User Manual

Operations

Using the temp probe

For many foods, especially roasts and poultry, measuring internal temperature best

determines proper doneness. The temp probe lets you cook meat with exactness.

Once the food's internal temperature reaches 100 °F (37.7 °C), the current internal

temperature appears on the display.

How to use the temp probe

1. Push the tip of the temp probe into the meat as fully as possible, so that the tip is in

the center of the meat.

• Insert the probe completely into the

meat (see left) without touching bone,

fat, or gristle.

• If you do not fully insert the probe, it

will sense the oven temperature; thus,

the reading will not reflect the food's

degree of doneness.

• For bone-in meats, insert the probe

into th

e center of the lowest, thickest

part of the piece.

• For whole poultry (turkey, chickens,

etc.), insert the probe into the thickest

part of the inner thigh, parallel to the

leg.

• If you activate the Keep Warm function

to keep the meat warm after cooking

with the temp probe, the meat’s

internal temperature will exceed the

intended "done" temperature.

2. Plug the temp probe into the socket on the top side wall of the oven (see pg. 34).

3. One the control screen, s

wipe to the desired cooking operation (Bake, Convection

Bake, Convection Roast, Pure Conv. Sear, Steam Bake, Steam Roast, or Dual Four Part

Pure Convection), and set the oven temperature (see pg. 42).

4. Tap Temp Probe, and use the number pad, set the desired internal temperature.

Available temperatures 100 °F to 200 °F

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