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Probe (cont'd)
Proper probe placement in food:
• Always insert the probe so that the probe tip rests
inside at the center of the thickest part of meat or food
(See Fig. 1). For best results, do not allow the probe
temperature sensor to contact bone, fat, gristle or the
cookware.
• For bone-in ham or lamb, insert the probe into the
center of lowest large muscle or joint. For dishes such
as meat loaf or casseroles, insert the probe into center
of food. When cooking fish, insert meat probe just
above the gill.
• For whole poultry or turkey, fully insert the probe
sensor into the thickest part of inner thigh, just below
the leg (See Fig. 2).
Insert
probe tip
to center of
food
Fig. 3
To set probe:
1. Insert the probe into the food.
2. Place prepared food on the desired oven rack position
and slide into the oven.
3. Plug the connector end of the probe all the way into
the probe receptacle while the oven is still cool. The
receptacle is located on the upper left front oven
cavity wall (Fig. 3).
4. When the probe is detected, an acceptance tone will
sound, the _ icon will illuminate and the current
actual probe temperature will appear in the display
(Fig. 4). Close the oven door.
Fig. 1
Fig. 2
.
6.
.
8.
.
Fig. 4
Press probekeypad.
Enter the desired target food temperature using the
numeric keypads and set temperature for food type. The
minimum target setting is 140OF/60oc; the maximum
target setting is 210OF/99oc. The default target is
170OF/77oc.
Press start to accept the target temperature.
Set for quick preheat, bake, convect bake,
convect roast or convect convert and if necessary
adjust the oven temperature accordingly.
The control will provide 3 beeps when the internal
target temperature is reached. By default the oven will
automatically change to a keep warm setting ("HLd"
and the actual probe temperature will alternate in the
display), keep warm will maintain the oven
temperature at 170° F (77°C) for 3 hours unless
otherwise cancelled.
To stop cooking at any time press cancel.
21
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