24
Setting Oven Controls
6. Set the oven control for Bake, Convection Bake, or Convec-
tion Roast and the desired oven temperature. The meat
probe cannot be set with Broil or Self-Clean.
7. During the cooking process, the actual meat probe temper-
ature will display by default. To view the target tempera-
ture, press Meat Probe once. After 6 seconds the display will
show the actual meat probe temperature. If the target
temperature needs to be changed during the cooking
process, press Meat Probe once and use the numeric keys to
adjust the target temperature. Press
to accept any
change.
8. The oven control will provide three beeps when the internal
target temperature is reached. By default the oven will
automatically change to a Warm & Hold setting. The
Warm & Hold function will maintain the oven temperature
at 170° F (77°C). Instructions for changing how the oven
reacts after reaching the internal target temperature may
be found later in this section.
9. Press
to cancel cooking at any time.
To set the oven to continue cooking after reaching the probe
target temperature:
1.
Press Meat Probe and hold for 6 seconds.
2. Press Self Clean and toggle until the Continu message
appears, then press
to accept.
To set the oven to cancel cooking and automatically start Warm
& Hold after reaching the probe target temperature:
1.
Press Meat Probe and hold for 6 seconds.
2. Press Self Clean and toggle until CAnCEL message appears,
then press
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.
Figure 33: Probe set to continue cooking
Figure 34: Probe set to cancel cooking
Table 4: USDA recommended minimum internal cooking
temperatures
Food Type
Internal Temp.
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
160°F (71°C)
165°F (74°C)
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
145°F (63°C)
160°F (71°C)
170°F (77°C)
Poultry
Chicken and Turkey, whole
Poultry Breasts, Roasts
Poultry Thighs, Wings
Duck and Goose
Stuffing (cooked alone or in bird)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
Fresh pork-roasts, steaks, and chops
Medium
Well Done
160°F (71°C)
170°F (77°C)
Ham
Fresh (raw)
Pre-cooked (to reheat)
160°F (71°C)
140°F (60°C
Eggs and egg dishes
Eggs
Eggs dishes
Leftovers and Casseroles
Cook til yolk/white firm
160°F (71°C)
165°F (74°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 Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
Summary of Contents for 790.3262 Series
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