Dual Fuel Range Oven Operation
36
Temperature Probe Feature
The temperature probe measures doneness by measuring
the internal temperature of food without opening the oven
door. It is a convenient and accurate way to achieve the
perfect doneness regardless of the type, cut or weight of
the food. Calculating a total cooking time by weight is no
longer necessary using this feature. Use with all modes
except broil and convection broil modes.
IMPORTANT NOTE:
The accuracy of the probe is
decreased for all temperatures below 100°F
(40°C)
. Food
taken directly from the refrigerator could display the
incorrect temperature until it has reached 100°F
(40°C)
.
WOLF TIPS FOR SUCCESS
•
Insert sensor into the thickest part of meat before
placing in oven.
•
To determine the center, hold sensor outside of the
meat with point at center of cut. Mark length of inser-
tion by placing your fingers on sensor at top of meat.
Move sensor to thickest part of meat and insert up to
your fingers.
•
Standing time refers to the 10- to 15-minute time
period the meat rests before being carved. This helps
more juices to be retained in the meat.
•
For poultry, insert probe into the thickest part of the
thigh.
•
Use aluminum foil to cover meat during the standing
time to help keep it hot before carving.
•
Wash probe by hand; do not soak or clean in the
dishwasher.
INTERNAL TEMPERATURE
DONENESS
INTERNAL TEMP
BEEF, LAMB AND VEAL
Rare
140°F
(60°C)
Medium Rare
145°F
(65°C)
Medium
160°F
(70°C)
Well Done
170°F
(75°C)
PORK
Well Done
170°F
(75°C)
POULTRY
Well Done Breast
170°F
(75°C)
Well Done Thigh
180°F
(80°C)
Well Done Stuffing
165°F
(75°C)
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are
USDA recommended carving temperatures.