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36
SETTING OVEN CONTROLS
To set probe:
1. Insert the probe into the food. Place prepared food on
the desired oven rack position and slide into the oven.
2. Plug the connector end of the probe all the way into the
probe receptacle while the oven is still cool. The recep-
tacle is located on the upper left front oven cavity wall
(See
Figure 31).
3. When the probe is set, an acceptance tone will sound,
the probe icon will illuminate, and the actual probe
temperature appears in the display (See
Figure 34).
Close the oven door.
4. Press probe key once. Enter the desired target food
temperature using the numeric keys and set tempera-
ture for food type.
Note: The minimum setting is 140ºF (60ºC); the maximum
is 210ºF (99ºC). Default is 170ºF (77ºC).
5. Press START to accept the target temperature.
6. Set for Quick Preheat, Bake, convection bake, or
convection roast and if necessary adjust the oven
temperature accordingly.
7. The control will provide three beeps when the internal
target temperature is reached.
8. The oven will automatically change to a Keep Warm
setting and the actual probe temperature will remain in
the display. Keep Warm will maintain the oven tempera-
ture at 170°F (77°C) for 3 hours unless otherwise
cancelled.
9. To stop cooking at any time, press OFF.
.
Figure 34: Probe set showing probe temperature
During cooking the internal food temperature will display
by default. To see the target temperature press the probe
key once. After 6 seconds the display will revert to the
internal food temperature. To assure accuracy, do not
remove the probe from the food or receptacle until the
desired internal temperature is reached.
If the probe is removed from the receptacle only, the
probe feature will cancel but the oven will continue to
cook. If the probe is removed from the food only, the
probe feature will remain active and may eventually
generate a probe too hot message.
To change the target temperature while cooking, press
the probe key once. Use the numeric keys to change the
temperature. Press the START key to accept any change.
Table 4: USDA recommended minimum internal cooking
temperatures
Food Type Internal Temp.
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)
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Ham Fresh (raw) 160°F (71°C)
Ham Pre-cooked (to reheat) 140°F (60°C
Eggs 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) Visit the USDA Food Safety and Inspection
website at www.fsis.usda.gov
NOTE
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