Using the Basic Oven
English
29
Using the Temp Probe
For many foods, especially roasts and poultry, measuring the internal temperature is the best way
to determine proper doneness. Th
is feature
lets you cook meat to an exact internal temperature.
Use
it
with Bake, Convection Bake, Convection Roast, Pure Conv.Sear, or Dual Four
-
Part Pure
Convection. Once the meat's internal temperature reaches 100 °F, the
current
temperature
appears on the probe display.
1.
Push the
t
emp probe tip into the center of the meat.
•
Insert the probe as shown at left. Do not touch
bone, fat, or gristle. If you do not fully insert the
probe, it sense
s
oven temp, not meat temp.
•
Bone-in meat: Insert the probe in the center of
the lowest
,
thickest portion.
•
Whole poultry: Insert the probe in the thickest
part of the inner thigh, parallel to the leg.
•
If you activate Keep Warm to keep the meat
warm after cooking it using the temp probe, the
meat
may cook beyond
the desired temp.
•
Temp probe socket location, by model: 48" range
(left oven): left oven wall; (right oven): right oven
wall; 36" range: left oven wall.
2.
Insert the temp probe plug fully into the socket on the top side wall of the oven.
3.
(48" range) Tap LEFT or RIGHT, and swipe to a cooking operation (Bake, Convection Bake,
Convection Roast, Pure Conv.Sear, or Dual Four-Part Pure Convection).
(36" range) Select a cooking mode, and set the cooking temperature. (See Pg.
33
.)
4.
Tap Temp Probe, and on the numeric pad, set an internal temp from 100 °F to 200 °F.
5.
(Option) Set Cook Time/Delay Start.
6.
Tap START. (When the set internal temp is reached, the probe turns off, and an alarm sounds.)
NOTE
If you remove the
t
emp probe without canceling the function or insert it without setting the
function, cooking stops after 1 min.
