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E Series Oven Operation 26
Temperature Probe Feature
IMPORTANT NOTE: F
or 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 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 carving.
• Wash probe by hand; do not soak or clean in the
dishwasher.
INTERNAL TEMPERATURE
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
Well Done Breast 170°F
(75°C)
Well Done Thigh 180°F (80°C)
Well Done Stuffing 165°F (75°C)
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are
USDA recommended carving temperatures.