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Operating Your Oven - Deluxe Features
Changing the cooking mode during meat
probe cooking (cont.)
2. The main cooking menu will appear. Touch the new
desired cooking mode (and sub-mode).
3. If you want to cook at a temperature different from
the preset temperature, touch temp.
Touch and slide the pointer back and forth to select
the desired cooking temperature. Touch the arrows on
either end of the bar to make minor adjustments.
4. Touch probe.
5. Touch and slide the pointer on the probe temperature
adjustment bar back and forth to select the desired
"cook to" (target) temperature.
6. Touch Start.
note
• Since you have restarted the oven during this process, Insert
Food may appear on the display. Touch Start to clear the
message.
• If you increase the temperature by more than 50°F (28°C),
remove the food from the oven to avoid excessive browning.
USDA Minimum Safe Internal Cooking
Temperatures for Various Foods
Ground Meat and Meat Mixtures
Beef, pork, veal, lamb 160°F (71°C)
Turkey, chicken 165°F (76°C)
Fresh Beef, Veal and Lamb
Steaks, roasts, chops 145°F (65°C)
Poultry
Chicken and turkey, whole
(temperature taken in thigh)
165°F (76°C)
Poultry breasts, roast 165°F (76°C)
Poultry thighs, legs, wings 165°F (76°C)
Duck and goose 165°F (76°C)
Stufng (cooked alone or in bird) 165°F (76°C)
Fresh Pork
Fresh pork 160°F (71°C)
Ham
Fresh (raw) 160°F (71°C)
cooked (reheat) 140°F (60°C)
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