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OPERATION
Using the Probe
1
Insert the probe into the food.
2
Connect the probe to the jack in the oven.
3
Touch an appropriate cooking mode.
4
Touch the numbers to set the oven temperature.
5
Touch Start or Probe. PRESS START OR
ENTER PROBE TEMP / 80F – 210F appears in
the display.
6
Touch numbers to set the probe temperature.
The default probe temperature is 150 °F (65 °C),
but can be changed to any temperature between
80 °F (27 °C) and 210 °F (100 °C)
7
Touch Start. The display shows the changing
probe temperature.
8
When the set probe temperature is reached, the
oven shuts off automatically.
9
Touch Clear/Off at any time to stop cooking.
Recommended Probe Temperature Chart
Category Examples of Food
Target Internal
Temp.
Desired Doneness
Ground Meat &
Meat Mixtures
Meatloaf 160 °F (71 °C)
Meatballs 165 °F (74 °C)
Fresh Beef, Veal,
Lamb
Steaks, Roasts, Chops 145 °F (63 °C)
Rare: 130 °F (54 °C)
Medium Rare: 140 °F (60 °C)
Medium: 150 °F (66 °C)
Well Done: 160 °F (71 °C)
Poultry
Whole Chicken or Turkey
165 °F (74 °C)
Poultry Breasts or Roasts
Duck, Goose, Pheasant
Stuffing (Alone or in Bird)
Pork & Ham
Fresh Pork
145 °F (63 °C)
Well Done: 170 °F (77 °C)
Fresh Ham (Raw) Well Done: 160 °F (71 °C)
Precooked Ham (Reheat & Serve) 140 °F (60 °C)
Leftovers &
Casseroles
Leftovers
165 °F (74 °C)
Casseroles
Seafood
Whole Fish
145 °F (63 °C)Fish Fillet (Side of Fish)
Fish Steaks or Portions Well Done: 160 °F (71 °C)
Changing the Probe Temperature while Cooking
1
Touch Probe.
2
Set the probe temperature.
3
Touch Start.
CAUTION
•
Always use an oven mitt to remove the
temperature probe. Do not touch the broil
element. Failure to obey this caution can result
in severe personal injury.
•
To avoid damage to the meat probe, do not use
tongs to pull on the probe when removing it.
•
Do not store the meat probe in the oven.
•
To avoid breaking the probe, make sure food is
completely defrosted before inserting.
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General
Weight and Dimensions
