E Series Oven Operation | 26 |
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Temperature Probe Feature
IMPORTANT NOTE: For double ovens, temperature probe feature can only be used in the upper oven.
The temperature probe measures doneness by measuring the internal temperature of food without opening the oven door. It is a convenient and accurate way to achieve the perfect doneness regardless of the type, cut or weight of the food. Calculating a total cooking time by weight is no longer necessary using this feature. Use with all modes except broil and convection broil modes.
IMPORTANT NOTE: The accuracy of the probe is decreased for all temperatures below 100°F (40°C).
Food taken directly from the refrigerator could display the incorrect temperature until it has reached 100°F (40°C).
WOLF TIPS FOR SUCCESS
•Insert sensor into the thickest part of meat before placing in oven.
•To determine the center, hold sensor outside of the meat with point at center of cut. Mark length of inser- tion by placing your fingers on sensor at top of meat. Move sensor to thickest part of meat and insert up to your fingers.
•Standing time refers to the 10- to
•For poultry, insert probe into the thickest part of the thigh.
•Use aluminum foil to cover meat during the standing time to help keep it hot before carving.
•Wash probe by hand; do not soak or clean in the dishwasher.
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are USDA recommended carving temperatures.
INTERNAL TEMPERATURE
DONENESS | INTERNAL TEMP |
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BEEF, LAMB AND VEAL |
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Rare | 140°F (60°C) |
Medium Rare | 145°F (65°C) |
Medium | 160°F (70°C) |
Well Done | 170°F (75°C) |
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PORK |
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Well Done | 170°F (75°C) |
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POULTRY |
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Well Done Breast | 170°F (75°C) |
Well Done Thigh | 180°F (80°C) |
Well Done Stuffing | 165°F (75°C) |
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