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WOLF E SERIES BUILT-IN OVEN OPERATION
TEMPERATURE PROBE FEATURE
IMPORTANT NOTE:
For double ovens, the
Temperature Probe feature can only be used in
t
he upper oven.
H
ow Temperature Probe feature works
:
The
probe measures doneness by measuring the
internal temperature of food without opening
t
he oven door. It is a convenient and accurate
way to achieve the perfect doneness regard-
less 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
.
WOLF TIPS FOR SUCCESS
For Temperature Probe feature
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 insertion 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 15-minute
time period the meat rests before being
carved. This helps more juices to be
retained in the meat.
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
car
ving.
Wash probe by hand; do not soak or clean
in the dishwasher.
USDA RECOMMENDATIONS
T
he internal temperatures shown in the chart
are recommended carving temperatures.
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).
USDA RECOMMENDATIONS
DONENESS INTERNAL TEMP
Beef, Lamb and Veal
Rare 140˚F (60˚C)
Medium Rare 145˚F (65˚C)
Medium 160˚F (70˚C)
Well Done 170˚F (75˚C)
Pork
Well Done 170˚F (75˚C)
Poultry
Breast, Well Done 170˚F (75˚C)
Thigh, Well Done 180˚F (80˚C)
Stuffing, Well Done 165˚F (75˚C)