Dimensions in parentheses are in
millimeters unless otherwise specified.38
W O L F D U A L F U E L R A N G E OV E N O P E R AT I O N
T E M P E R AT U R E P R O B E F E A T U R E
U S D A R E C O M M E N D A T I O N S
The internal temperatures listed in the
following chart are recommended carving
temperatures.
Use the
Temperature Probe feature
to
m
easure internal temperatures. Refer to
page 39 for setting this mode in combination
with
Convection Roast
and
Roast modes
.
IMPORTANT NOTE:
The accuracy of the probe
is decreased for all temperatures below 100˚F
(40˚C). Food taken directly from the refrigerator
could display the incorrect temperature until it
has reached 100˚F (40˚C).
U S D A R E C O M M E N D A T I O N S
D O N E N E S S I N T E R N A L T E M P
Beef, Lamb and Veal
Rare 140˚F (60˚C)
Medium Rare 145˚F (65˚C)
Medium 160˚F (70˚C)
Well Done 170˚F (75˚C)
Pork
Well Done 170˚F (75˚C)
Poultry
Breast, Well Done 170˚F (75˚C)
Thigh, Well Done 180˚F (80˚C)
Stuffing, Well Done 165˚F (75˚C)
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