Manuals(1)

Using the Basic Oven
Using the Temp Probe, cont.
CAUTION
• To protect the probe tip, defrost food fully, and do not let the tip poke out of the meat.
• The probe should only be in the oven if the probe is in use.
• Do not use tongs to insert/remove the probe.
• Use the Temp probe only as instructed.
Type of Food Internal temperature
Beef/
Lamb
Rare
140 °F
Medium
160 °F
Well done
170 °F
Pork
Poultry 180 - 185 °F
•
•
If you cover the cooked meat with foil and let it sit
10 minutes, the internal temp rises 5-10 degrees.
After cooking, remove the probe from the socket,
then the meat.
About Oven Functions
Oven
Oven functions
Basic oven
Bake, Convection Bake, Convection Roast, Broil, Pure Convection Sear, Convection Broil, Dual
Four Part Pure Convection, Special Function, Chef Mode, Clean, Steam Bake*, Steam Roast*
Steam oven
(48" only)
Bake, Convection Bake, Convection Roast, Broil, Convection Broil, 4 Part Pure Convection,
Steam Bake, Steam Roast, Steam, Special Function, Special Steam Cook, Clean
NOTE
30 English
(*36" model only)
For descriptions of steam oven functions in the 48" range, see the chart on Pg. 52.
Cooking Mode
For 48" range, tap RIGHT, then swipe to select the cooking mode; for 36" product, select a cooking
mode, then set a temperature. (See Setting the Temperature, Pg. 33 and Basic Baking and
Broiling Instructions, Pg. 34.)
Mode Temperature range
48" Model
36"
Mod el
Temp
probe
InstantHeat™
Left Right
Bake 175 °F (80 °C) - 550 °F (285 °C)
   
–
Convection Bake/Roast
175 °F (80 °C) - 550 °F (285 °C)
    
Broil
L0 / HI
  
– –
Pure Conv.Sear 175 °F (80 °C) - 475 °F (245 °C) –
  
–
Convection Broil 175 °F (80 °C) - 550 °F (285 °C)
  
– –
Steam Bake, Steam Roast 230 °F (110 °C) - 550 °F (285 °C)

–
 
–
Dual 4-Part Pure Convection
175°F (80 °C) - 550 °F (285 °C)
   
–