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26
Oven Controls
To set how the oven will operate once the probe reaches the
target temperature:
The oven will automatically stop cooking and start keep warm
when probe sensor reaches the target temperature.
The probe may be set to continue cooking if desired. Setting the
options to cancel cooking or continue cooking once the probe
reaches the target temperature must be done when the oven is
inactive. The probe does not need to be connected to the recep-
tacle when setting this option.
To set the oven to continue cooking after reaching the target
temperature:
1. Press probe key and hold for 6 seconds.
2. Press self clean key and toggle until Continu appears, as
shown below, then press start to accept.
To set the oven to automatically stop cooking and start warm
once reaching target temperature:
1. Press and hold the probe key for 6 seconds.
2. Press the self clean key and toggle until CAnCEL appears,
as shown below, then press start to accept.
PROBE TOO HOT Message:
When the message
PROB... TOO... HOT... flashes in the display,
the probe temperature has exceeded 250°F (121°C). If the probe
is not removed, this message may continue until the sensor
reaches 300°F (149°C) or higher. At this point the oven will auto-
matically turn off. Be sure the probe sensor is fully covered by
the food.
Table 3: USDA recommended minimum internal cooking
temperatures
Food Type Doneness Internal Tempera-
ture
Fresh beef, veal, lamb,
roasts
Medium
rare
145°F (62°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Chicken and Turkey,
whole
Medium-
well
165°F (73°C)
Poultry Breasts, thighs,
wings, Roasts
Medium-
well
165°F (73°C)
Stuffing (cook alone or in
bird)
Medium-
well
165°F (73°C)
Fresh Pork/Ham Medium 160°F (71°C)
Fresh (raw) Medium 160°F (71°C)
Pre-cooked (to reheat) 140°F (60°C)
Eggs dishes 160°F (71°C)
Leftovers and Casseroles 165°F (73°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. August 2017.) Visit the
USDA Food Safety and Inspection website at www.fsis.usda.gov
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