Convection Steam Oven Operation 14
Using the Temperature Probe
T
he probe monitors your food’s temperature and
announces when it has reached a temperature considered
“done” and safe for consumption. Using the probe also
helps to maintain ideal tenderness.
The internal temperatures shown in the chart below are
the USDA recommendations for safe food consumption.
Your desired doneness may vary.
INTERNAL TEMPERATURE
DONENESS INTERNAL TEMP
BEEF, LAMB AND VEAL
Rare 140°F
(
60°C)
Medium Rare 145°F (
65°C)
Medium 160°F (70°C)
Well Done 170°F (75°C)
PORK
Well Done 170°F (75°C)
POULTRY
Well Done Breast 170°F
(75°C)
Well Done Thigh 180°F (80°C)
Well Done Stuffing 165°F (75°C)
POSITIONING THE TEMPERATURE PROBE
1) Insert the probe into the thickest part of the meat so
that the tip is in the center of the meat. Bury the entire
metal shaft into the dish, or as much as is possible. To
maintain accuracy, avoid touching bone or fat with the
probe as they conduct heat faster.
2) Insert the plug end of the probe into the socket located
on the right interior oven wall behind the metal flap.
3) Ensure probe cable is neatly tucked inside of the oven
interior. Close the oven door.
SETTING THE PROBE TEMPERATURE
1) Select the operating mode and cooking space temper-
ature.
2) With the probe positioned and plugged in, press the
TEMP button until the display reads ‘Probe Tempera-
ture’.
3) Turn the control knob to set the probe temperature
based on the desired level of doneness and press to
select. Probe temperature appears in the left digital
display when the temperature reaches 85°F or higher.
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