Dacor MCS130S Use and Care Guide - Page 8

[ Using the Temperature Probe 11 For many foods, especially roasts and poultry, internal food temperature is the best test for properly cooked food. The Temperature Probe takes the guesswork out of roasting by cooking food to the exact temperature you desire. Minimum Safe Internal Temperatures for Various Foods Type & Cut Internal Temp. (F) Pork, ham, sausage and bacon 180 All foods previously served and cooled that are reheated 165 within two hours All poultry and game birds (turkey, chicken, cornish game hen, duck, etc.) 180 Stuffed meats 165 _ NOTES: Stuffing 165 Double Oven models have a Temperature in the Ground beef and ground pork 165 upper oven only. Fish and most other potentially hazardous food not listed in this table 145 Beef roasts (rare) 145 Plug Probe Temperature Probe [_ IMPORTANT 1. Use of probes other than the one provide with your wall oven may result in damage to the probe and/or the wall oven, 2. Use the handles of the Temperature Probe and plug when inserting and removing them from the food and outlet. 3. Do not use tongs to pull the cable when removing the Probe. Do so could damage the Probe. 4. Make sure the food is completely defrosted before inserting the Probe to avoid breaking the Probe. 5. Never leave the Temperature Probe inside the oven during Self-Clean mode. 6. To prevent the possibility of burns, unplug the Temperature Probe using hot pads. 7. Do not store the Probe inside the oven. Proper Temperature Probe Placement: 1. Lay the Probe on the outside of the meat along the top or side and mark with your finger where the edge of the meat comes to on the Probe. The point should rest in the center of the thickest meaty part of the roast. 2. Insert the Probe to the point marked by your finger into the meat. The Probe should not touch the bone, fat, gristle or the bottom of the pan. • For roasts with no bone, insert the Probe into the side of the roast in the center. For bone-in ham or lamb, insert the Probe into the center of the lowest large muscle or joint. • For dishes such as meat loaf or casseroles, insert the Probe into the center of the dish. When cooking fish, insert the Probe from just above the gill into the meatiest area, parallel to the backbone. • Insert the Probe into the meatiest part of the inner thigh from below, and parallel to the leg of a whole turkey. Beef steaks (rare) 145 Minit_Turn Safe Internal Temperatures Setting the Oven When Using the Temperature Probe: 1. Preheat the oven to the desired temperature. (Convection Roasting Guide for Meats, Poultry and Fish) 2. Insert the Temperature Probe into the food. (See Proper Temperature Probe Placement above.) 3. After the oven cell has reached the desired temperature, place the food into the oven. 4. Wearing an oven mitt, lift the probe outlet cover and plug the Temperature Probe into the outlet in the oven. (The outlet is located on the left inside oven wail near the front of the oven.) Make sure it is pushed all the way into the outlet. Close the oven door. 5. r-----Q Press the "PROBE" button. The Display will flash and beep "PRB" if the Probe is not inserted properly. 6. Adjust the temperature to the desired setting using the TIME.TEMPERATURE buttons. A jump-in temperature of 160 ° will appear when the TIME•TEMPERATURE key is first pressed. To change to the desired temperature, just press the TIME.TEMPERATURE key until you reach the desired temperature. The temperature can be set from 100-200 °. _ NOTES: After meat is pulled out of the oven, it will continue to cook. Carry-over cooking affects all foods. The larger the item, the longer the carry-over. It is best to let the meat rest after it comes out of the oven for 10 to 15 minutes. This will allow the meat to retain its juices and continue to set, making it easier to carve. If the Probe is left inserted in the oven outlet when not in use, the control will beep and flash PRB until the Probe is unplugged. Unplugging the Probe from the oven turns the oven off. I Timed/Delayed Timed Cooking i This function allows the user to finish and/ or start a cooking cycle automatically. It is especially useful for preparing meals in advance, or cooking while you are at work or play. Timed Cooking can only be used with Standard Bake, Pure Convections and Convection Bake modes. It will not function in the Broil modes. • After the temperature has been set, the control panel temperature readout will default to 95°F, even if the food has not reached that temperature. The temperature readout will increase in 1°F increments until the food reaches the set o3_,5._0°_ r_7..1I__1!C OVEr,, STOP TIM temperature. 7. The oven will go to the "HOLD" mode for 2 hours after the internal temperature of the food has reached the desired temperature and will hold the oven temperature at 150°F. The residual heat of the oven will cause the internal temperature of the food to continue to climb. Use hot pads to remove the Temperature Probe from the food. Do not use tongs to pull on the Probe, it might be damaged. Setting the Oven for Delayed Timed Cooking _ NOTE: For the double ovens, both the upper and lower chambers can be set for Delay Timed Cooking. However, both chambers must have the same "COOK TIMES" and "STOP TIMES". [_ WARNING: Food safety is an important consideration when using delayed cooking modes. To avoid potential sickness and spoiling of food, take the following steps: