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Setting oven controls, Meat probe (cont’d), To set meat probe – Kenmore 790.3107 User Manual

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Setting Oven Controls

Meat Probe

(cont’d)

To Set Meat Probe:

6. Set the oven control for Bake, Conv Bake or Conv Roast

and the desired oven temperature. You may use the

meat probe with some other baking features, but the

meat probe cannot be set with Broil or Flex-Clean.

7. During the cooking process the actual meat probe

temperature will display by default. To view the target

temperature press the Meat Probe keypad once. After

6

seconds the display will show the actual meat probe

temperature. If the target temperature needs to be

changed during the cooking process, press the Meat

Probe keypad once and use the numeric keypads to

adjust the target temperature. Press the START key to

accept any change.

8. The oven control will provide 3 beeps when the internal

target temperature is reached. By default the oven

will automatically change to

a

Warm & Hold setting.

The Warm & Hold function will maintain the oven

temperature at 170°F (77°Cj. Instructions for changing

how the oven reacts after reaching the internal target

temperature may be found later in this section. Press

STOP to cancel cooking at any time.

See the following instructions for changing 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 START to accept.

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 the

“CAnCEL” message appears (Fig. 2) then press START to

accept.

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Fig. 1

Fig. 2

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

1958.)

The lowest temperature recommended by the USDA is

145°F/63°C for medium rare fresh beef.

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