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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 specic 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 ash 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
(temperature taken in thigh)
180°F
Poultry breasts, roast 170°F
Poultry thighs, wings, legs 180°F
Duck and Goose 180°F
Stufng 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