roast, Broil, Pure Convection Sear, Convection Broil, Dual Four
Part Pure Convection, Special Function, Chef Mode, Clean, Steam Bake*, Steam Roast*
Steam oven (48"
only)
Bake, Convection Bake, Convection Roast, Broil, Convection Broil, 4 Part Pure Convection, Steam Bake,
Steam Roast, Steam, Special Function, Special Steam Cook, Clean
For descriptions of steam oven functions in the 48" range, see the chart on Pg. 31.
Type of Food Internal temperature
Beef/Lamb Rare 140 °F
Medium 160 °F
Well done 170 °F
Pork
Poultry 180 - 185 °F
Cooking Mode
For 48" range, tap RIGHT, then swipe to select the cooking mode; for 36" product, select a cooking mode, then
set a temperature. (See Setting the Temperature, Pg. 33 and Basic Baking and Broiling Instructions, Pg. 34.)
Mode Temperature range 48" Model 36"
Model
Temp probe Instant-
Heat™
Left Right
Bake 175 °F (80 °C) - 550 °F (285 °C)
✓
✓
✓ ✓
--
Convection Bake/Roast 175 °F (80 °C) - 550 °F (285 °C) ✓ ✓ ✓
✓ ✓
Broil L0 / HI
✓ ✓ ✓
-- --
Pure Conv.Sear 175 °F (80 °C) - 475 °F (245 °C) --
✓ ✓ ✓
--
Convection Broil 175 °F (80 °C) - 550 °F (285 °C)
✓ ✓ ✓
-- --
Steam Bake, Steam Roast 230 °F (110 °C) - 550 °F (285 °C) ✓ --
✓
✓ --
Dual 4-Part Pure Convec-
tion
175°F (80 °C) - 550 °F (285 °C)
✓
✓
✓ ✓
--
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