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OPERATION
Using the Probe
1
Insert the probe into the food.
2
Connect the probe to the jack in the oven, and
Probe is connected
shows in the display and
the probe icon appears at the top of the
display.
3
Touch an appropriate cooking mode.
4
Touch numbers to set a cooking temperature
and a probe temperature. The default probe
temperature is 150 °F (65 °C), but can be
changed to any temperature between 80 °F (27
°C) and 210 °F (100 °C).
5
If desired, set the delayed start time using the
same method.
6
Touch
Start
. If a delayed start time has been set,
the start time appears in the display.
7
When the set probe temperature is reached, the
oven shuts off automatically.
8
Touch
Clear/Off
at any time to stop cooking.
Recommended Probe Temperature Chart
Category
Examples of Food
Target Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf
160 °F (71 °C)
Meatballs
165 °F (74 °C)
Fresh Beef, Veal,
Lamb
Steaks, Roasts, Chops
145 °F (63 °C)
Rare: 130 °F (54 °C)
Medium Rare: 140 °F (60 °C)
Medium: 150 °F (66 °C)
Well Done: 160 °F (71 °C)
Poultry
Whole Chicken or Turkey
165 °F (74 °C)
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 °F (63 °C)
Well Done: 170 °F (77 °C)
Fresh Ham (Raw)
Well Done: 160 °F (71 °C)
Precooked Ham (Reheat & Serve)
140 °F (60 °C)
Leftovers &
Casseroles
Leftovers
165 °F (74 °C)
Casseroles
Seafood
Whole Fish
145 °F (63 °C)
Fish Fillet (Side of Fish)
Fish Steaks or Portions
Well Done: 160 °F (71 °C)
CAUTION
•
Always use an oven mitt to remove the
temperature probe. Do not touch the broil
element. Failure to obey this caution can result
in severe personal injury.
•
To avoid damage to the meat probe, do not use
tongs to pull on the probe when removing it.
•
Do not store the meat probe in the oven.
•
To avoid breaking the probe, make sure food is
completely defrosted before inserting.