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9
OPERATING THE OVEN
1. Insert the skewer in the thickest part of the prepared meat.
(The point should be at the center of the meat away from fat
and bone. With fowl, hold the skewer parallel to the pan, and
insert it in the thickest part of the breast until the tip is ¾”
from the body cavity.)
2. Close the oven door, and set a cook mode.
The mode’s preset temperature appears on the display. If you
want to change the temp, enter it via the number pad.
3. Tap START/CONTINUE.
The oven enters preheat mode; PRE- appears on the display.
Wait until the oven is preheated (PRE- disappears) to put in the
meat to avoid over-browning.
4. With oven mitts, put the meat in the oven. Plug the meat probe
plug in the connector inside the oven chamber.
5. Tap PROBE.
The preset probe temp (160°F/71°C) and probe icon appear on
the display. If you want to change the probe temp, enter it via
the numeric pad. Use this chart to measure doneness:
USDA Minimum-Safe Cook-Temperature Chart
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/turkey, whole (temp taken in thigh)
165°F (74°C)
Poultry breasts, roast
Poultry thighs, legs, wings
Duck and goose
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
6. Tap START/CONTINUE.
If you do not tap START/CONTINUE, Probe mode will not activate.
IMPORTANT
When using the meat probe, the oven controls the cook time and dis-
plays the meat temperature. When the meat reaches the set temp, the
oven enters Hold mode, in which the temp lowers to 150°F (66°C) for 2
hours to keep the meat warm and safe for serving. To prevent illness,
do not leave food in the oven after it has turned off. Touch CANCEL/
SECURE to cancel hold mode and turn the oven completely off.
Changing the Probe Temp While Cooking
1. Tap PROBE.
The current probe temperature appears on the display.
2. Enter the new temperature.
The oven display shows the new probe temp; if no temp is
entered, the oven keeps cooking at the original setting.
Changing Cook Modes While In Probe Mode
1. Tap CANCEL/SECURE.
2. Tap the desired bake-mode key, and on the numeric pad, enter
the new temp.
3. Tap START/CONTINUE.
Canceling Probe Mode While Cooking
Tap PROBE twice, and unplug the meat probe.
The oven returns to its original settings.
Important Meat-Temp Probe Details
• You must select a cook mode, then tap PROBE.
• When using the meat probe, the preheat cycle is disabled. For
best results, engage the probe after the oven preheats.
• Probe mode cancels itself after 30 seconds, and the probe icon
blinks on the display if the probe is not plugged in.
• Probe mode 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.
Dehydrating/Defrosting
Dehydrate or defrost foods at low heat settings in Pure Convec-
tion 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. Tap PURE CONV.
3. (If defrosting) Enter a temperature up to 150°F (66°C).
(If dehydrating) Use the table below to set the temperature,
then 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. Tap START/CONTINUE.
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