FRIGIDAIRE FGIF3061NF - Manual (Page 26)

26
SETTING OVEN CONTROLS
Probe (cont’d)
† 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.)
Information courtesy the U.S. Department of Agriculture
Food Safety and Inspection Service.
Visit the U.S. Department of Agriculture Food Safety and
Inspection Service website at www. fsis.usda.gov
To set probe:
1. Insert the probe into the food.
2. Place prepared food on the desired oven rack position
and slide into the oven.
3. Plug the connector end of the probe all the way into the
receptacle while the oven is still cool. The receptacle
is located on the upper left front oven cavity wall
(Fig. 1).
4. When the probe is detected, a tone will sound, the
icon will illuminate and the current probe temperature
will appear in the display (Fig. 2). Close the oven door.
5. Press keypad once.
6. Enter the desired temperature for food type (Refer to
USDA Chart) using the numeric keypad. The minimum
target setting is 140ºF/60ºC; the maximum target
setting is 210ºF/99ºC. The default target is 170ºF/
77ºC.
7. Press to accept the target temperature.
8. Set for quick preheat, bake, convect bake,
convect roast or convect convert and if necessary
adjust the oven temperature accordingly.
9. The control will sound 3 beeps when the internal target
temperature is reached. By default the oven will change
to keep warm ("HLd" and the actual probe
temperature will alternate in the display). keep warm
will maintain the oven temperature at 170° F (77°C) for
3 hours unless otherwise cancelled.
To stop cooking at any time press cancel.
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)
Poultrey Breasts, Roasts 165°F (74°C)
Poultrey 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 & white are firm.
Egg dishes 160°F (71°C)
Leftovers & Casseroles 165°F (74°C)
Fig. 2
Fig. 1
receptacle
probe
connector handle