Dacor Wall Oven, Инструкция по использованию и уходу

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Deluxe features (Continued)
WARNING:
To prevent the possibility of burns, connect and unplug the
meat probe using hot pads.
ImpORTANT:
• Use the handle to insert and remove the meat probe
skewer. Also, use the handle on the meat probe plug to
insert and disconnect it. pushing or pulling on either end
of the cable could damage the meat probe.
• To avoid breaking the meat probe, make sure the food is
completely defrosted before inserting the skewer.
• Never leave the meat probe inside the oven, especially
during the self-clean cycle.
• Use of meat probes other than the one provided with
your oven may result in damage to the meat probe and/or
your oven.
how to Use Your meat probe
• Prepare the meat for cooking prior to setting the oven. Insert
the skewer of the meat probe into the center of the meat.
Make sure that the skewer is not inside any fatty portions of
the meat and does not touch any bones. The point should
rest in the thickest part of the meat. When you are cooking
fowl, the tip of the skewer should rest toward the center of the
bird.
• Select one of the Roasting modes on page 14.
• Before pressing START , press the mEAT pROBE key.
• You will see the preset meat probe temperature of 170°F
appear on the display. Consult the Internal Cooking
Temperatures chart on page 48 to see the recommended
meat probe temperatures for a variety of foods. If the correct
meat probe temperature already appears on the display,
press START . Otherwise, enter the correct meat probe
temperature on the number keypad (for example: press 1,
then 6, then 0 for 160°F), then press START .
• “INSERT mEAT pROBE” will flash on the display when it is
time to put the food in the oven and connect the meat probe.
To keep from getting burned, use an oven mitt to connect
the plug on the end of the meat probe to the meat probe
connector inside the oven. See page 2 for the location of the
connector.
• Close the oven door.
• The oven will automatically cook the meat until it is done.
When the meat is done, the oven will beep and reduce
the temperature to a level that will keep it warm and safe
for serving for up to 2 hours (
“hOlD”
will appear on the
display).
NOTE:
If you connect the meat probe before the display indicates it
is time to connect it, the display will flash “REmOvE mEAT
pROBE”.
DELAY
OPTIONS
MEAT
PROBE
SAVE HELP
▲ UPPER
12:25 PM
PRESS START
375°F
SURROUND ROAST
▲ UPPER
MEAT
PROBE
170
12:25 PM
PRESS START
375°F/170°F
SURROUND ROAST
SAVE HELP
DELAY
OPTIONS
MEAT
PROBE
Ground meat & meat mixtures
Beef, Pork, Veal, Lamb 160°F
Turkey, Chicken 165°F
fresh Beef, veal, lamb
Medium Rare 145°F
Medium 160°F
Well Done 170°F
poultry
Chicken & Turkey, whole (temperature taken in thigh) 180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck & Goose 180°F
Stuffing (cooked alone or in bird) 165°F
fresh pork
Medium 160°F
Well Done 170°F
ham
Fresh (raw) 160°F
Pre-cooked (to reheat) 140°F
minimum Safe Internal Cooking Temperatures for
various foods
NOTE:
The minimum safe internal cooking temperatures are
subject to change. There are changes in bacteria and the
temperatures required to eradicate them. for the most
current information, please contact the USDA.
USDA meat and poultry hotline:
phone: (800) 535-4355
www.fsis.usda.gov
Minimum Safe Internal Cooking Temperatures for Various Foods