User Manual

English 49
Using the oven – Basic oven
Using the temp probe
For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb, etc),
measuring the internal temperature is the best way to determine if the food is properly
cooked. The Temp probe lets you cook meat to the exact internal temperature you want,
taking the guess work out of determining whether a piece of meat is done or not. This
function can be used with Bake, Convection Bake, Convection Roast, Pure Conv.Sear, or
Dual Four Part Pure Convection. After the internal temperature of the food reaches 100 °F,
the increasing internal temperature will be shown in 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 as shown in the illustrations. It
should not touch bone, fat, or gristle.
If you do not fully insert the probe into
the meat, the Temp Probe function will
not work correctly because the probe
will sense the oven temperature, not
the temperature of the meat.
• For bone-in meats, insert the probe into
the center of the lowest and thickest
portion of the piece.
• For whole poultry (turkey, large
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
you have cooked it using the Temp
Probe function, the meat’s internal
temperature might exceed the
temperature you want.
NOTE
The location of meat probe socket.
• 48" Range left oven : left oven wall
• 48" Range right oven : right oven wall
• 36" Range : left oven wall
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