Wolf Appliance Company DUAL FUEL RANGES - Manual (Page 38)

38
P R O B E F E AT U R E
How Temperature Probe
works:
The probe measures
doneness by measuring the
internal temperature of food
without opening the oven door.
It is a convenient and accurate
way to achieve the perfect
doneness regardless of the type,
cut or weight of the food.
Calculating a total cooking
time by weight is no longer
necessary using this feature.
• Use with all modes except
Broil and Convection Broil.
• Use temperature probe
feature to measure internal
temperatures.
CAUTION
Probe becomes very hot
while in the oven. Handle
with a potholder.
W
O L F
O
V E N
O
P E R A T I O N
• Use aluminum foil to cover
meat during the standing time to
help keep it hot before carving.
• Wash probe by hand; do not
soak or clean in the dishwasher.
USDA Internal Temperature
Recommendations:
• The internal temperatures
shown in the chart are recom-
mended carving temperatures.
Reduce the temperature 5˚F
(3˚C) when setting the Probe
feature.
Use the temperature probe
feature to measure internal
temperatures. See pages 38-39
for setting this mode in combi-
nation with Convection Roast
and Roast modes.
NOTE: The accuracy of the
probe is decreased for all
temperatures below 100˚F
(40˚C). Food taken directly from
the refrigerator could display the
incorrect temperature until it
has reached 100˚F (40˚C).
WOLF TIPS FOR SUCCESS
• Insert sensor into the thickest
part of meat before placing in
oven.
To determine the center , hold
sensor outside of the meat with
point at center of cut. Mark
length of insertion by placing
your fingers on sensor at top of
meat. Move sensor to thickest
part of meat and insert up to
your fingers.
• As a general rule, set the
probe temperature 5˚F (3˚C)
below recommended carving
temperature. This allows for
the rise of the internal tempera-
ture during standing time.
• Standing time refers to the
10 to 15 minute time period
the meat rests before being
carved. This helps more juices
to be retained in the meat.
• For poultry, insert probe into
the thickest part of the thigh.
USDA
Internal Temp.
Doneness
Beef, Lamb and Veal
140°F (60˚C) Rare
145°F (65˚C) Medium Rare
160°F (70˚C) Medium
170°F (75˚C) Well Done
Pork
170°F (75˚C) Well Done
Poultry
170°F (75˚C)
Breast Well Done
180°F (80˚C)
Thigh Well Done
165°F (75˚C)
StuffingWell Done