Electrolux E30EW75PPS Complete Owners Guide English - Page 22

22 Setting Oven Controls Setting the Probe See the example below to set the probe target temperature to 180°F (82°C) when using the convection roast feature with oven set temperature for 325°F (162°C). The default internal temperature when setting the probe is 170°F (76°C). 1. Insert the probe into the food and place food in the oven. 2. Plug the probe completely into the probe receptacle inside the oven and close the oven door. 3. Press conv roast. 4. Enter 3 2 5 using numeric keys. 325 5. Press cook options. 6. Press probe. The default temperature of 170°F will appear in the display. 7. Enter 180 using numeric keys. 180 8. Press START. IMPORTANT! By the default, your oven will adjust to the warm oven setting once the probe has reached the set temperature. • When the meat probe is connected to the receptacle and a cooking function is started, the display will show the current temperature reported by the meat probe. To adjust the meat probe set temperature during this time if needed: 1. Press probe, (target temperature will appear) 2. Use hi +, lo - or numeric keys to raise or lower the set internal temperature. 3. Press START to accept. Recommended Internal Temperatures for Probe Food type Internal Temp Beef, veal, lamb-roasts, steaks and chops Medium 160°F (71°C) Well done 170°F (76°C) Fresh pork-roasts, steaks, and chops Medium 160°F (71°C) Well done 170°F (76°C) Ham 160°F (71°C) Poultry Whole chicken, turkey 165°F (74°C) Poultry breasts, roasts 165°F (74°C) Stuffing (cooked alone or in bird) 165°F (74°C) Leftovers 165°F (74°C) Information courtesy the U.S. Department of Agriculture Food Safety and Inspection Service. The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F/60°C means some food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recommended by the USDA is 145°F/ 63°C for medium rare fresh beef. FOOD POISONING HAZARD. Do not let food sit for more than one hour before or after cooking. Doing so may cause bacteria to grow which can result in food poisoning or other illness.