Setting Oven Controls
Meat probe (cont’d)
Important note:
Changing how the oven reacts after reaching the target temperature must
be done before starting the cooking process.
To set meat probe: 1. Prepare the food and properly
insert the temperature probe into
the food. DO NOT preheat or start cooking before properly
inserting the meat probe. The probe should be inserted into the
food and receptacle while the oven is still cool.
2.Place the prepared food on the desired oven rack position and slide into the oven.
3.Plug the meat probe into the probe receptacle located on the left front oven cavity side (See Fig. 1 for location of probe receptacle).
4.The oven control detects if the meat probe is correctly plugged in to receptacle and when recognized will illuminate the 
icon in the oven control display.
5.To set the target temperature press Meat Probe keypad once then enter the desired target internal temperature using the numeric key pads (default setting is 170ºF/
77ºC)†. Press 
to accept the meat probe target temperature. Close the oven door.
6.Set the oven control for Bake, Conv Bake or Conv Roast and the desired oven temperature. You may use the meat probe with some other baking features, but the meat probe cannot be set with Broil or
7.During the cooking process the actual meat probe temperature will display by default. To view the target temperature press the Meat Probe keypad once. After 6 seconds the display will show the actual meat probe temperature. If the target temperature needs to be changed during the cooking process, press the Meat Probe keypad once and use the numeric keypads to
adjust the target temperature. Press the 
key to accept any change.
8.The oven control will provide 3 beeps when the internal target temperature is reached. By default the oven will automatically change to a Warm & Hold setting. The Warm & Hold function will maintain the oven temperature at 170° F (77°C). Instructions for changing how the oven reacts after reaching the internal target temperature may be found later in this section.
Press 
to cancel cooking at any time.
See the following Instructions for changing how the oven reacts after reaching the internal target temperature.
To set the oven to continue cooking after reaching the probe target temperature:
1.Press Meat Probe keypad and hold for 6 seconds.
2.Press Flex Clean keypad and toggle until the “Continu”
message appears (Fig. 2) then press 
to accept.
To set the oven to cancel cooking and automatically start Warm & Hold after reaching the probe target temperature:
1.Press Meat Probe keypad and hold for 6 seconds.
2.Press Flex Clean keypad and toggle until “CAnCEL”
message appears (Fig. 3) then press 
to accept.
Fig. 2 | Fig. 3 |
Provided below are the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them.
Minimum internal cooking temperatures:
Food type | Internal Temp. |
|
|
Beef, veal, |
|
Medium | 160°F (71°C) |
Well done | 170°F (77°C) |
Fresh |
|
Medium | 160°F (71°C) |
Well done | 170°F (77°C) |
| 160°F (71°C) |
Poultry |
|
Whole chicken, turkey | 165°F (74°C) |
Breasts, roasts | 165°F (74°C) |
Stuffing (cooked alone or in bird) | 165°F (74°C) |
Leftovers | 165°F (74°C) |
Information courtesy the U.S. Department of Agriculture Food Safety and Inspection Service.
†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.) The lowest temperature recommended by the USDA is 145°F/63°C for medium rare fresh beef.
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