Loading ...
Loading ...
Loading ...
24
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 to 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
then press to accept.
Warm & Hold
Food poisoning hazard. Do not let food sit for
more than one hour before or after cooking. Doing so can result
in food poisoning or sickness
Warm & Hold should only be used with foods that are already
at serving temperatures. Warm & Hold will keep cooked foods
warm and ready for serving for up to 3 hours after cooking has
finished. After 3 hours the Warm & Hold will shut-off automati-
cally. Warm & Hold will keep the oven temperature at 170° F
(77°C).
To set Warm & Hold:
1. If needed, arrange oven racks and place cooked food in
oven.
2. Press Warm & Hold. HLd will appear in the display. If no
other keys are touched within 25 seconds the request for
Warm & Hold will clear.
3. Press . Warm & Hold will automatically turn on and
then turn off after 3 hours unless cancelled.
To turn Warm & Hold off at any time press .
To add Warm & Hold to turn ON after baking 45 minutes with
a set temperature of 425°F(218°C):
1. Press Cook Time.
2. Enter 4 5 using numeric keys.
3. Press .
4. Press Bake and enter 4 2 5 (2 1 8) on numeric keys.
5. Press to accept.
6. Press Warm & Hold. Hld will appear in the display.
7. Press to accept. When the cook time is over, the Warm
& Hold will automatically turn ON. The Warm & Hold
function will automatically turn OFF after 3 hours.
Important note:
•Warm & Hold will maintain the oven temperature at 170° F
(77°C) for 3 hours.
•Warm & Hold may be set when finished cooking or may be
added to automatically turn on after cooking using Cook
Time. Delay Start may also be added.
Figure 39: Probe set to continue cooking
Figure 40: 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 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.
Loading ...
Loading ...
Loading ...