Dacor EO127 Use & Care Manuals - Page 28

Deluxe Features Meat Probe (continued) IMPORTANT: • To avoid breaking the meat probe, make sure the food is completely defrosted before inserting the skewer. • Never leave the meat probe inside the oven, especially during the self-clean cycle. • Use of meat probes other than the one provided with your oven may result in damage to the meat probe and/or your oven. Connector Skewer Meat Probe How to Use Your Meat Probe • Prepare the meat for cooking prior to setting the oven. Insert the skewer of the meat probe into the center of the meat. Make sure that the skewer is not inside any fatty portions of the meat and does not touch any bones. The point should rest in the thickest part of the meat. When you are cooking fowl, the tip of the skewer should rest toward the center of the bird. ▲ UPPER 375°F 12:25 PM SURROUND ROAST PRESS START DELAY OPTIONS SAVE MEAT PROBE HELP • Select one of the roasting modes on page 17. • Before touching START, touch the MEAT PROBE key. • You will see the preset meat probe temperature of 170°F appear on the display. Consult the Internal Cooking Temperatures Chart to see the recommended meat probe temperatures for a variety of foods. If the correct meat probe temperature already appears on the display, touch START. Otherwise, enter the correct meat probe temperature on the number keypad (for example: touch 1, then 6, then 0 for 160°F), then touch START. ▲ UPPER 12:25 PM 375°F/170°F SURROUND ROAST PRESS START DELAY OPTIONS SAVE MEAT PROBE MEAT PROBE 170 HELP • "INSERT MEAT PROBE" will flash on the display when it is time to put the food in the oven and connect the meat probe. To keep from getting burned, use an oven mitt to connect the plug on the end of the meat probe to the meat probe connector inside the oven. See page 5 for the location of the connector. • Close the oven door. • The oven will automatically cook the meat until it is done. When the meat is done, the oven will beep and reduce the temperature to a level that will keep it warm and safe for serving for up to 2 hours ("HOLD" will appear on the display). At the end of the hold cycle, the oven will turn off and "CYCLE COMPLETE" will appear on the display. Touch CANCEL/SECURE to clear the control panel. NOTE: If you connect the meat probe before the display indicates it is time to connect it, the display will flash "REMOVE MEAT PROBE". Minimum Safe Internal Cooking Temperatures for Various Foods Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb Turkey, Chicken Fresh Beef, Veal, Lamb Medium Rare Medium Well Done Poultry Chicken & Turkey, whole (temperature taken in thigh) Poultry breasts, roast Poultry thighs, wings, legs Duck & Goose Stuffing (cooked alone or in bird) Fresh Pork Medium Well Done Ham Fresh (raw) Pre-cooked (to reheat) 160°F 165°F 145°F 160°F 170°F 180°F 170°F 180°F 180°F 165°F 160°F 170°F 160°F 140°F NOTE: The minimum safe internal cooking temperatures are subject to change. There are changes in bacteria and the temperatures required to eradicate them. For the most current information, please contact the USDA. USDA Meat and Poultry Hot Line: Phone: (800) 535-4355 www.fsis.usda.gov 26