Samsung NE58F9500SS-AA - Manuel (Page 54)

2. Insert the temp probe plug into the socket on the top side wall of the oven as far as it will go.
3. Select the desired cooking function (Conv.Bake, Conv.Roast, Bake) and temperature.
4. Press TEMP PROBE to set the desired internal temperature.
5. Set the desired internal temperature by pressing the number pad.
Available temperatures 100 °F to 200 °F
6. If you want to use the Cook time, Delay start, or Keep warm function, set each function.
7. Press OVEN START/SET.
8. When the desired internal temperature is reached, the function automatically stops and an alarm sounds.
CAUTION
To protect the temp probe’s tip, be careful not to insert the probe so that the tip
protrudes through the surface of the meat. Make sure that the tip is in or near the center
of the meat.
CAUTION
• Do not store the probe in the oven.
• Do not leave the probe inside the oven during a Self-Cleaing or Broiling cycle. You can
permanently damage the probe and it will no longer work.
• To avoid breaking the probe’s tip, defrost your food completely.
• Do not use tongs when inserting or removing the probe. Tongs can damage the probe.
• Use the temp probe for Temp probe function cooking only. Do not use the temp
probe for any other purpose.
If you remove the temp probe while the Temp probe function is operating or insert the temp
probe while baking or cooking normally, cooking will stop after 1 minute.
If you use the probe to cook frozen food, there are times when it cannot be detected.
(Temp probe icon doesn’t show in display.)
Temp probe table
Type of Food Internal temperature
Beef / Lamb
Rare 140-150 °F
Medium 160-170 °F
Well done 175-185 °F
Pork 175-185 °F
Poultry 185-195 °F
If you cover the meat with aluminum foil and allow it to stand for 10 minutes after cooking,
the Internal temperature will rise 5-10 degrees.
Removing the Temp probe
Remove the temp probe plug from the socket.
CAUTION
After cooking, the temp probe is hot enough to cause burns.
English - 54
Manual Users_NE58F9500SS_AA_AC_DG68-00499A-04_EN.indd 54 2014-02-20 �� 1:35:25