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10
Changing Cooking Modes While Using the
Meat Probe
1. Touch CANCEL/SECURE.
2. Touch the desired bake-mode key.
To change the cook temp, enter the new temp on the
number pad.
3. Touch CONTINUE.
Canceling the Meat Probe While Cooking
• Touch PROBE twice, and unplug the meat probe.
The oven returns to its original settings.
Important Meat Probe Details
• You must select a cooking mode before touching PROBE.
• When using the meat probe, the preheat cycle is disabled.
For best results, select the cooking mode, and let the
oven preheat before engaging the probe.
• The meat probe function cancels itself after 30 seconds,
and the probe symbol blinks on the display if the probe is
not plugged in.
• The meat probe feature takes precedence over time-delay
cooking. The oven keeps cooking the meat until it reaches
the selected probe temp regardless of the set STOP TIME
or COOK TIME, then enters Hold mode.
USDA Minimum Safe Internal Temp’s
Ground Meat and Meat Mixtures
Beef, pork, veal, lamb 160°F (71°C)
Turkey, chicken 165°F (74°C)
Fresh Beef, Veal and Lamb
Steaks, roasts, chops 145°F (63°C)
Poultry
Chicken and turkey, whole (temperature taken in thigh)
165°F (74°C)
Poultry breasts, roast
Poultry thighs, legs, wings
Duck and goose
Stufng (cooked alone or in bird)
Fresh Pork
Fresh pork 160°F (71°C)
Ham
Fresh (raw) 160°F (71°C)
Pre-cooked (reheat) 140°F (60°C)
NOTE: Min. safe internal cooking temp’s are subject to change. If bacteria
change, so do the temp’s needed to eliminate them. For current info, contact
the USDA Meat and Poultry Hot Line: (800) 535-4355 or visit www.fsis.usdagov
OPERATING THE OVEN
Dehydrating/Defrosting
You can dehydrate or defrost foods at low heat settings in
Pure Convection mode.
WARNING
To avoid food poisoning, cook meats immediately after defrosting them.
Dehydrating/Defrosting Foods
1. Position the racks, and center the food on the rack.
(If dehydrating) Prepare food as recommended, then
place it on a drying rack.
2. Touch PURE CONV.
3. (If defrosting) Enter a temperature up to 150°F (66°C). (If
dehydrating) Use the table below to set the temperature,
and raise the temp as needed.
Food Type Dehydrating Temperature
Fruit 100°F (38°C)
Vegetables 125°F (52°C)
Meat 150°F (66°C)
4. Touch START.
Using the Bread-Proofing Feature
You can use the oven to proof yeasted dough at a low,
draft-free temperature using Bake mode. This procedure
assumes the dough is in a greased bowl covered the bowl
with a damp cloth or with plastic wrap sprayed with a non-
stick substance.
1. Touch BAKE.
(Double ovens have a PROOF key on the lower oven.
You may touch this key instead of BAKE. When using
the PROOF key, the oven presets the temperature.)
2. Enter 100°F (38°C) on the number pad, and touch START.
3. Put the dough in the oven, and turn on the oven lights.
4. Set the timer for the recipe’s rise time.
Using Sabbath Mode
The oven’s Sabbath mode complies with Jewish law for
Sabbath and Holy Day use. When this feature is active,
only Bake and Pure Convection modes are active, and the
oven lights are disabled as well as all keys except CANCEL/
SECURE, START, and the 0 and 2 keys on the number pad.
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