27
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 until the Continu message appears.
3. 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 until the CAnCEL message appears.
3. Press
to accept.
Setting Warm & Hold™
The Warm & Hold key turns on the Warm & Hold feature and
will maintain an oven temperature of 170°F (77°C). The Warm
& Hold feature will keep oven baked foods warm for serving up
to 3 hours after cooking has finished. After 3 hours Warm &
Hold will turn the oven off.
The Warm & Hold feature may be used without any other
cooking operations or can be used after cooking has finished
using bake, convection bake, and convection roast.
Warm & Hold may be used with a timed bake if you wish to
have the feature turn on automatically when cooking has
finished. The timed bake feature requires a start time and cook
time. With this information the control can calculate the time
when cooking will complete and can then start Warm & Hold
automatically.
Food poisoning hazard. Do not let food sit for
more than one hour before or after cooking. Doing so can result
in food poisoning or sickness.
To set Warm & Hold
1.
Arrange oven racks and place food in oven.
2. Press Upper or Lower Oven.
3. Press Warm & Hold. Hld will appear in the display.
Note: If no key is touched within 25 seconds, the request to turn
on the Warm & Hold feature will be cancelled.
4. Press
. HLd will remain on and the oven icon will
appear in the display.
5. To cancel Warm & Hold at any time press
.
Note: The Warm & Hold feature will automatically turn off after
three hours.
Figure 35: Probe set to continue cooking (L) and to cancel (R)
Minimal Internal Cooking Temperatures
Food type
Internal temperature
Beef, veal, lamb-roasts, steak and chops
Medium
160°F (71°C)
Well done
170°F (77°C)
Fresh pork-roasts, steaks and 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.
