LG LSIS3018, Руководство пользователя

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35
OPERATION
ENGLISH
Meat Probe
The meat probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, self clean, warming or
proofing. Always unplug and remove the meat probe
from the oven when removing food. Before using,
insert the probe into the center of the thickest part of
the meat or into the inner thigh or breast of poultry,
away from fat or bones. Place food in the oven and
connect the meat probe to the jack. Keep the probe
as far away from heat sources as possible.
Setting the Meat Probe Function (example for
Roast 375 °F with Probe temp. 160 °F)
1
Insert the meat probe into the meat.
2 Connect the meat probe to the jack.
3
The meat probe icon flashes in the display if the
meat probe is properly connected.
Setting the Probe Temperature
1
Select cook mode. Turn the oven mode knob to
select
Conv. Roast .
2
Set the oven temperature: press plus(+) or
minus(-) until 375 °F appears in the display .
3 Press
Probe
.
4
Set the probe temperature: press plus(+) or
minus(-)
until 160
°F appears in the display
.
5
Press Start .
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). The display
shows the changing probe temperature. When the
set probe temperature is reached, the oven shuts off
automatically.
Changing the Probe temperature while cooking
1
Press
Probe
.
2 Set the probe temperature.
3 Press
Start
.
IMPORTANT NOTE
Turn the oven mode knob to the
Off
position to
cancel the Meat Probe function at any time. To avoid
breaking the probe, make sure food is completely
defrosted before inserting.
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.
•
Do not pull wire to remove probe.
Hold the probe head, not the wire, when
inserting or removing probe.
Recommended Probe Temperature Chart
Doneness Probe Temp.
Beef, Lamb and Veal
Rare
Medium Rare
Medium
Well Done 130 °F (54 °C)
140 °F (60 °C)
150 °F (66 °C)
160 °F (71 °C)
Pork
Well Done 170 °F (77 °C)
Poultry
Breast, Well Done
Thigh, Well Done
Stuffing, Well Done 170 °F (77 °C)
180 °F (82 °C)
165 °F (74 °C)