PRD364JDGU User Manual

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Using the Oven English 28

• As the oven cools down, the temperature

gauge will reduce, to reflect the cooling oven

temperature.

4. After oven has preheated, place food inside.

Meat Probe

The meat probe allows you more control over how your

foods are cooked by automatically disabling the specified

cooking mode when a dish's desired temperature, defined

by the cook, has been reached. The probe expresses the

current temperature of the meat as it cooks.

Programming the meat probe

1. In the large oven, or in the small oven on select

models, locate the outlet ()LJXUH).

2. Insert the plug end into the outlet.

• Control screen will automatically display PROBE

and default to 120ºF (49ºC).

3. Insert probe end into the meat.

• To avoid damaging the probe, ensure that the meat

is fully defrosted before inserting the probe.

• Insert the probe until its tip is rested in the center of

the thickest, meatiest portion of the meat. Ensure

that the probe does not touch bone, fat, or gristle.

• For poultry, the meat probe should be inserted into

the interior thigh muscle.

• The probe should not touch any part of the cooking

dish or parts of the oven, as this will affect the

accuracy of the results.

4. Close the oven door.

5. Press the (

-) to decrease or (+) to increase to the

desired internal temperature to be met.

6. Select the desired FRRNLQJPRGH and RYHQ

WHPSHUDWXUH using the knobs on the control panel.

• The probe function is only available for %DNH,

&RQYHFWLRQ%DNH, and5RDVW modes.

• Probe is not available when Cook Timer has been

set.

• The range for the probe temperature is between

120ºF (49ºC) and 200ºF (93ºC).

• The oven display indicates the current temperature

of the meat as it cooks.

7. When the actual probe temperature reaches the

desired set temperature, the cooking mode will be

finished and the “end of cook timer” will beep to

indicate that the cooking process has concluded.

IMPORTANT:

• To avoid damaging your probe, do not pull on the cable

when trying to remove it from a dish.

• Do not use tongs or other instruments to pry on the

probe when removing it or to ‘hammer’ the probe into a

food dish.

• To prevent possible burns, wait until the oven has

cooled before trying to remove the probe from the

outlet.

• Do not store the probe inside the oven.

Figure 24: Meat Probe

Probe

Plug

Outlet

Cable

MINIMUM INTERNAL COOKING TEMPERATURES

The minimum internal temperatures that foods must

reach to be considered safe to eat, as determined by

the U. S Department of Agriculture Food Safety and

Inspection Service, are as follows:

GROUND BEEF, VEAL, LAMB, PORK 160°F (72°C)

BEEF, VEAL, LAMB ROASTS, STEAKS, CHOPS

Medium rare 145°F (63°C)

Medium 160°F (71°C)

Well done 170°F (77°C)

PORK ROASTS, STEAKS, CHOPS

Medium 160°F (72°C)

Well done 170°F (77°C)

HAM

Cook before eating 160°F (72°C)

Fully cooked, to reheat 140°F (60°C)

POULTRY

Ground chicken, turkey 165°F (74°C)

Whole chicken, turkey 180°F (82°C)

Breasts, roasts 170°F (77°C)

Thighs and wings 180°F (82°C)

Stuffing (cooked alone or in bird) 165°F (74°C)

Egg dishes, casseroles 160°F (72°C)

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User Manual - Page 31