37
Using the temperature probe
The Temperature Probe is the most accu-
rate guide to the degree of doneness of
meat. Use it when baking, roasting any type
of meat or poultry, or cooking casseroles
with liquid.
1. Insert probe into food.
Insert the probe into the center of the
thickest portion of meat or into the inner
thigh or breast of poultry, away from fat
or bone.
2. Put food in oven.
Place meat on the convection roasting
rack, place rack on broiler pan, and place
pan in the center of the oven.
3. Connect probe to oven.
Open the Temperature Probe cover
located on the left side of the oven wall.
Insert plug into jack. (Keep the top of
the probe as far as possible from the
heat source.)
4. Close oven door.
5. Set temperature (optional).
Do this step if you want to set an internal
food temperature (from 130°F [54°C] to
190°F [88°C]) other than 160°F (71°C).
NOTE:
See a reliable cookbook or your
convection oven cookbook for internal
food temperature recommendations.
U
sing and Caring for Your Oven
continued on next page
NOTES:
•
Do not use the Temperature Probe when
broiling, convection broiling, dehydrating,
or raising bread.
•
Unplug the Temperature Probe before
self-cleaning the oven.
YOU SEE
NIGHT LIGHT
DELAY
SET
RAISING
BREAD
O
F
ON
COOK
DEHYDRATE
TIME
COOK TEMP
CLEAN TIME
STANDARD
ENTER
CONVECTION
PROBE TEMP
FOO
CHE
DOO
CLO
EASYCONVECT
(or 71°C)
PRESS
YOU SEE
NIGHT LIGHT
DELAY
SET
RAISING
BREAD
O
F
ON
COOK
DEHYDRATE
TIME
COOK TEMP
CLEAN TIME
STANDARD
ENTER
CONVECTION
PROBE TEMP
FOOD AT
CHECK
DOOR
CLOSE
EASYCONVECT
(example shows 150°F [66°C]
internal temperature setting)
1
5
0
