Operating Your Oven

Using the Meat Probe (Cont.)

To cancel meat probe operation while the oven is cooking:

Press the PROBE key twice. Disconnect the meat probe from the connector. The oven will return to any previous settings that were entered before the PROBE key was pressed.

Important details about the meat probe:

You must select the specific cooking mode (BAKE, CONV BAKE, PURE CONV or CONV ROAST) before you press the PROBE key.

When using the meat probe feature the preheat cycle is disabled. For best results, select the mode and allow the oven to preheat prior to starting the meat probe feature.

The meat probe function will automatically cancel after 30 seconds if the meat probe is not connected.

The meat probe symbol will flash on the display.

The meat probe feature takes precedence over the delay timed cooking feature. The oven will continue to cook the meat until it reaches the selected meat probe temperature regardless of the STOP TIME or DURATION setting, then go into hold mode.

USDA Minimum Safe Internal Cooking Temperatures for Various Foods

GROUND MEAT AND MEAT MIXTURES

Beef, Pork Veal, Lamb

160°F

 

 

Turkey, Chicken

165°F

 

 

FRESH BEEF, VEAL AND LAMB

Medium Rare

145°F

 

 

Medium

165°F

 

 

Well Done

170°F

 

 

POULTRY

Chicken & Turkey, whole

180°F

(temperature taken in thigh)

 

 

 

Poultry breasts, roast

170°F

 

 

Poultry thighs, wings, legs

180°F

 

 

Duck and Goose

180°F

 

 

Stuffing

165°F

 

 

 

FRESH PORK

Medium

 

160°F

 

 

 

Well Done

 

170°F

 

 

 

 

HAM

Fresh (raw)

 

160°F

 

 

 

Pre-cooked (reheat)

 

140°F

 

 

 

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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