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30
USING THE OVEN
MEAT PROBE (on some models)
The meat probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, self clean, warming or
proofing. Always unplug and remove the meat probe
from the oven when removing food. Before using, insert
the probe into the center of the thickest part of the meat
or into the inner thigh or breast of poultry, away from fat
or bones. Place food in the oven and connect the meat
probe to the jack. Keep the probe as far away from heat
sources as possible.
Setting the Meat Probe function: (example for
Roast 375°F with probe temp. 160°F)
1. Insert the meat probe into the meat.
2. Connect the meat probe to the jack.
Method 1
3-1. Press PROBE.
4-1. Set the probe temperature (Press 1, 6 and 0).
5-1. Select Cook mode (Press BAKE).
6-1. Set the oven temperature (Press 3, 7 and 5).
Method 2
3-2. Select cook mode (Press BAKE).
4-2. Set the oven temperature (Press 3, 7 and 5).
5-2. Set the probe temperature (Press 1, 6 and 0).
7. Press START.
The default probe temperature is 150°F (66°C), but can
be changed to any temperature between 80°F (27°C) and
210°F (99°C). The display will show the changing probe
temperature. When the set probe temperature is shut
off automatically and, End of Cycle will appear on the
display.
To change the Meat Probe temperature during
cooking:
1. Press PROBE.
2. Set the probe temperature.
3. Press START.
To change oven temperature during cooking:
1. Select cook function. (Press BAKE).
2. Set the oven temperature.
3. Press START.
IMPORTANT NOTE:
Press CLEAR/OFF to cancel the Meat Probe function at
any time. To avoid breaking the probe, make sure food is
completely defrosted before inserting.
• Always use an oven mi tt to remove the
temperature probe. Do NOT touch the broil
element.
- Failure to obey this caution can result in severe
personal injury.
• To avoid damage to the meat probe, DO NOT use
tongs to pull on the probe when removing it.
• Do not store the meat probe in the oven.
CAUTION
Recommended Probe Temperature Chart
Doneness Probe Temp.
Beef, Lamb and Veal
Rare
Medium Rare
Medium
Well Done
140°F (60°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork
Well Done 170°F (77°C)
Poultry
Breast, Well Done
Thigh, Well Done
Stung, Well Done
170°F (77°C)
180°F (82°C)
165°F (74°C)
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