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Oven Controls
7.
During the cooking process the actual meat probe tempera-
ture will display by default. To view the target temperature.
press the Meat Probe once. After 3 seconds the display will
show the actual meat probe temperature. If the target
temperature needs to be changed during the cooking
process, press Meat Probe once and use the numeric keys to
adjust the target temperature. Press STA_RTto accept any
change.
Important note: If you decide to change the target temperature
during the cooking process, the maximum temperature that may
be set is 210°F (99°C).
8. The oven control will provide one beep when the internal
target temperature is reached. By default the oven will
automatically change to a Warm & Hold setting. The
Warm & Hold function will maintain the oven temperature
at 170 ° F (77°C). Instructions for changing how the oven
reacts after reaching the internal target temperature may
be found later in this section.
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9. Press stop to cancel cooking at any time.
Continue/Cancel Cooking
There may be times when you will want to continue or cancel
cooking after the probe has reached the target temperature. Be
aware that this setting cannot be changed during the cooking
process or if a Delay Start has been set.
Always use pot holders or oven mitts when using
the oven. When cooking, the oven interior and exterior, as well
as the oven racks, will become very hot which can cause burns.
To set the oven to continue cooking after reaching the probe
target temperature:
1. Press Meat Probe and hold for 3 seconds.
2. Press Self Clean and tgggle until the Continu message
ST_T to accept.appears then press
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 3 seconds.
2.
Press Self Clean and toggle until CANCEL message appears
then press to accept.
START
Figure 24: Probe set to continue cooking
Figure 25: Probe set to cancel cooking
Table 3: USDA recommended minimal internal cooking temps
Food type Internal temperature
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
Fresh beef, veal, lamb
Medium rare + 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Poultry
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Duck and Goose
Stuffing (cooked alone or in bird)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
Fresh pork-roasts, steaks, and chops
Medium 160°F (71°C)
Well Done 170°F (77°C)
Ham
Fresh (raw) 160°F (71°C)
Pre-cooked (to reheat) 140°F (60°C)
Eggs and egg dishes
Eggs Cook til yolk/white firm
Egg dishes 160°F (71°C)
Leftovers and Casseroles 165°F (74°C)
The U.S. Department of Agriculture 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. For beef medium 160°F,
well done 170°F
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
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