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USING THE TEMP PROBE
For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb etc), measuring
the internal temperature is the best way to determine if the food is properly cooked.
The temp probe lets you cook meat to the exact internal temperature you want, taking the guess
work out of determining whether a piece of meat is done or not.
This function can be used with Chef Bake, Convection Bake, or Convection Roast in Single mode.
After the internal temperature of the food reaches 100 °F, the increasing internal temperature will
be shown in the display.
How to use the Temp probe
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Push the tip of the temp probe into the meat as fully as possible, so that the tip is in the center
of the meat.
• Insert the probe completely into the meat as shown
in the illustrations. It should not touch bone, fat, or
gristle.
If you do not fully insert the probe into the meat, the
Temp Probe function will not work correctly because
the probe will sense the oven temperature, not the
temperature of the meat.
For bone-in meats, insert the probe into the center of
the lowest and thickest portion of the piece.
For whole poultry (turkey, large chickens, etc.), insert
the probe into the thickest part of the inner thigh,
parallel to the leg.
If you activate the Keep Warm function to keep the
meat warm after you have cooked it using the Temp
Probe function, the meat's internal temperature will
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exceed the temperature you want.
Insert the temp probe plug into the socket on the top side wall of the oven as far as it will go.
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Select the desired cooking function (Conv.Bake, Conv.Roast, Chef Bake) and temperature.
Press TEMP PROBE to set the desired internal temperature.
Set the desired internal temperature by pressing the number pad.
AvailabletemperaturesI
100 °F to 200 °F
If you want to use the Cook time, Delay start, or Keep warm function, set each function.
Press START SET.
When the desired internal temperature is reached, the function automatically stops and an alarm
sounds.
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To pi0tect the temp pr0be,s iip, Be carefui n0t t° inSeit the pi0be s0 that the tiP
c_uT,o, protrudes through the surface of the meat, Make sure that the tip is in or near the center
of
the meat.
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