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Oven
Controls
Press STA_RT
to accept
the meat
probe target
temperature.
Close tffe oven door.
7.
During
the cooking
process the actual
meat
probe tempera-
ture will display
by default.
To view the target
temperature.
press the Meat
Probe once. After 3 seconds the display
will
show the actual
meat
probe
temperature.
If the target
temperature
needs to be changed
during
the cooking
process,
press Meat
Probe once and use the numeric
keys to
adjust the target
temperature.
Press STA_RT to accept
any
change.
Important
note: If you decide
to change
the target
temperature
during
the cooking
process, the maximum
temperature
that may
be set is 210°F (99°C).
8.
The oven control
will provide
one beep when the internal
target
temperature
is reached.
By default
the oven will
automatically
change
to a Warm
& Hold setting.
The
Warm
& Hold function
will maintain
the oven temperature
at 170 ° F (77°C).
Instructions
for changing
how the oven
reacts after
reaching
the internal
target
temperature
may
be found
later
in this section.
,
m
9.
Press STOP to cancel
cooking
at any time.
Continue/Cancel
Cooking
There may be times when you will want to continue
or cancel
cooking
after
the probe
has reached
the target
temperature.
Be
aware
that this setting
cannot
be changed
during
the cooking
process
of if a Delay
Start has been set.
Always
use pot holders or oven mitts when using
the oven. When
cooking,
the oven interior
and exterior,
as well
as the oven racks, will become
very hot which can cause burns.
To set the oven to continue cooking after reaching
the probe
target
temperature:
1.
Press Meat
Probe and hold for 3 seconds.
2.
Press Self Clean and tgqgle
until the Continu
message
appears
then press ST_T 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 3 seconds.
2.
Press Self Clean
and toggle
until CANCEL message
appears
then press
_
to accept.
START
Figure 24:
Probe set to continue
cooking
Figure 25:
Probe set to cancel
cooking
Table
3:
USDA
recommended
minimal
internal
cooking
temps
Food
type
Internal
temperature
Ground
meat
and meat
mixtures
Beef, Pork, Veal,
Lamb
160°F (71°C)
Turkey, Chicken
165°F (74°C)
Fresh beef,
veal,
lamb
Medium
rare
+
145°F (63°C)
Medium
160°F (71°C)
Well
Done
170°F
(77°C)
Poultry
Chicken
and Turkey, whole
Poultry
Breasts,
Roasts
Poultry
Thighs,
Wings
Duck
and Goose
Stuffing
(cooked
alone
or in bird)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
Fresh pork-roasts,
steaks, and chops
Medium
160°F (71°C)
Well
Done
170°F
(77°C)
Ham
Fresh (raw)
160°F (71°C)
Pre-cooked
(to reheat)
140°F
(60°C)
Eggs and egg dishes
Eggs
Cook
til yolk/white
firm
Egg dishes
160°F (71°C)
Leftovers
and Casseroles
165°F (74°C)
The U.S.
Department
of Agriculture
states,
"Rare
fresh
beef
is popular,
but you should
know
that
cooking
it to only
140°F
(60°C)
means
some
food
poisoning
organisms
may
survive."
(Source:
Safe
Food
Book, Your
Kitchen
Guide,
USDA
Rev. June 1985.)
The lowest
temperature
recommended
by the USDA
is 145°F
(63°C)
for medium
rare
fresh
beef.
For beef
medium
160°F,
well
done
170°F
Visit the USDA Food Safety and Inspection
website at
www.fsis.usda.gov
21
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