Loading ...
Loading ...
Loading ...
37
Operating the Oven
Using the Meat-Temperature Probe, cont.
Changing Cook Modes In Probe Mode
1. Tap CANCEL/SECURE, then tap the desired cook mode.
2. (If you also want to change the cook temp) On the numeric pad, enter the new temp.
3. Tap START/CONTINUE.
Canceling Probe Mode While Cooking
Tap PROBE twice, and unplug the temperature probe.
The oven reverts to its original settings.
When the meat reaches the set temp, the oven enters Hold mode, in which the temp lowers to 150°F (66°C) for
beyond Hold mode. Tap CANCEL/SECURE to cancel Hold mode and turn the oven completely off.
1. (With the meat ready to cook) Insert the probe skewer in the
thickest part of the meat away from fat and bone.
With fowl, hold the skewer parallel to the pan, and insert
it into the deepest part of the breast until the tip is ¾ in.
from the body cavity.
2. On the control panel, set a cook mode.
The mode’s preset temperature appears on the display; to
change the temp, see Pg. 30.
3. Tap START/CONTINUE.
PRE- appears on the display; the oven starts heating.
4. (When the oven chimes and PRE- disappears) Put on oven
mitts, and put the meat in the oven.
5. Grasping its handle, plug the probe in the outlet on the
oven chamber's right wall.
6. On the control panel, tap PROBE.
• The preset probe temp (160°F/71°C) and the probe icon
appear on the display.
• To change the probe temp, enter the new temp via the
7. Tap START/CONTINUE.
If you skip this step, Probe mode will not activate.
USDA SAFE INTERNAL MINIMUM TEMP'S
Ground Meat, Meat Combinations
Beef, pork, veal, lamb
160°F (71°C)
Turkey, chicken
165°F (74°C)
Fresh Beef, Veal, Lamb
Steaks, roasts, chops
145°F (63°C)
Poultry
Whole bird (temp taken in thigh)
165°F (74°C)
Breasts, roasts
Thighs, legs, wings
Duck, goose
Ham
160°F (71°C)
Reheat (whole or half)
140°F (60°C)
NOTE: If bacteria evolve, the temp’s needed to eliminate them
Loading ...
Loading ...
Loading ...