Dacor Millennia MRES Series, Use & Care Manual

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setting the oven When using the temperature Probe:
1. Preheat the oven to the desired temperature. ( Convection roasting
Guide for meats, Poultry and Fish )
. insert the temperature Probe into the food. (see Proper
temperature Probe Placement above.)
3. after the oven cell has reached the desired temperature, place the
food into the oven.
4. wearing an oven mitt, lift the probe outlet cover and plug the
temperature Probe into the outlet in the oven. (the outlet is located
on the left inside oven wall near the front of the oven.) Make sure it is
pushed all the way into the outlet. close the oven door.
5. Press the “PROBe” button. the display will flash and beep
“PRB” if the Probe is not inserted properly.
6. adjust the temperature to the desired setting using the
tiMe•teMPeRatuRe (“+” or “-”) buttons. a jump-in temperature
of 160˚F will appear when the TIME•TEMPERATURE key is first
pressed. to change to the desired temperature, just press the
tiMe•teMPeRatuRe key until you reach the desired temperature.
The temperature can be set from 100-200˚F.
• after the temperature has been set, the control panel temperature
readout will default to 95˚F, even if the food has not reached
that temperature. The temperature readout will increase in 1˚F
increments until the food reaches the set temperature.
7. the oven will go to the “HOld” mode for hours after the internal
temperature of the food has reached the desired temperature and will
hold the oven temperature at 150˚F. The residual heat of the oven will
cause the internal temperature of the food to continue to climb. use
hot pads to remove the temperature Probe from the food. do not use
tongs to pull on the Probe, it might be damaged.
notes:
after meat is pulled out of the oven, it will continue to cook. carry-over
cooking affects all foods. the larger the item, the longer the carry-over.
it is best to let the meat rest after it comes out of the oven for 10 to 15
minutes. this will allow the meat to retain its juices and continue to set,
making it easier to carve.
if the Probe is left inserted in the oven outlet when not in use, the control
will beep and flash PRB until the Probe is unplugged. unplugging the
Probe from the oven turns the beeping and PRB flashing off.
o
ven
o
PeraTion
U
sing The
T
eMPeraTUre
P
robe
For many foods, especially roasts and poultry, internal food
temperature is the best test for properly cooked food. the dacor
®
provided temperature Probe takes the guesswork out of roasting
by cooking food to the exact temperature you desire.
Plug
Cable
Handles
Probe
Temperature Probe
ImPortant:
1. use of probes other than the one provided with your range may
result in damage to the probe and/or the range.
2. use the handles of the temperature Probe and plug when
inserting and removing them from the food and outlet.
3. Do not use tongs to pull the cable when removing the Probe. Do
so could damage the Probe.
4. make sure the food is completely defrosted before inserting the
Probe to avoid breaking the Probe.
5. never leave the temperature Probe inside the oven during self-
Clean mode.
6. to prevent the possibility of burns, unplug the temperature
Probe using hot pads.
7. Do not store the Probe inside the oven.
Proper temperature Probe Placement:
1. lay the Probe on the outside of the meat along the top or side and
mark with your finger where the edge of the meat comes to on the
Probe. the point should rest in the center of the thickest meaty part
of the roast.
. insert the Probe to the point marked by your finger into the meat. the
Probe should not touch the bone, fat, gristle or the bottom of the pan.
• For roasts with no bone, insert the Probe into the side of the roast
in the center. For bone-in ham or lamb, insert the Probe into the
center of the lowest large muscle or joint.
• For dishes such as meat loaf or casseroles, insert the Probe into
the center of the dish. when cooking fish, insert the Probe from
just above the gill into the meatiest area, parallel to the backbone.
• insert the Probe into the meatiest part of the inner thigh from
below, and parallel to the leg of a whole turkey.
minimum safe Internal temperatures for various Foods
type & Cut Internal temp. (°F)
Pork, ham, sausage and bacon 180
all foods previously served and cooled that are reheated 165 within two hours
all poultry and game birds (turkey, chicken, cornish game hen, duck, etc.) 180
stuffed meats 165
stuffing 165
ground beef and ground pork 165
Fish and most other potentially hazardous food not listed in this table 145
Beef roasts (rare) 145
Beef steaks (rare) 145
Minimum Safe Internal Temperatures