FRIGIDAIRE FGET2765PW - Manual (Page 20)

20
OVEN CONTROLS
If the error message Prob ERR displays ( Figure 13 ), check
to be sure that the probe connector is fully inserted into the
receptacle. If the probe is fully inserted and the error
message continues, the probe may be defective and need
to be replaced. When Prob ERR displays, the oven control
will not permit any oven feature to activate until corrected or
the probe is removed. If the error message continues,
remove the probe from the receptacle and oven.
Probe too hot message:
When the message Prob... Too... Hot... flashes in the
display, the probe temperature has exceeded 250°F
(121°C). If the probe is not removed this message may
continue until the sensor reaches 300°F (149°C) or higher,
at which time the oven will automatically turn off and display
Prob ERR message. This message may be generated if
the probe sensor is exposed to direct oven heat or the food
internal temperature is over 250°F (121°C). Be sure the
probe sensor is fully covered by the food or if the food is
done, press cancel and remove food and probe from the
oven.
+ The U.S. Department of Agriculture states, “Rare fresh
beef is popular, but you should know that cooking it to
only 140°F/60°C means some food poisoning
organisms may survive.” (Source: Safe Food Book, Your
Kitchen Guide, USDA Rev. June 1985.)
Visit the USDA Food Safety and Inspection website at
www.fsis.usda.gov
Figure 13: Display showing probe error
During cooking the internal food temperature will display
by default. To review the target temperature press the
probe key once. After 6 seconds the display will revert to
the internal food temperature. To assure accuracy, do not
remove the probe from the food or receptacle until the
desired internal temperature is reached.
If the probe is active and the probe is removed from the
receptacle only, the probe feature will cancel but the oven
will continue to cook. If the probe is removed from the
food only, the probe feature will remain active, and may
eventually generate a Probe Too Hot message.
To change the target temperature while cooking, press
the probe key once. Use the numeric keys to change the
target temperature. Press the start key to accept any
change. The probe feature can not be used with broil or
self clean.
NOTE
Table 3: USDA recommended minimum internal
cooking 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)
Fresh Pork 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 and
white are firm
Eggs dishes 160°F (71°C)
Leftovers & Casseroles 165°F (74°C)