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35
SettInG oVen controLS
Parts of the probe
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)
Stung (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 or-
ganisms may survive.” (Source: Safe Food Book, Your
Kitchen Guide, USDA) Visit the USDA Food Safety and
Inspection website at www.fsis.usda.gov
note
During cooking the internal food temperature will
display by default.
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 ac-
tive and may eventually generate a probe too hot
message.
To change the target temperature while cooking,
press the plus or minus key.
Important
Do not store the probe inside the oven. Use only
the original probe provided. Connecting any oth-
er probe or device could result in damage to the
oven control, electronics, and the receptacle.
Before starting self clean, double check that the
probe is removed from the oven interior. Defrost
frozen foods completely before inserting the
probe.
WarnInG
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.
table 3: uSda recommended minimum internal
cooking temperatures
handle
probe
cable
probe
sensor
handle
receptacle
probe
connector
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