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English 45
Oven (Lower Oven)
Using the Temp Probe
For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb,
etc), measuring the internal temperature is the best way to determine if the food is
properly cooked.
The Temp Probe lets you cook meat to the exact internal temperature you want,
taking the guess work out of determining whether a piece of meat is done or not.
This function can be used with Bake, Convection Bake, or Convection Roast.
After the internal temperature of the food reaches 100 °F, the increasing internal
temperature will be shown in the display.
How to use the Temp Probe
1. Push the tip of the temp probe into the meat as fully as possible, so that the
tip is in the center of the meat.
• Insert the probe completely into the
meat as shown in the illustrations. It
should not touch bone, fat, or gristle.
• If you do not fully insert the probe into
the meat, the Temp. Probe function will
not work correctly because the probe
will sense the oven temperature, not
the temperature of the meat.
• For bone-in meats, insert the probe into
the center of the lowest and thickest
portion of the piece.
• For whole poultry (turkey, large
chickens, etc.), insert the probe into the
thickest part of the inner thigh, parallel
to the leg.
Steam cook recommendation guide
Steam mode Level Foods
Steam Bake High Rye breads, Desserts (Flan caramel)
Med Croissants, Pies, Reheats (Pizza, Casserole)
Low Pastries
Steam Roast High -
Med Meats, Poultry
Low Turkey, Large meats
Using Bread Proof
Bread Proof provides an optimal temperature for the bread proong process, and
therefore does not require a temperature adjustment.
For the best results, always start the Bread Proof option with a cool oven.
1. Touch Bread Proof.
2. Touch START/SET.
3. Touch OVEN OFF at any time to turn off Bread Proof.
NOTE
Use rack position 3 for Bread Proof.
NQ70M6650DS_AA_DE68-04446A-00_EN.indd 45 1/19/2017 11:53:37 AM
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