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22 Setting Oven Controls
Setting the Probe
See the example below to set the probe target temperature to
180°F (82°C) when using the convection roast feature with oven
set temperature for 325°F (162°C).
The default internal temperature when setting the probe is
170°F (76°C).
IMPORTANT! By the default, your oven will adjust to the warm
oven setting once the probe has reached the set temperature.
• When the meat probe is connected to the receptacle and a
cooking function is started, the display will show the current
temperature reported by the meat probe.
To adjust the meat probe set temperature during this time if
needed:
1. Press probe, (target temperature will appear)
2. Use hi +, lo - or numeric keys to raise or lower the set
internal temperature.
3. Press START to accept.
Recommended Internal Temperatures for Probe
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 recom-
mended by the USDA is 145°F/ 63°C for medium rare fresh beef.
FOOD POISONING HAZARD. Do not let food sit for more than
one hour before or after cooking. Doing so may cause bacteria
to grow which can result in food poisoning or other illness.
1. Insert the probe into the food and place food in the oven.
2. Plug the probe completely into the probe receptacle
inside the oven and close the oven door.
3. Press conv roast.
4. Enter
3 2 5 using numeric keys.
5. Press cook options.
325
6. Press probe. The default temperature of
170°F will appear in the display.
7. Enter
180 using numeric keys.
180
8. Press START.
Food type Internal Temp
Beef, veal, lamb-roasts, steaks and chops
Medium 160°F (71°C)
Well done 170°F (76°C)
Fresh pork-roasts, steaks, and chops
Medium 160°F (71°C)
Well done 170°F (76°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)
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