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Idiomas disponibles
38 OPERATION
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.
Using the Meat Probe
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 Meat Probe Function (example: to
Conv. Roast at 350°F with probe temp. 160 °F)
1
Select cook mode. Turn the oven mode knob to
select Conv. Roast.
2
Set the oven temperature: press plus(+) or
minus(-) until 375
3
Press Start.
4
Set the probe temperature: press plus(+) or
minus(-) until 160
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.
appears in the display.
°F
appears in the display.
°F
Changing the Probe Temperature while Cooking
1
Press Temp.
2
Set the oven temperature and probe
temperature.
3
Press Start.
IMPORTANT NOTE
Press CLEAR/OFF 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.
Recommended Probe Temperature Chart
Doneness
Beef, Lamb and Veal
Rare
Medium Rare
Medium
Well Done
Pork
Well Done
Poultry
Breast, Well Done
Thigh, Well Done
Stuffing, Well Done
Probe Temp.
130 °F (54 °C)
140 °F (60 °C)
150 °F (66 °C)
160 °F (71 °C)
170 °F (77 °C)
170 °F (77 °C)
180 °F (82 °C)
165 °F (74 °C)
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