Frigidaire 316902320 Benutzerhandbuch

26

Probe (cont’d)

† The U.S. Department of Agriculture states, "Rare fresh

organisms may survive." (Source: Safe Food Book,

Your Kitchen Guide, USDA Rev. June 1985.)

Information courtesy the U.S. Department of Agriculture

Food Safety and Inspection Service.

Visit the U.S. Department of Agriculture Food Safety and

Inspection Service website at www. fsis.usda.gov

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).

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.

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.

temperatures:
Food type

Internal temp.

Beef, Pork, Veal, Lamb

160°F (71°C)

Turkey, Chicken

165°F (74°C)

Medium rare†

145°F (63°C)

Medium

160°F (71°C)

Well done

170°F (77°C)

Chicken & Turkey, whole

165°F (74°C)

Poultrey Breasts, Roasts

165°F (74°C)

Poultrey Thighs, Wings

165°F (74°C)

Duck & Goose

165°F (74°C)

Stuffing (cooked alone or in bird)

165°F (74°C)

160°F (71°C)

Fresh (raw)

160°F (71°C)

Pre-cooked (to reheat)

140°F (60°C)

Eggs

Cook until yolk & white are firm.

Egg dishes

160°F (71°C)

165°F (74°C)

Fig. 2

Fig. 1