Frigidaire FGIF3061NF Use and Care Guide - Page 26

SETTING OVEN CONTROLS Probe (cont'd) To set probe: 1. Insert the probe into the food. 2. Place prepared food on the desired oven rack position and slide into the oven. 3. Plug the connector end of the probe all the way into the receptacle while the oven is still cool. The receptacle is located on the upper left front oven cavity wall (Fig. 1). probe receptacle connector handle Fig. 1 4. When the probe is detected, a tone will sound, the icon will illuminate and the current probe temperature will appear in the display (Fig. 2). Close the oven door. Fig. 2 5. Press keypad once. 6. Enter the desired temperature for food type (Refer to USDA Chart) using the numeric keypad. The minimum target setting is 140ºF/60ºC; the maximum target setting is 210ºF/99ºC. The default target is 170ºF/ 77ºC. 7. Press to accept the target temperature. 8. Set for quick preheat, bake, convect bake, convect roast or convect convert and if necessary adjust the oven temperature accordingly. 9. The control will sound 3 beeps when the internal target temperature is reached. By default the oven will change to keep warm ("HLd" and the actual probe temperature will alternate in the display). keep warm will maintain the oven temperature at 170° F (77°C) for 3 hours unless otherwise cancelled. To stop cooking at any time press cancel. USDA recommended minimum internal cooking temperatures: Food type Internal temp. Ground meat & meat mixtures Beef, Pork, Veal, Lamb Turkey, Chicken 160°F (71°C) 165°F (74°C) Fresh beef, veal, lamb Medium rare† Medium Well done 145°F (63°C) 160°F (71°C) 170°F (77°C) Poultry Chicken & Turkey, whole Poultrey Breasts, Roasts Poultrey Thighs, Wings Duck & Goose Stuffing (cooked alone or in bird) 165°F (74°C) 165°F (74°C) 165°F (74°C) 165°F (74°C) 165°F (74°C) Fresh pork 160°F (71°C) Ham Fresh (raw) Pre-cooked (to reheat) 160°F (71°C) 140°F (60°C) Eggs & egg dishes Eggs Egg dishes Cook until yolk & white are firm. 160°F (71°C) Leftovers & Casseroles 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.) Visit the U.S. Department of Agriculture Food Safety and Inspection Service website at www. fsis.usda.gov 26