Manual

28 OPERATION
Probe Mode
The probe accurately measures the internal
temperature of meat, poultry and casseroles.
Always unplug and remove the probe from the
oven before removing food. Before using, insert
the probe into the center of the thickest part of
meat or into the inner thigh or breast of poultry,
away from fat or bone. Place food in the oven and
connect the meat probe to the jack. Keep the
probe as far away from heat sources as possible.
• The probe cannot be used in the Broil, Sous Vide,
Steam Maintenance, Self Clean, EasyClean,
Warm or Proof modes.
• For thin cuts of meat, insert probe in thickest
side of meat.
Using the Meat Probe Feature
CAUTION
• Always use an oven mitt to remove the
temperature probe. Do NOT touch the broil
Frozen Hot Wings, Bone-
in
50 400
C
25-35
CHICKEN-Fresh, Skin on
Fresh Chicken Wings
†
40 450
C
25-35 Brush or lightly spray with
1 tbsp. of oil. Add salt and
pepper to taste.
Fresh Chicken
Drumsticks
†
70 450
C
30-40
Thighs 40 450
C
25-35
Breasts 40 450
C
25-35
OTHER
Frozen Onion Rings,
Breaded
20 400
C
15-25
Frozen Spring Rolls (0.7
oz each)
45 400
C
15-25
Thin Sausage (2.5 oz
each, diameter 0.8")
90 400
C
15-25
Frozen Coconut Shrimp 25 400
C
15-25 Brush or lightly spray the
surface of food with oil.
Fresh Scallops on the half
shell (35.3 oz)
35 400
C
15-25 Melt 4 tbsp. of butter and
brush on scallops. Mix 1/2
cup bread crumbs, 1 tbsp.
minced garlic, 1/4 cup
grated parmesan cheese
and season to taste.
Sprinkle mixture over
scallops.
Fresh Shrimp 50 400
C
15-25
Mixed Vegetables 35 425
C
13-23 Brush or lightly spray with
4 tbsp. of olive oil. Add salt
and pepper to taste.
Recommended Items
Quantity
(oz)
Temp. (°F)
Rack
Position
Time Guide