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25
Oven Controls
Setting the Temp Probe
To set temp probe:
1. Prepare the food and properly insert the temperature
probe into the food. Do not preheat or start cooking before
properly inserting the temp probe. Probe should be
inserted into the food and receptacle while the oven is still
cool.
2. Place the prepared food on the desired oven rack position
and slide into the oven.
3. Plug the temp probe into the probe receptacle located on
top left front oven cavity. When the temp probe is correctly
plugged into receptacle, the probe icon will illuminate in
the oven control display.
4. Press Temp Probe once, then enter the desired internal
temperature of the food using the numeric key pads or the
up or down arrows (default setting is 170ºF/ 77ºC).
5. Press to accept the temp probe target temperature.
Close the oven door.
6. Set the oven control for Bake, Conv Bake or Conv Roast and
the desired oven temperature. The temp probe cannot be
set with Broil or Self Clean.
7. During the cooking process the actual temp probe tempera-
ture will display. To see the target temperature of the food,
press Temp Probe once. After 6 seconds the display will
again show the actual temp probe temperature. If the
target temperature of the food needs to be changed
during the cooking process, press Temp Probe once and use
the numeric keys or up and down arrows to adjust the
target temperature. Press to accept any change.
8. The oven control will sound 3 beeps once the internal target
temperature of the food is reached. The oven will automat-
ically change to a Warm & Hold setting and display the
probe target temperature. Warm & Hold will maintain the
oven temperature at 170° F (77°C) for up to three hours or
until canceled.
9. Press to cancel cooking at any time.
To set the oven to continue cooking after reaching the probe
target temperature:
1. Press Temp Probe and hold for 6 seconds.
2. Press Up or Down arrow key and toggle until the Continu
message appears then press to accept.
To set the oven to cancel cooking and automatically start
Warm & Hold after reaching the probe target temperature:
1. Press Temp Probe and hold for 6 seconds.
2. Press Self Clean and toggle until CAnCEL message
appears then press to accept.
Figure 25: Probe placed into receptacle
probe
receptacle
Minimal Internal Cooking temperatures
Food type Internal temperature
Beef, veal, lamb-roasts, steak & chops
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork-roasts, steaks & chops
Medium 160°F (71°C)
Well done 170°F (77°C)
Ham 160°F (71°C)
Poultry
Whole chicken, turkey 165°F (74°C)
Poultry breasts, roasts 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Leftovers 165°F (74°C)
Information courtesy the U.S. Department of Agriculture Food Safety and Inspec-
tion Service. The U.S. Department of Agriculture states, “Rare fresh beef is popu-
lar, but you should know that cooking it to only 140°F/60°C means some food
poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide,
USDA) The lowest temperature recommended by the USDA is 145°F/63°C for
medium rare fresh beef.
Figure 26: Probe set to continue cooking
Figure 27: Probe set to cancel cooking
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