26
Setting Oven Controls
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.
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.) The lowest temperature recommended by the USDA is 145°F/
63°C for medium rare fresh beef.
Warmer Drawer
The purpose of the warmer drawer is to keep hot cooked
foods at serving temperature. Use the warmer drawer feature to
keep cooked foods hot such as vegetables, gravies, casseroles,
soups, stews, breads, pastries and oven safe dinner plates at
serving temperature.
Always start with hot food. Do not heat cold food with the
warmer drawer. All food placed on the warmer drawer should
be covered with a lid to maintain quality. For best results, when
warming pastries or breads, the cover should have an opening
to allow moisture to escape. Use only dish ware, utensils and
cookware recommended for oven and cooktop use in the
warmer drawer..
1.
Press warmer drawer. The warmer drawer indicator light
will turn on.
2. To reach the desired heat setting of either low, medium, or
high do the following:
3. To set LO press LO once. (Pressing LO twice will activate the
Proof Bread feature.)
4. To select medium heating level press HI after pressing LO
once. The selected indicator light will remain on while the
drawer is heating.
5. To activate the highest level press HI until the indicator light
is showing next to HI. (The warmer drawer indicator light
will also stay lit until the warm drawer is turned off.)
6. When ready to serve, press the warmer drawer key until the
indicator light is off.
Figure 37: Probe set to continue cooking
Figure 38: Probe set to cancel cooking
Minimal Internal Cooking temperatures
Food type
Internal temperature
Beef, veal, lamb-roasts, steak & chops
Medium
160°F (71°C)
Well done
170°F (77°C)
Fresh pork-roasts, steaks & chops
Medium
160°F (71°C)
Well done
170°F (77°C)
Ham
160°F (71°C)
Poultry
Whole chicken, turkey
165°F (74°C)
Poultry breasts, roasts
165°F (74°C)
Stuffing (cooked alone or in bird)
165°F (74°C)
Leftovers
165°F (74°C)
Information courtesy the U.S. Department of Agriculture Food
Safety and Inspection Service.
Figure 39: Warmer Drawer with three heat settings
Hi
Lo
ON
OFF
PROOF
BREAD
Hi
Lo
Warmer
Drawer
