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Operating Your Oven
Using the Meat Probe (Continued)
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
Dehydrating/Defrosting
Your oven can be used to dehydrate or defrost foods at
low heat settings in the Pure Convection mode.
warning
To avoid food poisoning, cook meats immediately after defrosting
them.
To dehydrate or defrost foods
Adjust the racks to the appropriate level.1.
Place the food on the center of the oven rack. (If you 2.
are dehydrating, prepare food as recommended, then
place it on a drying rack.)
Press the 3. PURE CONV key.
To defrost meats, enter the temperature up to 150°F 4.
on the keypad. To dehydrate, start by setting the
temperature according to the table below. When
dehydrating, you may need to experiment with higher
temperatures.
Press 5. START.
Food Type Dehydrating Temperature
Fruit 100°F
Vegetables 125°F
Meat 150°F
Dacor recommends that you use one of the timers to time
the process.
Dehydrating Tips
Equipment Recommended:
Half sheet pan or jelly roll pan with ½” rim all the way •
around
Baking rack that ts inside the half sheet pan•
Cheesecloth•
4 quart sauce pot with lid•
Steamer basket that ts inside 4 quart saucepan. One •
that is perforated and opens up will work well.
Slotted spoon•
Paper towels•
A sharp knife•