Meat Probe - Kenmore 790.9700 Series User Manual

Setting Oven Controls
Meat probe (cont'd)
Press to cancel cooking at any time.
Important note:
Changing how the oven reacts after reaching the target
temperature must be done before starting the cooking
process.
See the following instructions for hanging how the oven
reacts after reaching the internal target temperature.
To set the oven to continue cooking after reaching the
probe target temperature:
1. Press Meat Probe keypad and hold for 6 seconds.
2. Press Flex Clean keypad and toggle until the "Continu"
message appears (Fig. 1) then press
To set the oven to cancel cooking and automatically start
Warm & Hold after reaching the probe target
temperature:
1. Press Meat Probe keypad and hold for 6 seconds.
2. Press Flex Clean keypad and toggle until "CAnCEL"
message appears (Fig. 2) then press
Fig. 1
Provided below are the minimum internal
that foods must reach to be considered safe to eat, no
matter how you prepare them.
USDA recommended minimum internal cooking
temperatures:
Food type
Ground meat & meat mixtures Ground meat & meat mixtures
Ground meat & meat mixtures Ground meat & meat mixtures Ground meat & meat mixtures
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh beef, veal, lamb Fresh beef, veal, lamb Fresh beef, veal, lamb Fresh beef, veal, lamb Fresh beef, veal, lamb
Medium rare†
Medium
to accept.
Well done
Poultry Poultry Poultry Poultry Poultry
Chicken & Turkey, whole
Poultrey Breasts, Roasts
Poultrey Thighs, Wings
Duck & Goose
to accept.
Stuffing (cooked alone or in bird)
Fresh pork Fresh pork Fresh pork
Fresh pork Fresh pork
Ham Ham Ham Ham Ham
Fresh (raw)
Fig. 2 Pre-cooked (to reheat)
Eggs & egg dishes Eggs & egg dishes Eggs & egg dishes Eggs & egg dishes Eggs & egg dishes
Eggs
Egg dishes
Leftovers & Casseroles Leftovers & Casseroles Leftovers & Casseroles
Leftovers & Casseroles Leftovers & Casseroles
Information courtesy the U.S. Department of Agriculture Food
Safety and Inspection Service., www.fsis.usda.gov
† The U.S. Department of Agriculture states, "Rare fresh
beef is popular, but you should know that cooking it to
only 140°F/60°C means some food poisoning organisms
may survive." (Source: Safe Food Book, Your Kitchen
Guide, USDA Rev. June 1985.) The lowest temperature
recommended by the USDA is 145°F/63°C for medium
rare fresh beef.
25
internal internal
internal temperatures internal
Internal temp.
160°F (71°C)
165°F (74°C)
145°F (63°C)
160°F (71°C)
170°F (77°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
165°F (74°C)
160°F (71°C)
160°F (71°C)
140°F (60°C)
Cook until yolk & white are firm
160°F (71°C)
165°F (74°C)