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36 OPERATION
4 Set the probe temperature.
5 Press Start.
IMPORTANT NOTE
Press CLEAR/OFF to cancel the Meat Probe
function at any time. To avoid breaking the probe,
make sure food is completely defrosted before
inserting.
CAUTION
• Always use an oven mitt to remove the
temperature probe. Do not touch the broil
element. Failure to obey this caution can result
in severe personal injury.
• To avoid damage to the meat probe, do not use
tongs to pull on the probe when removing it.
• Do not store the meat probe in the oven.
• Do not pull the wire to remove the probe. Hold
the probe head, not the wire, when inserting or
removing the probe.
Recommended Probe Temperature
Chart
Recommended Baking and Roasting Guide
If cooking on multiple racks, place the oven racks in the positions shown. Multiple-rack cooking saves time
and energy. Whenever possible, cook foods requiring the same cooking temperature together in one
oven.
Rack and Pan Placement
Category
Desired
Doneness
Probe
Temp.
Beef, Lamb and Veal Rare 130 °F / 54 °C
Medium
rare
140 °F / 60 °C
Medium 150 °F / 66 °C
Well done 160 °F / 71 °C
Pork Well done 170 °F / 77 °C
Poultry Breast Well done 170 °F / 77 °C
Thigh Well done 180 °F / 82 °C
Stuffing Well done 165 °F / 74 °C
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