Operating Your Oven - Deluxe Features

Changing the cooking mode during meat probe cooking (cont.)

2.The main cooking menu will appear. Touch the new desired cooking mode (and sub-mode).

3.If you want to cook at a temperature different from the preset temperature, touch temp.

Touch and slide the pointer back and forth to select the desired cooking temperature. Touch the arrows on either end of the bar to make minor adjustments.

4.Touch probe.

5.Touch and slide the pointer on the probe temperature adjustment bar back and forth to select the desired

"cook to" (target) temperature.

6.Touch Start.

NOTE

Since you have restarted the oven during this process, Insert Food may appear on the display. Touch Start to clear the message.

If you increase the temperature by more than 50°F (28°C), remove the food from the oven to avoid excessive browning.

USDA Minimum Safe Internal Cooking Temperatures for Various Foods

Ground Meat and Meat Mixtures

Beef, pork, veal, lamb

160°F (71°C)

 

 

Turkey, chicken

165°F (76°C)

 

 

Fresh Beef, Veal and Lamb

Steaks, roasts, chops

145°F (65°C)

Poultry

Chicken and turkey, whole

165°F (76°C)

(temperature taken in thigh)

 

Poultry breasts, roast

165°F (76°C)

Poultry thighs, legs, wings

165°F (76°C)

 

 

Duck and goose

165°F (76°C)

 

 

Stuffing (cooked alone or in bird)

165°F (76°C)

 

Fresh Pork

Fresh pork

 

160°F (71°C)

 

Ham

Fresh (raw)

 

160°F (71°C)

cooked (reheat)

 

140°F (60°C)

 

 

 

NOTE: The minimum safe internal cooking temperatures are subject to change. There are changes in bacteria and the temperatures required to eradicate them. For the most current information, contact the USDA.

USDA Meat and Poultry Hot Line: Phone: (800) 535-4355 www.fsis.usda.gov

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