Using the Basic Oven
30
English
Using the Temp Probe, cont.
CAUTION
•
To protect the probe tip, defrost food fully, and do not let the tip poke out of the meat.
•
The probe should only be in the oven if the probe is in use.
•
Do not use tongs to insert/remove the probe.
•
Use the Temp probe only as instructed.
About Oven Functions
•
If you cover the cooked meat with foil and let it sit
10 minutes, the internal temp rises 5-10 degrees.
After cooking, remove the probe from the socket,
•
then the meat.
Oven
Oven functions
(
*36" model only)
Basic oven
Bake, Convection Bake, Convection Roast, Broil, Pure Convection Sear, Convection Broil, Dual
Four Part Pure Convection, Special Function, Chef Mode, Clean, Steam Bake*, Steam Roast*
Steam oven
(48" only)
Bake, Convection Bake, Convection Roast, Broil, Convection Broil, 4 Part Pure Convection,
Steam Bake, Steam Roast, Steam, Special Function, Special Steam Cook, Clean
NOTE
For descriptions of steam oven functions in the 48" range, see the chart on Pg.
52
.
Cooking Mode
For 48" range, tap RIGHT, then swipe to select the cooking mode; for 36" product, select a cooking
mode, then set a temperature. (See
Setting the
T
emperature
, Pg.
33
and
Basic
B
aking and
B
roiling
I
nstructions
, Pg.
34
.)
Mode
Temperature range
48" Model
36"
Model
Temp
probe InstantHeat™
Left Right
Bake
175 °F (80 °C) - 550 °F (285 °C)
–
Convection Bake/Roast
175 °F (80 °C) - 550 °F (285 °C)
Broil
L0 / HI
–
–
Pure Conv.Sear
175 °F (80 °C) - 475 °F (245 °C)
–
–
Convection Broil
175 °F (80 °C) - 550 °F (285 °C)
–
–
Steam Bake, Steam Roast
230 °F (110 °C) - 550 °F (285 °C)
–
–
Dual 4-Part Pure Convection
175°F (80 °C) - 550 °F (285 °C)
–
Type of Food
Internal temperature
Beef/
Lamb
Rare
140 °F
Medium
160 °F
Well done
170 °F
Pork
Poultry
180 - 185 °F