Owner's manual
30 OPERATION
Using the Meat Probe Feature
CAUTION
• Always use an oven mitt to remove the
temperature probe. Do NOT touch the broil
element. Failure to follow this warning 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.
1 Insert the probe into the food.
2 Connect the probe to the jack in the oven.
“Probe is connected” pops up in the display
and the probe icon appears at the top of the
display.
3 Touch UPPER OVEN to select an appropriate
cooking mode.
4 Set the oven temperature and the probe
temperature. Scroll through the numbers on
the display or touch the number pad icon to
enter the numbers directly.
• The default probe temperature is 150 ૢ (65
), but can be changed to any temperature
between 80 ૢ (27 ) and 210 ૢ (100 ).
5 If desired, set the delayed start time using the
same method. Touch the arrow key on the
right side of the display to see the additional
settings.
6 Touch Start. If a delayed start time has been
set, the start time appears in the display.
7 When the set probe temperature is reached,
the oven shuts off automatically.
NOTE
• Calculating a total cooking time by weight is no
longer necessary using this feature. See the
Recommended Probe Temperature Chart to set
the probe temperature.
Changing the Probe Temperature
while Cooking
1 Touch Edit in the display to bring up the Cook
Settings screen.
2 Adjust the settings as desired.
3 Touch Start.
To Stop Cooking
Touch Stop in the display, and select Yes.
NOTE
• Touch Stop in the display at any time to cancel a
cooking operation.
• To avoid breaking the probe, make sure food is
completely defrosted before inserting.
• While the meat probe mode is running,
EasyClean does not respond.
Recommended Probe Guide
Recommended Probe Placement Chart
Probe icon
Number pad icon
Category Examples of Food Probe Placement
Ground Meat & Meat Mixtures
Meatloaf
Insert in the thickest part
Meatballs
Fresh Beef, Veal, Lamb Steaks, Roasts, Chops
Insert in the thickest part, away
from bone, fat and gristle
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