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Setting Oven Controls
To set the oven to continue cooking after reaching the probe
target temperature:
1. Press Meat Probe and hold for 6 seconds.
2. Press Self Clean and toggle until the Continu message
appears then press STARTto accept.
To set the oven to cancel cooking and automatically start Warm
& Hold after reaching the probe target temperature:
1. Press Meat Probe and hold for 6 seconds.
2. Press Self Clean and toggle until CANCEL message appears.
3. Press ST_T to accept.
/
Figure 31: Probe set to continue cooking
Figure 32: Probe set to cancel cooking
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 Inspection Service.
The USDA states, "Rare fresh beef is popular, 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 Rev. June 1985.) The lowest
temperature recommended by the USDA is 145 °F/63 °C for medium rare fresh
beef.
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