Frigidaire CGEF3032MF Complete Owner's Guide (English) - Page 21

SETTING OVEN CONTROLS Easy probe For the best results when cooking many foods such as roasts, hams or poultry, use the easy probe feature. This feature also works well with foods such as meat loaf and casseroles. The easy probe will provide you with the internal temperature of the food during cooking and eliminates any need for guesswork. For some foods, especially poultry or roasts, checking the internal temperature is the best way to insure properly cooked food. handle probe cable handle Fig. 1 probe sensor CAUTION To avoid the possibility of burns after cooking, always use caution when disconnecting the probe from the receptacle or food. The probe may be hot. Be sure to use a pot holder to protect hands. IMPORTANT • Use only the probe originally provided with this appliance. Connecting any other probe or device to the probe receptacle could result in damage to the oven control, electronics and the probe receptacle. • To avoid damaging the probe, handle the probe carefully when inserting and removing from food or the probe receptacle. Do not use tongs to pull on the probe or probe cable. Always defrost frozen foods completely before inserting the probe into food. • When removing the probe from the receptacle or food, always remove using the probe handles (Fig. 1). • Remove the probe from the oven when finished. To avoid damaging the probe do not store the probe inside the oven. • Always double check that the probe is removed from the oven interior before starting self-clean. The probe is not designed to withstand the high temperatures produced during a self-clean cycle. • Do not use the probe without the probe properly inserted into the probe receptacle and the food. To protect the probe when inserted in the receptacle, the oven will automatically turn OFF if the probe temperature sensor reaches 300°F (149°C) or more. NOTES • Do not remove the probe from receptacle or food until the desired internal temperature is reached. If the probe is removed from the receptacle the probe feature will automatically cancel but the oven will remain ON. If the probe is removed from the food only, the internal food temperature reading will no longer be accurate. • The easy probe feature cannot be set when broil or self-clean is active. If the probe is inserted into the receptacle and the broil or self-clean keypad is pressed, the oven control will sound a triple beep error message and the oven will not activate. • If the probe is disconnected from the receptacle and the easy probe keypad is pressed, the display will show "- - -" (about 3 seconds), indicating the probe is not active. Provided below are the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them. Minimum internal cooking temperatures: Food type Internal Temp. Beef, veal, lamb-roasts, steak & chops Medium 160°F (71°C) Well done 170°F (77°C) Fresh pork-roasts, steaks & chops Medium Well done 160°F (71°C) 170°F (77°C) Ham-Cook before eating 160°F (71°C) Poultry Whole chicken, turkey Breasts, roasts Stuffing (cooked alone or in bird) Leftovers 165°F (74°C) 165°F (74°C) 165°F (74°C) 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. 21