Frigidaire FGET3066UF Complete Owners Guide - Page 25
Quick Preheat, Bake, Convection Bake, or, Meat Probe.
View all Frigidaire FGET3066UF manuals
Add to My Manuals
Save this manual to your list of manuals |
Page 25 highlights
To set meat probe: 1. Insert the meat probe into the food. Place prepared food on the desired oven rack position and slide into the oven. 2. Plug the connector end of the probe all the way into the probe receptacle while the oven is still cool. The receptacle is located on the upper left front oven cavity wall (See Figure 15). Close oven door. 3. Set for Quick Preheat, Bake, Convection Bake, or Convection Roast and if necessary adjust the oven temperature accordingly. 4. Press OK/START. 5. Press Meat Probe. The Meat Probe default temperature of 170°F appears. Using the numeric keys set the desired internal food temperature for food type. (See Figure 18). 6. Press OK/START to accept the target temperature. SETTING OVEN CONTROLS . NOTE During cooking the internal food temperature will display by default. To see the target temperature press the meat probe key once. After 6 seconds the display will revert to the internal food temperature. To assure accuracy, do not remove the probe from the food or receptacle until the desired internal temperature is reached. If the probe is removed from the receptacle only, the meat probe feature will cancel but the oven will continue to cook. If the probe is removed from the food only, the meat probe feature will remain active and may eventually generate a probe too hot message. To change the target temperature while cooking, press the meat probe key once. Use the numeric keys to change the temperature. Press the OK/START key to accept any change. Figure 18: Probe set showing meat probe temperature Note: The minimum setting is 140ºF (60ºC); the maximum is 210ºF (99ºC). Default is 170ºF (77ºC). 7. The control will provide three beeps when the internal target temperature is reached. 8. When the internal target temperature is reached, the oven will automatically change to Hld setting and will maintain the oven temperature at 170°F (77°C) until canceled. 9. To stop cooking at any time, press OFF. Table 2: USDA recommended minimum internal cooking temperatures Food Type Internal Temp. Ground meat and meat mixtures Beef, Pork, Veal, Lamb 160°F (71°C) Turkey, Chicken 165°F (74°C) Fresh beef, veal, lamb Medium rare 145°F (63°C) Medium 160°F (71°C) Well Done 170°F (77°C) Chicken and Turkey, whole 165°F (74°C) Poultry Breasts, Roasts 165°F (74°C) Poultry Thighs, Wings 165°F (74°C) Stuffing (cooked alone or in bird) 165°F (74°C) Ham Fresh (raw) 160°F (71°C) Ham Pre-cooked (to reheat) 140°F (60°C Eggs dishes 160°F (71°C) Leftovers and Casseroles 165°F (74°C) 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) Visit the USDA Food Safety and Inspection website at www.fsis.usda.gov 25