LG LSES302ST - Manual (Page 30)

29
ENGLISH
USING THE OVEN
MEAT PROBE
The meat probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, Self Clean, warming or
proofing. Always unplug and remove the meat probe
from the oven when removing food. Before using, insert
the probe into the center of the thickest part of meat or
into the inner thigh or breast of poultry, away from fat or
bone. Place food in the oven and connect the meat probe
to the jack. Keep the probe as far away from heat source
as possible.
Setting the Meat Probe function: (example for
Roast 375°F with probe temp. 160°F)
1. Insert the Meat Probe into the meat.
2. Connect the Meat Probe to the jack.
Method 1
3-1. Touch PROBE.
4-1. Set the probe temperature (Touch 1, 6 and 0).
5-1. Select Cook mode (Touch BAKE).
6-1. Set the oven temperature (Touch 3, 7 and 5).
Method 2
3-2. Select cook mode (Touch BAKE).
4-2. Set the oven temperature (Touch 3, 7 and 5).
5-2. Set the probe temperature (Touch 1, 6 and 0).
7. Touch START.
The default probe temperature is 150°F (66°C), but can
be changed to any temperature between 80°F (27°C) and
210°F (99°C). The display will show the changing probe
temperature. When the set probe temperature is shut
off automatically and, End of Cycle will appear on the
display.
To change the Meat Probe temperature during
cooking:
1. Touch PROBE.
2. Set the probe temperature.
3. Touch START.
To change oven temperature during cooking:
1. Select cook function. (Touch BAKE).
2. Set the oven temperature.
3. Touch START.
IMPORTANT NOTE:
Touch CLEAR/OFF to cancel Meat Probe at any time. To
avoid breaking the probe, make sure food is completely
defrosted before inserting.
• Always use an oven mitt to remove temperature
probe. Do NOT touch the broil element.
- Failure to do so can result in severe personal injury.
• To avoid damage to the Meat Probe, DO NOT use
tongs to pull on the probe when removing it.
• Do not store the Meat Probe in the oven.
CAUTION
RECOMMENDATION CHART FOR PROBE
TEMPERATURE
Doneness Probe Temp.
Beef, Lamb and Veal
Rare
Medium Rare
Medium
Well Done
140°F (60°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
Pork
Well Done 170°F (77°C)
Poultry
Breast, Well Done
Thigh, Well Done
Stuffing, Well Done
170°F (77°C)
180°F (82°C)
165°F (74°C)