Operations
Using the temp probe
For many foods, especially roasts and poultry, measuring internal temperature best
determine
s
proper
doneness
. The
t
emp probe lets you cook meat
with
exact
ness
.
Once
the
food's
internal temperature reaches 100 °F
(37.7 °C)
, the
current
internal
temperature
appears o
n the display.
How to use the temp probe
1.
Push the tip of the
t
emp 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
(see left) without
touch
ing
bone,
fat, or gristle.
•
If you do not fully insert the probe,
it
will sense the oven temperature
; thus,
the reading will not reflect the food's
degree of doneness
.
•
For bone-in meats, insert the probe
into the center of the lowest
,
thickest
p
art
of the piece.
•
For whole poultry (turkey,
chickens,
etc.), insert the probe into the
thickest
part of the inner thigh, parallel
to the
leg.
•
If you activate the Keep Warm function
to keep the meat warm
after cook
ing
with
the
t
emp
p
robe, the meat’s
internal temperature will exceed the
intended "done"
temperature.
2. Plug the temp probe into the socket on the top side wall of the oven (see pg. 34).
3. One the control screen, swipe to the desired cooking operation (Bake, Convection
Bake, Convection Roast, Pure Conv. Sear, Steam Bake, Steam Roast, or Dual Four Part
Pure Convection), and set the oven temperature (see pg. 42).
4. Tap
Temp Probe
, and use the number pad, set the desired internal temperature.
Available temperatures
100 °F to 200 °F
English
25
