L Series Oven Operation 26
Temperature Probe Feature
T
he temperature probe measures doneness by measuring
the internal temperature of food without opening the oven
door. It is a convenient and accurate way to achieve the
perfect doneness regardless of the type, cut or weight of
the food. Calculating a total cooking time by weight is no
longer necessary using this feature. Use with all modes
except broil and convection broil modes.
IMPORTANT NOTE: The accuracy of the probe is
decreased for all temperatures below 100°F (40°C).
Food taken directly from the refrigerator could display the
incorrect temperature until it has reached 100°F (40°C).
WOLF TIPS FOR SUCCESS
• Insert sensor into the thickest part of meat before
placing in oven.
• To determine the center, hold sensor outside of the
meat with point at center of cut. Mark length of inser-
tion by placing your fingers on sensor at top of meat.
Move sensor to thickest part of meat and insert up to
your fingers.
• Standing time refers to the 10- to 15-minute time
period the meat rests before being carved. This helps
more juices to be retained in the meat.
• For poultry, insert probe into the thickest part of the
thigh.
• Use aluminum foil to cover meat during the standing
time to help keep it hot before carving.
• Wash probe by hand; do not soak or clean in the
dishwasher.
INTERNAL TEMPERATURE
DONENESS INTERNAL TEMP
BEEF, LAMB AND VEAL
Rare 140°F
(60°C)
Medium Rare 145°F (
65°C)
Medium 160°F (
70°C)
Well Done 170°F (75°C)
PORK
Well Done 170°F (
75°C)
POULTRY
Well Done Breast 170°F
(75°C)
Well Done Thigh 180°F (80°C)
Well Done Stuffing 165°F (75°C)
INTERNAL TEMPERATURE
The internal temperatures shown in the chart below are
USDA recommended carving temperatures.
Comments to this Manuals