4.Make sure the food is completely defrosted before inserting the Probe to avoid breaking the Probe.
5.Never leave the Temperature Probe inside the oven during
6.To prevent the possibility of burns, unplug the Temperature Probe using hot pads.
7.Do not store the Probe inside the oven.
Proper Temperature Probe Placement:
1. | Lay the Probe on the outside of the meat |
| along the top or side and mark with your |
| finger where the edge of the meat comes |
| to on the Probe. The point should rest in |
| the center of the thickest meaty part of the |
| roast. |
2. | Insert the Probe to the point marked by |
Minimum Safe Internal Temperatures for Various Foods
Type & Cut | Internal Temp. (F) |
Pork, ham, sausage and bacon | 180 |
All foods previously served and cooled that are reheated | 165 within two hours |
|
|
All poultry and game birds (turkey, chicken, cornish game hen, duck, etc.) | 180 |
Stuffed meats | 165 |
|
|
Stuffing | 165 |
|
|
Ground beef and ground pork | 165 |
Fish and most other potentially hazardous food not listed in this table | 145 |
|
|
Beef roasts (rare) | 145 |
Beef steaks (rare) | 145 |
|
|
Minimum Safe Internal Temperatures |
|
your finger into the meat. The Probe should |
not touch the bone, fat, gristle or the |
bottom of the pan. |
• For roasts with no bone, insert the Probe |
into the side of the roast in the center. |
For |
Probe into the center of the lowest large |
muscle or joint. |
• For dishes such as meat loaf or |
casseroles, insert the Probe into the |
7.The oven will go to the “HOLD” mode for 2 hours after the internal temperature of the food has reached the desired temperature and will hold the oven temperature at 150˚F. The residual heat of the oven will cause the internal temperature of the food to continue to climb. Use hot pads to remove the Temperature Probe from the food. Do not use tongs to pull on the Probe, it might be damaged.
Delay Timed Cooking
This function allows the user to start and finish a cooking cycle automatically. It is especially useful for preparing meals in advance, cooking while you are at work or play. Delay Timed Cooking can only be used with Standard Bake and Convection Bake modes. lt will not function in Broil mode.
center of the dish. When cooking fish, |
insert the Probe from just above the gill |
into the meatiest area, parallel to the |
backbone. |
• Insert the Probe into the meatiest part of |
the inner thigh from below, and parallel |
to the leg of a whole turkey. |
Setting the Oven When Using the
Temperature Probe:
1.Preheat the oven to the desired temperature. (Convection Roasting Guide for Meats, Poultry and Fish)
2.Insert the Temperature Probe into the food. (See Proper Temperature Probe Placement above.)
3.After the oven cell has reached the desired temperature, place the food into the oven.
4.Wearing an oven mitt, lift the probe outlet cover and plug the Temperature Probe into the outlet in the oven. (The outlet is located on the left inside oven wall near the front of the oven.) Make sure it is pushed all the way into the outlet. Close the oven door.
5.Press the “PROBE” button. The
Display will flash and beep “PRB” if the Probe is not inserted properly.
6.Adjust the temperature to the desired setting using the TIME•TEMPERATURE buttons. A
•After the temperature has been set, the control panel temperature readout will default to 95˚F, even if the food has not reached that temperature. The temperature readout will increase in 1˚F increments until the food reaches the set temperature.
NOTES:
After meat is pulled out of the oven, it will continue to cook.
If the Probe is left inserted in the oven outlet when not in use, the control will beep and flash PRB until the Probe is unplugged. Unplugging the Probe from the oven turns the oven off.
Multiple Rack Baking
The uniform air circulation provided by Convection™ cooking enables the more oven capacity to be utilized. Many foods, such
as pizzas, cakes, cookies, biscuits, muffins, rolls and frozen convenience foods can be successfully prepared on either two or three racks at the same time. Additionally, complete meals can be prepared by using multiple racks.
See below for specific recommendations. Follow the steps in the Oven Modes section, to manually operate the oven, or refer to the Delay Timed Cooking section below for automatic operation.
MULTIPLE RACK BAKING TIPS
1.Typically, when baking on two racks, rack positions #1 and #4 or #2 and #4.
2.When adapting a single rack recipe to multiple rack baking, it may be necessary to add to the baking time. This is due to the extra mass of food in the oven.
WARNING:
Food safety is an important consideration when using delayed cooking modes. To avoid potential sickness and spoiling of food, take the following steps:
1.Avoid using foods that will spoil while waiting for the cooking cycle to begin. Typical foods to avoid include those containing eggs and dairy products, cream soups, and cooked or uncooked meats, poultry and fish.
2.If cooking will not begin immediately, place only very cold or frozen food into the oven. Most unfrozen foods should never stand in the oven for more than two hours before cooking begins.
3.Do not allow foods to remain in the oven more than one hour after completion of the cooking cycle. When the temperature drops below 140˚F, bacteria can develop.
To use Delay Timed Cooking, follow these steps:
1.Position oven rack(s) at the proper height(s).
2.Place the food onto the center of the oven rack(s).
3.Select the desired cooking mode and temperature.
4.Press the “COOK TIME” pad and “TIME” will appear in the clock display. Press the “TIME•TEMP” “+” pad to set the length of time that the food will be cooked. The “COOK TIME” can be set from 5 minutes to 11 hours, 50 minutes.
5
