Meat Probe (Model LSEL6337*)
This feature is only available on some models.
The meat probe accurately measures the internal temperature of meat, poultry and casseroles. It should not be used during broiling, self clean, warming, proofing, Frozen Meal or Air Sous-Vide. 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 the meat or into the inner thigh or breast of poultry, away from fat or bones. Place food in the oven and connect the meat probe to the jack. Keep the probe as far away from heat sources as possible.
Insert the meat probe into the meat.
Connect the meat probe to the jack.
The meat probe icon flashes in the display if the meat probe is properly connected.
Setting the Meat Probe Function (example for Roast 375 °F with Probe temp. 160 °F)
Select cook mode. Turn the oven mode knob to select Conv. Roast.
Set the oven temperature: touch 3, 7 and 5 until 375 °F appears in the display.
Press Start.
Set the probe temperature: touch 1, 6 and 0 until 160 °F appears in the display.
Press Start.
The default probe temperature is 150 °F (65 °C), but can be changed to any temperature between 80 °F (27 °C) and 210 °F (100 °C). The display shows the changing probe temperature. When the set probe temperature is reached, the oven shuts off automatically.
Changing the Probe Temperature
Press Temp.
Set the oven temperature.
Press Start.
Set the probe temperature.
Press Start.
IMPORTANT NOTE
Turn the oven mode knob to the OFF position to cancel the Meat Probe function at any time. To avoid breaking the probe, make sure food is completely defrosted before inserting.
Always use an oven mitt to remove the temperature probe. Do not touch the broil element. Failure to obey this caution 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.
Do not pull on the wire to remove probe. Hold the probe head, not the wire, when inserting or removing the probe.
Recommended Probe Temperature
- Beef, Lamb and Veal
- Pork
- Poultry
Rare: 130 °F (54 °C)
Medium Rare: 140 °F (60 °C)
Medium: 150 °F (66 °C)
Well Done: 160 °F (71 °C)
Well Done: 170 °F (77 °C)
Breast, Well Done: 170 °F (77 °C)
Thigh, Well Done: 180 °F (82 °C)
Stuffing, Well Done: 165 °F (74 °C)