Owner's Manual

16 49-80822
Probe
(Cont.)
Proper Probe Placement (Cont.)
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into the center of the lowest large muscle
or joint.
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insert the probe into the center of the dish.
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the gill into the meatiest area, parallel to
the backbone.
Probe Usage
To use the probe without preheating:
1. Insert the probe into the food (see Proper
Probe Placement).
2. Place the food in the oven and connect the
probe into the probe outlet in the oven.
3. Program the desired probe and cooking
mode settings by pressing the Probe
pad and setting the desired internal food
temperature by rotating the mini knob
and pressing the mini knob to enter the
temperature. For double wall ovens, press
the Probe pad once to set the upper oven
and again to set the lower oven. Then
set the cook mode (Traditional Bake,
Convection Bake, or Convection Roast)
and the desired cooking temperature. The
maximum internal food temperature that
you can set is 200°F.
To use the probe with preheating:
1. Set the desired cook mode (Traditional
Bake, Convection Bake, or Convection
Roast) and the desired cooking temperature.
2. Insert the probe into the food (see Proper
Probe Placement).
3. Once the oven is preheated, place the food
in the oven and connect the probe to the
probe outlet, making sure it is fully inserted.
Use caution, the oven walls and probe
outlet are hot.
4. Program the probe temperature by pressing
the Probe pad and setting the desired
internal food temperature by rotating the
mini knob and pressing the mini knob to
enter the temperature. For double wall
ovens, press the Probe pad once to set the
upper oven and again to set the lower oven.
The maximum internal food temperature
that you can set is 200º F.
Probe Care Guidelines
NOTE: some double oven models have a
probe in the upper oven only.
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with this product may result in damage to
the probe.
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when inserting and removing them from the
meat and outlet
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tongs to pull on the cable when removing it.
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food is completely defrosted before
inserting the probe.
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the probe from the outlet until the oven
has cooled.
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during a self or steam clean cycle.
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Cookware Guidelines
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affect baking performance.
Dark, coated and dull pans absorb heat more
readily than light, shiny pans. Pans that absorb
heat more readily can result in a browner,
crisper, and thicker crust. If using dark and
coated cookware check food earlier than
minimum cook time. If undesirable results are
obtained with this type of cookware consider
reducing oven temperature by 25º F next time.
Shiny pans can produce more evenly cooked
baked goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain
heat well. These types of pans work well for
dishes such as pies and custards.
Air insulated pans heat slowly and can reduce
bottom browning.
Keep cookware clean to promote even heating.
Using the Oven
Wall Oven
Cookware