Frigidaire FGGF3058RW Benutzeranleitung

22

Probe (cont’d)

Fig. 2 - 

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 probe receptacle while the oven is still cool. The 

receptacle is located on the upper left front oven 

cavity wall (Fig. 2).

4.  When the probe is detected, an acceptance tone will 

sound, the 

  icon will illuminate and the current 

actual probe temperature will appear in the display 

(Fig. 3). Close the oven door.

Fig. 3

5. Press

keypad.

6.  Enter the desired target food temperature using 

the numeric keypads and set temperature for food 

type (Refer to Fig. 1). 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 provide 3 beeps when the internal 

target temperature is reached. By default the oven 

will automatically change to a keep warm setting 
(

“

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.

†  The U.S. Department of Agriculture states, “Rare 

poisoning 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

Fig. 1

temperatures:
Food type

Internal temp.

Ground meat & 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)

Poultry
Chicken & Turkey, whole

165°F (74°C)

Poultry Breasts, Roasts

165°F (74°C)

Poultry 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)

Ham
Fresh (raw)

160°F (71°C)

Pre-cooked (to reheat)

140°F (60°C)

Eggs & egg dishes
Eggs                            Cook until yolk & white are firm.
Egg dishes

160°F (71°C

165°F (74°C)