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33
SettInG oVen controLS
to set probe:
note: The minimum setting is 140ºF (60ºC); the
maximum is 210ºF (99ºC). Default is 170ºF (77ºC).
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 into the
probe receptacle while the oven is still cool.
The receptacle is located on the upper left front
oven cavity wall.
3. The Meat Probe is set to off by default. Before
using the meat probe go to user preferences
to ensure the Meat Probe is on. See directions
on the previous page for activating the meat
probe.
4. Insert the probe connector into the receptacle.
The probe icon appears in the display. Make
sure the probe sensor is correctly inserted into
the center of the food. Close the oven door.
5. Press the + key to set the desired probe tem-
perature between 140°F and 210°F. If no selec-
tion is made within 10 seconds, the control will
automatically set the default temperature of
170°F and the display will sound an acceptance
chime.
6. The probe must be fully set before setting the
oven mode and temperature mode.
7. Set the oven mode to QUICK PREHEAT, BAKE,
CONVECT BAKE, or CONVECT ROAST.
8. Set the oven temp control to the desired cook-
ing temperature.The oven will begin heating.
9. During the cooking process, the current meat
probe temperature will appear in the display
until the meat probe target temperature is
reached.
10. Once the target temperature of the food is
reached, the control will chime to signal the
end of cooking. At this time the will turn o
and the display will show the FOOD READY
and OVEN WARM messages.
• For bone-in ham or lamb, insert the probe into
the center of lowest large muscle or joint.
• For 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 the
breast.
Insert
probe tip
to center of
food
proper placement of probe in food.
Insert the probe so that the probe tip rests inside
the center of the thickest part of meat or food. For
best results, do not allow the probe temperature
sensor to contact bone, fat, gristle, or the cook-
ware.
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