Dacor RNO130S208V Manuale Proprietario

Operating Your Oven

Using the Meat Probe (cont.)

2. Before placing the meat in the oven and with the door

closed, push the BAKE, CONV BAKE, PURE CONV

or CONV ROAST key. The preset temperature will

appear on the display. If you want to cook using a

different oven temperature, enter it on the number

keypad.

3. Touch START.
4. Allow the oven to preheat. Excessive browning may

occur if the meat is placed in the oven during preheat

mode (when “PRE-” appears on the display). Once

the oven has preheated (“PRE-” disappears), put the

meat in the oven using pot holders. Insert the meat

probe plug into the connector inside the oven.

5. Push the PROBE key. The preset probe

temperature (160°F/71°C), as well at the

probe symbol, will appear on the display. If

you want to cook using a different probe temperature,

enter it on the keypad. Use the USDA Minimum Safe

Cooking Temperature Chart as a guideline for the

type of meat you are cooking.

6. Touch START. If you do not touch START, Probe

mode will not start.

When the meat probe is in use, the oven will automati-

cally control the cooking time. The temperature on the

display during cooking is the temperature measured inside

the meat. The oven will continue to cook until the meat

temperature reaches the temperature you have entered.
When the meat is done, the oven will go into hold mode.

The temperature will reduce to 150°F (66°C) for two

hours to keep the meat warm and safe for serving. To

prevent sickness, do not allow foods to remain in the oven

after it has turned off. Touch CANCEL · SECURE to cancel

hold mode and turn the oven completely off.

To change the meat probe temperature

during cooking...

1. Touch PROBE. The current probe temperature will

appear on the display.

2. Enter the new temperature. The oven will automati-

cally change to the new probe temperature. If you

do not enter a temperature, the oven will continue to

cook at the current setting.

To change the cooking mode during meat

probe cooking...

1. Touch the CANCEL · SECURE key.
2. Touch the BAKE, CONV BAKE, PURE CONV or

CONV ROAST key. If you want to cook using a tem-

perature different than the preset oven temperature,

enter it on the number keypad.

3. Touch CONTINUE.

To cancel meat probe operation while the

oven is cooking...

• Touch the PROBE key twice and disconnect the meat

probe from the oven. The oven will return to its origi-

nal settings.

Important details about the meat probe:

• You must select the specific cooking mode (BAKE,

CONV BAKE, PURE CONV or CONV ROAST) before

you touch the PROBE key.

• When using the meat probe feature the preheat cycle

is disabled. For best results, select the mode and

allow the oven to preheat prior to starting the meat

probe feature.

• The meat probe function will automatically cancel

after 30 seconds if the meat probe is not connected.

The meat probe symbol will flash on the display.

• The meat probe feature takes precedence over the

delay timed cooking feature. The oven will continue

to cook the meat until it reaches the selected meat

probe temperature regardless of the STOP TIME or

COOK TIME setting, then go into hold mode.

USDA Minimum Safe Internal Cooking

Temperatures for Various Foods

Ground Meat and Meat Mixtures

Beef, pork, veal, lamb

160°F (71°C)

Turkey, chicken

165°F (74°C)

Fresh Beef, Veal and Lamb

Steaks, roasts, chops

145°F (63°C)

Poultry

Chicken and turkey, whole

(temperature taken in thigh)

165°F (74°C)

Poultry breasts, roast

165°F (74°C)

Poultry thighs, legs, wings

165°F (74°C)

Duck and goose

165°F (74°C)

Stuffing (cooked alone or in bird)

165°F (74°C)

Fresh Pork

Fresh pork

160°F (71°C)

Ham

Fresh (raw)

160°F (71°C)

Pre-cooked (reheat)

140°F (60°C)

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, contact the USDA.
USDA Meat and Poultry Hot Line: Phone: (800) 535-4355