OVEN CONTROLS
Figure 13: Display showing probe error
If the error message Prob ERR displays (Figure 13), check to be sure that the probe connector is fully inserted into the receptacle. If the probe is fully inserted and the error message continues, the probe may be defective and need to be replaced. When Prob ERR displays, the oven control will not permit any oven feature to activate until corrected or the probe is removed. If the error message continues, remove the probe from the receptacle and oven.
Probe too hot message:
When the message Prob... Too... Hot... flashes in the display, the probe temperature has exceeded 250°F (121°C). If the probe is not removed this message may continue until the sensor reaches 300°F (149°C) or higher, at which time the oven will automatically turn off and display Prob ERR message. This message may be generated if the probe sensor is exposed to direct oven heat or the food internal temperature is over 250°F (121°C). Be sure the probe sensor is fully covered by the food or if the food is done, press cancel and remove food and probe from the oven.
NOTE
During cooking the internal food temperature will display by default. To review the target temperature press the probe key once. After 6 seconds the display will revert to the internal food temperature. To assure accuracy, do not remove the probe from the food or receptacle until the desired internal temperature is reached.
If the probe is active and the probe is removed from the receptacle only, the probe feature will cancel but the oven will continue to cook. If the probe is removed from the food only, the probe feature will remain active, and may eventually generate a Probe Too Hot message.
To change the target temperature while cooking, press the probe key once. Use the numeric keys to change the target temperature. Press the start key to accept any change. The probe feature can not be used with broil or self clean.
Table 3: USDA recommended minimum internal cooking temperatures
Food Type |
| Internal Temp. |
| ||
|
|
|
Ground meat & meat mixtures |
|
|
|
|
|
Beef, Pork, Veal, Lamb |
| 160°F (71°C) |
|
|
|
Turkey, Chicken |
| 165°F (74°C) |
|
|
|
Fresh beef, veal, lamb |
|
|
|
|
|
Medium rare + |
| 145°F (63°C) |
|
|
|
Medium |
| 160°F (71°C) |
|
|
|
Well Done |
| 170°F (77°C) |
|
|
|
Poultry |
|
|
|
|
|
Chicken & Turkey, whole |
| 165°F (74°C) |
|
|
|
Poultry Breasts, Roasts |
| 165°F (74°C) |
|
|
|
Poultry Thighs, Wings |
| 165°F (74°C) |
|
|
|
Duck & Goose |
| 165°F (74°C) |
|
|
|
Stuffing (cooked alone or in bird) |
| 165°F (74°C) |
|
|
|
Fresh Pork |
| 160°F (71°C) |
|
|
|
Ham |
|
|
|
|
|
Fresh (raw) |
| 160°F (71°C) |
|
|
|
| 140°F (60°C | |
|
|
|
Eggs & egg dishes |
|
|
|
|
|
Eggs |
| Cook until yolk and |
|
| white are firm |
|
|
|
Eggs dishes |
| 160°F (71°C) |
|
|
|
Leftovers & Casseroles |
| 165°F (74°C) |
|
|
|
+The U.S. Department of Agriculture states, “Rare fresh beef is popular, but you should know that cooking it to only 140°F/60°C means some food poisoning organisms may survive.” (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at www.fsis.usda.gov
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