Temperature Probe Cooking Tips

Topics:

  • How to cook with a temperature probe
  • Tips and tricks for effective temperature probe function use
  • Best practices when using a temperature probe

Answer:

The temperature probe measures the internal temperature of food without opening the oven door. Use the following guidelines when cooking with a temperature probe in any Wolf unit.

Care and Safety

  • The probe temperature range is 120°F - 210°F.
  • Do not use temperature probes in Broil or Convection Broil Modes.
  • Do not plug the probe into the receptacle and let it rest on the oven rack or dangle while the oven preheats. This will damage the probe.
  • Probe can be used at any oven preset temperature.
    • Most cooking modes require preheating, while other modes do not.
    • Meat cooks a long time, so the probe can go in immediately and withstand preheat temperatures.
  • Probe and probe sensor cover become very hot; handle with a dry pot holder.

How to Use

  • Always insert probe into the food before plugging into the receptacle.
  • If using the probe in a covered pot with liquid, such as broth, do not submerge the probe in liquid.
  • Insert sensor into the thickest part of meat before placing in oven.
    • For poultry, insert probe into the thickest part of the thigh.
  • To determine the center, hold sensor outside of the meat with point at the center of the cut. Mark the length of insertion by placing fingers on sensor at top of meat. Move sensor to thickest part of meat and insert the probe.
    • Bury as much of the probe into the food as possible.
    • Avoid bone and fat, which conduct heat faster.
  • A chime sounds when the probe reaches the set temperature. The chime repeats every 30 seconds until the probe is removed.
  • Once preset internal temperature has been reached, remove probe and reinsert at different places in the meat to check doneness.
  • Standing time of 10 to 15 minutes allows the meat to rest before carving to keep it moist.
    • After removing from the oven, allow the meat to rest after reaching the desired internal temperature. This allows the meat to finish cooking.
    • Cover meat with aluminum foil during the standing time before carving.
    • Desired internal temperature done settings do not need to be adjusted for this standing time.
  • For more information, refer to How to Use a Temperature Probe.

Tips and Tricks

  • Use the probe to measure the internal temperature of most foods, including bread.
  • Cookies, cakes, etc. need preheating before adding the probe, since the food needs that instant heat to rise correctly.

Troubleshooting

  • The oven door must be closed for the probe to work.
  • Timed cooking is not allowed with an active meat probe. The probe will not be recognized when using a Timed Cook mode such as Timed Cook or Delayed Start.
  • Unplug probe and plug back in to reset if needed.
  • The accuracy of the probe is decreased for all temperatures below 100°F (40°C).
    • Food taken directly from the refrigerator could show the incorrect temperature until it has reached 100°F (40°C).
  • Contact a Product Distributor for product demonstrations and events.

​Unit-Specific Information

Internal Temperature Guide

BEEF, LAMB, and VEAL 
Rare140°F (60°C)
Medium Rare145°F (65°C)
Medium160°F (70°C)
Well Done170°F (75°C)
PORK 
Well Done170°F (75°C)
POULTRY 
Well done breast170°F (75°C)
Well done thigh180°F (80°C)
Well done stuffing165°F (75°C)

Refer to the product Use and Care Guide for further information.

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