FRIGIDAIRE FGGF3032MB - Manual (Page 19)

19
SETTING OVEN CONTROLS
† 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.) The lowest
temperature recommended by the USDA is 145°F/63°C
for medium rare fresh beef.
Easy probe
For the best results when cooking
many foods such as roasts, hams
or poultry, use the easy probe
feature. This feature also works
well with foods such as meat loaf
and casseroles.
The easy probe will provide you
with the internal temperature of
the food during cooking and
eliminates any need for
guesswork.
For some foods, especially poultry
or roasts, checking the internal
temperature is the best way to
insure properly cooked food.
• Use only the probe originally provided with this
appliance. Connecting any other probe or device to
the probe receptacle could result in damage to the
oven control, electronics and the probe receptacle.
• To avoid damaging the probe, handle the probe
carefully when inserting and removing from food or
the probe receptacle. Do not use tongs to pull on the
probe or probe cable. Always defrost frozen foods
completely before inserting the probe into food.
• When removing the probe from the receptacle or
food, always remove using the probe handles (Fig. 1).
• Remove the probe from the oven when finished. To
avoid damaging the probe do not store the probe
inside the oven.
• Always double check that the probe is removed from
the oven interior before starting self-clean. The
probe is not designed to withstand the high
temperatures produced during a self-clean cycle.
• Do not use the probe without the probe properly
inserted into the probe receptacle and the food. To
protect the probe when inserted in the receptacle, the
oven will automatically turn OFF if the probe
temperature sensor reaches 300°F (149°C) or more.
Minimum internal cooking temperatures:
Food type
Internal Temp.
Beef, veal, lamb-roasts, steak & chops
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork-roasts, steaks & chops
Medium 160°F (71°C)
Well done 170°F (77°C)
Ham-Cook before eating 160°F (71°C)
Poultry
Whole chicken, turkey 165°F (74°C)
Breasts, roasts 165°F (74°C)
Stuffing (cooked alone or in bird) 165°F
(74°C)
Leftovers 165°F (74°C)
Information courtesy the U.S. Department of Agriculture
Food Safety and Inspection Service.
Provided below are the minimum internal temperatures
that foods must reach to be considered safe to eat, no
matter how you prepare them.
• Do not remove the probe from receptacle or food until
the desired internal temperature is reached. If the
probe is removed from the receptacle the probe
feature will automatically cancel but the oven will
remain ON. If the probe is removed from the food
only, the internal food temperature reading will no
longer be accurate.
• The easy probe feature cannot be set when broil or
self-clean is active. If the probe is inserted into the
receptacle and the broil or self-clean keypad is
pressed, the oven control will sound a triple beep error
message and the oven will not activate.
• If the probe is disconnected from the receptacle and
the easy probe keypad is pressed, the display will
show
" - - - " (about 3 seconds), indicating the probe is
not active.
To avoid the possibility of burns after cooking, always
use caution when disconnecting the probe from the
receptacle or food. The probe may be hot. Be sure
to use a pot holder to protect hands.
IMPORTANT
NOTES
handle
handle
probe
cable
probe
sensor
Fig. 1
CAUTION