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
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) |
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Turkey, chicken | 165°F (76°C) |
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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) | ||
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Poultry breasts, roast | 165°F (76°C) | |
Poultry thighs, legs, wings | 165°F (76°C) | |
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Duck and goose | 165°F (76°C) | |
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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) |
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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)
26