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Operating Your Oven
Using the Meat Probe (cont.)
2. Before placing the meat in the oven and with the door
closed, push the BAKE, CONV BAKE, PURE CONV
or CONV ROAST key. The preset temperature will
appear on the display. If you want to cook using a
different oven temperature, enter it on the number
keypad.
3. Touch START.
4. Allow the oven to preheat. Excessive browning may
occur if the meat is placed in the oven during preheat
mode (when “PRE-” appears on the display). Once
the oven has preheated (“PRE-” disappears), put the
meat in the oven using pot holders. Insert the meat
probe plug into the connector inside the oven.
5. Push the PROBE key. The preset probe
temperature (160°F/71°C), as well at the
probe symbol, will appear on the display. If
you want to cook using a different probe temperature,
enter it on the keypad. Use the USDA Minimum Safe
Cooking Temperature Chart as a guideline for the
type of meat you are cooking.
6. Touch START. If you do not touch START, Probe
mode will not start.
When the meat probe is in use, the oven will automati-
cally control the cooking time. The temperature on the
display during cooking is the temperature measured inside
the meat. The oven will continue to cook until the meat
temperature reaches the temperature you have entered.
When the meat is done, the oven will go into hold mode.
The temperature will reduce to 150°F (66°C) for two
hours to keep the meat warm and safe for serving. To
prevent sickness, do not allow foods to remain in the oven
after it has turned off. Touch CANCEL · SECURE to cancel
hold mode and turn the oven completely off.
To change the meat probe temperature
during cooking...
1. Touch PROBE. The current probe temperature will
appear on the display.
2. Enter the new temperature. The oven will automati-
cally change to the new probe temperature. If you
do not enter a temperature, the oven will continue to
cook at the current setting.
To change the cooking mode during meat
probe cooking...
1. Touch the CANCEL · SECURE key.
2. Touch the BAKE, CONV BAKE, PURE CONV or
CONV ROAST key. If you want to cook using a tem-
perature different than the preset oven temperature,
enter it on the number keypad.
3. Touch CONTINUE.
To cancel meat probe operation while the
oven is cooking...
• Touch the PROBE key twice and disconnect the meat
probe from the oven. The oven will return to its origi-
nal settings.
Important details about the meat probe:
•
You must select the specific cooking mode (
BAKE,
CONV BAKE, PURE CONV or CONV ROAST) before
you touch the PROBE key.
• When using the meat probe feature the preheat cycle
is disabled. For best results, select the mode and
allow the oven to preheat prior to starting the meat
probe feature.
• The meat probe function will automatically cancel
after 30 seconds if the meat probe is not connected.
The meat probe symbol will flash on the display.
• The meat probe feature takes precedence over the
delay timed cooking feature. The oven will continue
to cook the meat until it reaches the selected meat
probe temperature regardless of the STOP TIME or
COOK TIME setting, then go into hold mode.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
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 and turkey, whole
(temperature taken in thigh)
165°F (74°C)
Poultry breasts, roast
165°F (74°C)
Poultry thighs, legs, wings
165°F (74°C)
Duck and goose
165°F (74°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Fresh Pork
Fresh pork
160°F (71°C)
Ham
Fresh (raw)
160°F (71°C)
Pre-cooked (reheat)
140°F (60°C)
NOTE: The minimum safe internal cooking temperatures are
subject to change. There are changes in bacteria and the
temperatures required to eradicate them. For the most current
information, contact the USDA.
USDA Meat and Poultry Hot Line: Phone: (800) 535-4355
www.fsis.usda.gov
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