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SETTING OVEN CONTROLS
NOTE
During cooking, the internal food temperature
will display in the screen. The oven temperature
will be displayed at the top of the screen. To
assure accuracy, do not remove the probe from
the food or receptacle until the desired internal
temperature is reached.
If the probe is removed from the receptacle only,
the probe feature will cancel and the oven will
turn of. If the probe is removed from the food
only, the probe feature will remain active and
may eventually generate a probe too hot mes-
sage.
To change the target (internal food) temperature
or the set oven temperature, use the
adjust the temperature.
IMPORTANT
Do not store the probe inside the oven. Use only
the original probe provided. Connecting any oth-
er probe or device could result in damage to the
oven control, electronics, and the receptacle.
Before starting self clean, double check that the
probe is removed from the oven interior. Defrost
frozen foods completely before inserting the
probe.
Table 6: USDA recommended minimum internal
cooking temperatures
Food Type
Ground meat and meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb
Medium rare +
Medium
Well Done
Chicken and Turkey, whole
Poultry Breasts, Roasts
+
-
or
to
Poultry Thighs, Wings
Stuing (cooked alone or in
bird)
Ham Fresh (raw)
Ham Pre-cooked (to reheat)
Eggs dishes
Leftovers and Casseroles
The U.S. Department of Agriculture states, "Rare fresh
beef is popular, but you should know that cooking it to
only 140°F (60°C) means some food poisoning or-
ganisms may survive." (Source: Safe Food Book, Your
Kitchen Guide, USDA) Visit the USDA Food Safety and
Inspection website at www.fsis.usda.gov
Internal Temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
140°F (60°C
160°F (71°C)
165°F (74°C)
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