Wolf Wall Oven-2 Guía para resolver problemas descargar pdf (Pagina 26)

26

WOLF BUILT-IN OVEN OPERATION

TEMPERATURE PROBE FEATURE

How Temperature Probe feature works

: The

probe measures doneness by measuring the

i

nternal temperature of food without opening

the oven door. It is a convenient and accurate

way to achieve the perfect doneness regard-

l

ess 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

.

WOLF TIPS FOR SUCCESS

For Temperature Probe feature

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 insertion by placing

your fingers on sensor at top of meat. Move

sensor to thickest part of meat and insert

up to your fingers.

As a general rule, set the probe tempera-

ture 5 degrees below recommended carving

temperature. This allows for the rise in

internal temperature during standing time.

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 befor

e

carving.

Wash probe by hand; do not soak or clean

in the dishwasher.

USDA RECOMMENDATIONS

T

he internal temperatures shown in the chart

are recommended carving temperatures.

Reduce the temperature setting five degrees

w

hen using

T

emperature Probe feature.

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).

USDA RECOMMENDATIONS

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

Breast, Well Done 170˚F (75˚C)

Thigh, Well Done 180˚F (80˚C)

Stuffing, W

ell Done 165˚F (75˚C)

PROBE

C

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