Manual

r_sing and Caring for Your Oven
Using the temperature probe
The Temperature Probe is the most accu-
rate guide to the degree of doneness of
meat. Use itwhen baking, masting any type
of meat or poultry, or cooking casseroles
with liquid.
NOTES:
• Do not use the Temperature Probe when
broiling, convection broiling, dehydrating,
or raising bread.
• Unplug the Temperature Probe before
self-cleaning the oven.
1. Insert probe into food.
Insert the probe into the center of the
thickest portion of meat or into the inner
thigh or breast of poultry, away from fat
or bone.
2. Put food in oven.
Place meat on the convection roasting
rack, place rack on broiler pan, and place
pan in the center of the oven.
3. Connect probe to oven.
Open the Temperature Probe cover
located on the left side of the oven wall.
Insert plug into jack. (Keep the top of
the probe as far as possible from the
heat source.)
YOU SEE
(or 75°C)
4. Close oven door.
YOU SEE
5. Set temperature (optional).
Do this step ifyou want to set an internal
food temperature (from 130°F [55°C] to
190°F [89°C]) other than 160°F (75°C).
NOTE: See a reliable cookbook or your
convection oven cookbook for internal
food temperature recommendations.
PRESS
(example shows 150°F [66°C]
Internal temperature setting)
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