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Oven (Lower Oven)
Oven (Lower Oven)
Using the temp probe
For many foods, especially roasts (beef, pork, lab, etc) and poultry (chicken, turkey, etc),
measuring the internal temperature is the best way to determine that the food is properly
cooked. The Temp probe lets you cook meat to the exact internal temperature you want.
This function can be used with Bake, Convection Bake, or Convection Roast.
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
1. 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 exceed the
temperature you want.
NQ9300M_MOD_DOC30M977D_DE68-04463A-01_EN.indd 86 5/2/2017 3:59:49 PM
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