3-12
Section 3 Electronic Control Guide
Figure 28: Probe set to continue cooking
To set the oven to automatically stop cooking and
start warm once reaching target temperature:
1. Press and hold the probe key for 6 seconds.
2. Press the self clean key and toggle until CAnCEL
appears, as shown in Figure 29, then press start to
accept.
Figure 29: Probe set to cancel cooking
Probe too hot message:
When the message Prob... Too... Hot... flashes in the
display, the probe temperature has exceeded 250°F (121°C).
If the probe is not removed, this message may continue
until the sensor reaches 300°F (149°C) or higher, and oven
will automatically turn off. Be sure the probe sensor is fully
covered by the food.
NOTE
During cooking, the internal food temperature will display
by default. To see the target temperature press the probe
key once. After 6 seconds the display will revert to the
internal food temperature. 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 but the oven will continue to cook. If the
probe is removed from the food only, the probe feature will
remain active and may eventually generate a probe too
hot message.
To change the target temperature while cooking, press
the probe key once. Use the numeric keys to change the
temperature. Press the start key to accept any change.
Table 5: USDA recommended minimum internal
cooking temperatures
Food Type Internal Temp.
Ground Meat and Meat
Mixtures
Beef, Pork, Veal, Lamb 160°F (71°C)
Turkey, Chicken 165°F (74°C)
Fresh Beef, Veal, Lamb
Medium Rare + 145°F (63°C)
Medium 160°F (71°C)
Well Done 170°F (77°C)
Poultry
Chicken and Turkey, whole 165°F (74°C)
Poultry Breasts, Roasts 165°F (74°C)
Poultry Thighs, Wings 165°F (74°C)
Duck and Goose 165°F (74°C)
Stuffing (cooked alone or in
bird)
165°F (74°C)
Fresh Pork 160°F (71°C)
Ham
Fresh (raw) 160°F (71°C)
Pre-cooked (to reheat) 140°F (60°C)
Eggs and egg dishes
Eggs
Cook until yolk and
white are firm
Egg Dishes 160°F (71°C)
Leftovers and Casseroles 165°F (74°C)
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
organisms may survive.” (Source: Safe Food Book,
Your Kitchen Guide, USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at www.
fsis.usda.gov
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