CSO24 and CSO30 (SWS #13508346)
Theory of Operation
3-6
#9001333 - Revision A - August, 2014
Using the Temperature Probe
The probe monitors food temperature and announces when it has reached a temperature considered “done” and
safe for consumption. Using the probe also helps to maintain ideal tenderness. The internal temperatures shown in
the chart below are the USDA recommendations for safe food consumption and desired doneness may vary.
Positioning the Temperature Probe
1. Insert the probe into the thickest part of the meat so that the tip is in the center of the meat. Bury the entire
metal shaft into the dish, or as much as is possible. To maintain accuracy, avoid touching bone or fat with the
probe as they conduct heat faster.
2. Insert the plug end of the probe into the socket located on the right interior oven wall behind the metal flap.
3. Ensure probe cable is neatly tucked inside of the oven interior. Close the oven door.
Setting the Probe Temperature
1. Select the operating mode and cooking space temperature.
2. With the probe positioned and plugged in, press the TEMP button until the display reads ‘Probe Temperature’.
3. Turn the control knob to set the probe temperature based on the desired level of doneness and press to select.
Probe temperature appears in the left digital display when the temperature reaches 85°F or higher.
Chicken and Turkey
Whole
Parts
Stuffed
Ground
Beef and Lamb
Rare
Medium Rare
Medium
Medium Well
Well Done
Ground
Pork
Medium Rare
Medium
Well Done
Ground
USDA Safe Minimum
165°F or 74°C
165°F or 74°C
165°F or 74°C
165°F or 74°C
145°F or 63°C - rest 3 minutes
160°F or 71°C
145°F or 63°C - rest 3 minutes
160°F or 71°C
Desired Doneness
165°F or 74°C brest. 165-175°F or 74-80°C thigh
165°F or 74°C brest. 165-175°F or 74-80°C thigh
165°F or 74°C
170-175°F or 77-80°C
125°F or 52°C - rest 3 minutes
130-135°F or 54-57°C
135-140°F or 57-60°C
140-150°F or 60-65.5°C
155°F+ or 68°C+
160°F or 71°C
145°F or 63°C - rest 3 minutes
150°F or 65.5°C
160°F or 71°C
160°F or 71°C
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