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Temperature probe
The temperature probe lets you cook roasts and poultry to the exact internal
temperature you want, taking the guess work out of determining whether a piece
of meat is done or not.
You can use the temperature probe with the oven set to Bake, Convection Bake, or
Convection Roast. When you use the temperature probe, the internal temperature
is shown on the display when it reaches 100 °F.
1.
Push the temperature probe into the
meat so that the tip of the probe
reaches the center of the meat.
When you insert the temperature
•
probe, make sure it does not
contact bone, fat, or gristle.
•
For bone-in meats, insert the probe
into the center of the lowest and
thickest portion of the piece.
•
For whole poultry (turkey, large
chickens, etc.), insert the probe into
the thickest part of the inner thigh,
parallel to the leg.
•
If you remove the temperature
probe while cooking is in process,
the oven shuts off in 60 seconds.
•
The temperature probe may not
function properly if inserted into
frozen food. (The temperature
probe icon doesn't appear.)
5.
Set an option (Delay Start) if necessary.
6.
Tap START. When the food reaches the set internal temperature, the oven
automatically shuts off, and then beeps.
NOTE
Temperature probe operation will shut off either :
•
When cooking time is over.
•
When the temperature reaches the temperature you set.
2.
Insert the temperature probe plug into
the socket on the top side wall of the
oven.
3.
Select the cooking operation
(Convection Bake, Convection Roast, or
Bake) and the temperature.
4.
Set the internal temperature between
100 °F to 200 °F using the dial knob.
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