Kenmore 88762 - Manual (Page 17)

“TEMPERATURE CONTROLLED” POINTS TO REMEMBER
DO
• Place the temperature probe sensor into the thickest part of
the meat or in the center of the food to be reheated. Avoid
touching bone or fat.
• Check that the first inch of the sensor is in the densest part
of the food to be cooked.
• Remove the temperature probe from the oven after use.
• Refer to cookbook for other information.
• Be sure to turn meat between first and second settings.
DO NOT
• Do not operate the oven while it is empty with the
temperature probe plugged in.
• Do not leave the temperature probe unplugged in the cavity
while operating the oven.
• Do not let the temperature probe touch the side walls, glass
tray or door of the cavity when in use.
• Do not plug the pointed end of the temperature probe into
the socket inside the cavity.
• Do not use the temperature probe in a regular oven. This
probe is designed for microwave oven only.
“TEMPERATURE CONTROLLED” MEAT COOKING GUIDE
Refer to “Meats” section on Page 16.
MEAT
FIRST SETTING
AND TIME
SECOND SETTING
AND TIME
TEMPERATURE
PROBE AND POWER
CONTROL SETTING
STANDING
TIME
BEEF
Meat Loaf
2 lbs.
HI (Max. Power)
12- 14 min.
HI (Max. Power)
160°F
5—10 min.
Rib Rocist, boneless HI (Max. Power)
Rare 4 — 5 min. per lb.
Medium 5-6 min. per Ib.
Well done 6—7 min. per Ib. 70 (Roast)
Rare 3-4 min. per lb.
Medium 5-6 min. per Ib.
Well done 6 — 7 min. per lb. 70 (Roast)
120°F
130°F
140°F
10 min.
10 min.
10 min.
Rib Roast, with bone HI (Max. Power)
Rare 3-4 min. per lb.
Medium 4-5 min. per lb.
Well done 5 — 6 min. per lb. 70 (Roast)
Rare 3 — 4 min. per lb.
Medium 3-5 min. per lb.
Well done 5 — 6 min. per Ib.
70 (Roast)
120°F
130°F
140°F
10 min.
10 min.
10 min.
LAMB
Lamb Leg or
Shoulder Roast,
with bone
70 (Roeist)
Medium 4-5 min. per lb.
Well done 5-6 min. per lb.
70 (Roast)
Medium 4-5 min. per lb.
Well done 5-6 min. per lb.
70 (Roast)
145°F
165°F
5 min.
10 min.
Lamb Roast, Boneless 70 (Roeist)
5-6 min. per lb. 70 (Roast)
5 — 6 min. per lb. 70 (Roast)
150°F
10 min.
VEAL
Shoulder or Rump Roast,
boneless
2-5 lbs.
70 (Roast)
9 min. per lb.
70 (Roast)
9-10 min. per lb. 70 (Roast)
155°F
10 min.
PORK
Pork Loin Roast, boneless
3-5 lbs.
HI (Max. Power)
6 min. per lb. 70 (Roeist)
5—6 min. per lb. 70 (Roast)
160°F
10 min.
Pork Loin, center cut
4-5 lbs.
HI (Max. Power)
5-6 min. per lb. 70 (Roast)
4 — 5 min. per lb. 70 (Roast)
160°F
10 min.
Ham, boneless, precooked 70 (Roast)
5-7 min. per lb. 70 (Roast)
5 — 7 min. per lb. 70 (Roast)
120“F
10 min.
Center Cut Ham Slice
l - V /2 lbs.
70 (Roast)
5 min. per lb. 70 (Roast)
5—6 min. per lb. 70 (Roast)
120°F
10 min.
Smoked Ham Shank 70 (Roast)
4-5 min. per lb. 70 (Roast)
4-5 min. per lb. 70 (Roast) ■
120°F
10 min.
Canned Ham
3Ibs.
5 lbs.
70 (Roast)
5-6 min. per lb.
70 (Roast)
4-5 min. per lb.
70 (Roast)
5-6 min. per lb.
70 (Roast)
4-5 min. per Ib. 70 (Roast)
120^
70 (Roeist)
120°F
10 min.
10 min.
17