Dacor DISCOVERY EO - Manual (Page 28)

26
Meat Probe (continued)
ImPortant:
To avoid breaking the meat probe, make sure the food •
is completely defrosted before inserting the skewer.
Never leave the meat probe inside the oven, especially
•
during the self-clean cycle.
use of meat probes other than the one provided with
•
your oven may result in damage to the meat probe
and/or your oven.
How to Use Your Meat Probe
prepare the meat for cooking prior to setting the •
oven. Insert the skewer of the meat probe into the
center of the meat. make sure that the skewer is not
inside any fatty portions of the meat and does not
touch any bones. The point should rest in the thick-
est part of the meat. When you are cooking fowl, the
tip of the skewer should rest toward the center of the
bird.
Select one of the roasting modes on page 17. •
Before pressing • start, press the meat ProBe key.
You will see the preset meat probe temperature of •
170°F appear on the display. Consult the Internal
Cooking Temperatures Chart to see the recommended
meat probe temperatures for a variety of foods. If the
correct meat probe temperature already appears on
the display, press start. Otherwise, enter the cor-
rect meat probe temperature on the number keypad
(for example: press 1, then 6, then 0 for 160°F), then
press start.
Deluxe Features
DELAY
OPTIONS
MEAT
PROBE SAVE HELP
▲ UPPER
12:25 PM
PRESS START
375°F
SURROUND ROAST
• “Insert meat ProBe” will flash on the display
when it is time to put the food in the oven and con-
nect the meat probe. To keep from getting burned,
use an oven mitt to connect the plug on the end of
the meat probe to the meat probe connector inside
the oven. See page 5 for the location of the connector.
Close the oven door.
•
The oven will automatically cook the meat until it is •
done. When the meat is done, the oven will beep and
reduce the temperature to a level that will keep it
warm and safe for serving for up to 2 hours (“HolD”
will appear on the display). At the end of the hold
cycle, the oven will turn off and “CYCle ComPlete”
will appear on the display. press CanCel/seCure to
clear the control panel.
note: If you connect the meat probe before the display
indicates it is time to connect it, the display will flash
“remoVe meat ProBe”.
Minimum Safe Internal Cooking Tempera-
tures for Various Foods
Ground meat & meat mixtures
Beef, pork, veal, Lamb 160°F
Turkey, Chicken 165°F
Fresh Beef, Veal, lamb
medium rare 145°F
medium 160°F
Well Done 170°F
Poultry
Chicken & Turkey, whole (temperature taken in
thigh)
180°F
poultry breasts, roast 170°F
poultry thighs, wings, legs 180°F
Duck & Goose 180°F
Stuffing (cooked alone or in bird) 165°F
Fresh Pork
medium 160°F
Well Done 170°F
Ham
Fresh (raw) 160°F
pre-cooked (to reheat) 140°F
note: The minimum safe internal cooking temperatures
are subject to change. There are changes in bacteria and
the temperatures required to eradicate them. For the
most current information, please contact the uSDA.
uSDA meat and poultry hot Line:
phone: (800) 535-4355
www.fsis.usda.gov
▲ UPPER
MEAT
PROBE
170
12:25 PM
PRESS START
375°F/170°F
SURROUND ROAST
SAVE HELP
DELAY
OPTIONS
MEAT
PROBE
meat Probe
Skewer
Connector