IKEA 404.620.51, Manual

Page: 36 / 104

OVEN CONTROLS
To set how the oven will operate once the
probe reaches the target temperature:
The oven is preset to automatically stop cooking and
start the warm feature when probe sensor reaches
the target temperature. This may be set to continue
cooking if desired. Setting the options must be done
when the oven is inactive. The probe is not required
to be connected to the probe receptacle when set-
ting this option.
To set the oven to continue cooking after reaching
the target temperature:
1. Press probe key and hold for 6 seconds.
2. Press Self Clean key and toggle until Continu:
appears, as shown, then press START to accept.
To set the oven to automatically stop cooking
and start warm once reaching target
temperature:
1. Press probe key and hold for 6 seconds.
2. Press the Self Clean key and toggle until CAnCEL
appears, as shown, then press START to accept.
probe too hot message:
When the message Prob... Too... Hot... flashes in
the display, the probe temperature has exceeded
250°F (121°C). If the probe is not removed, this
message may continue until the sensor reaches
300°F (149°C) or higher, and oven will automatically
turn off. Be sure the probe sensor is fully covered by
the food.
food Type Internal Temp
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
fresh beef, veal, lamb
Medium rare + 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Stuffing (cooked alone or in
bird)
160°F (71°C)
Ham Fresh (raw) 140°F (60°C
Ham Pre-cooked (to reheat) 160°F (71°C)
Eggs dishes 165°F (74°C)
Leftovers and Casseroles 160°F (71°C)
The U.S. Department of Agriculture states, “Rare fresh
beef is popular, but you should know that cooking it to only
140°F (60°C) means some food poisoning organisms may
survive.” (Source: Safe Food Book, Your Kitchen Guide,
USDA) Visit the USDA Food Safety and Inspection website
at www.fsis.usda.gov
36
EN