Kenmore 88963 - Manual (Page 22)

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“TEMPERATURE CONTROL” POINTS TO REMEMBER
DO
B 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.
0 Check that the first inch of the sensor is in the densest
part of the food to be cooked.
B Remove the temperature probe from the oven after
use. '
0 Be sure to turn meat between first and second settings.
B Refer to cookbook for other information .
DO NOT
0 Do not operate the oven empty with the temperature
probe plu;^d in.
0 Do not leave the temperature probe unplugged in the
cavity when operating the oven,
o Do not let the temperature probe touch the side walls,
ceramic tray or door of the cavity when in use.
o Do not plug the pointed end of the temperature probe
into the socket inside the cavity,
o Do not use the temperature probe in a regular oven.
This probe is designed for micro/convection oven only.
“TEMPERATURE CONTROLLED”
Refer to “Meats" section on Page 21.
MEAT COOKING GUIDE
1
FIRST SETTING SECOND SETTING ^ 1
MEAT
1
i TIME
1----------- T
TIME OR
1.................................... L
TEMPERATURE
PROBE
I STANDING
TIME j
I 1
BEEF ■
j
Meat Loaf
i 2 lbs.
f
] Rib Roast, boneless
1
1
• Rib Roast, with bone
1
i
j
HI (Max. Power)
12—14 min.. ■
HI (Max. Power)
Rare 4—5 min. per lb.
Medium 5—6 min., per Ifa.
HI (Max., Power)
Rare 3—4 miri, per lb.
MetSum 4—5 min., per lb.
WcB done 5—6 min. per lb.
1 •
i
:
1
Ì
! 70 (Roast) i
Rare 3—4 min. per lb. !
' Medium S—6 min. per lb.
! 70 (Roast)
I Rare 3—4 min, per lb. \
Medium 3
—
5 min. per lb. i
1 Well done 5—6 min. per lb. 1
HI (Max. Power)
160-F
70 (Roast)
120-F
130-F
70 (Roast)
120-F
130° F
140-F
f
( 5—10 min.
1 i
i 10 min. !
; 10 min. ;
! ?
’ 10 min. 1
' 10 mia. j
i
10 min. j
: POULTRY ; Ì
Hi (Max, Power)
180° F
i \
1 5 min. 1
1 !
1 Chicken, whole
i 3-1/2—5 lbs.
HI (Max. Power)
3—4 min, per lb.
^ HI (Max, Power) j
4—5 nun. per lb. ;
j Chicken, pieces HI (Max. Power) HI (Max: Power) HI (Max. Power) 1 5 min.
1 2.1/2-4 lbs. 10 min. : 4—5 min. per lb. 170° F
! Duckling 70 (Roast) 1 70 (Roast) 70 (Roast) ■ 8—10 min.
• 4—5 lbs. 4 min. per !b. ; 4 min. per lb 170° F
! t
! Turkey, whole HI (Max. Power) 70 (Roast) 70 (Roast) 1 10—15 min. j
■ 10—12 lbs. 5—6 min. per lb 4 min, per lb. 170°F
i
i
' Turkey breast HI (Max. Power) . 70 (Roast) : 70 (Roast)
; 3—4 lbs. 7 min. per Ib ' 5 min. per Ib 170°
• PORK
\ Pork Loin Roast, boneless
1 4—5 lbs. '
HI (Max, Power)
5—7 min, per lb. : 70 (Roast)
• 5—6 min,, per Ib, ^ 70 (Roast)
165°F
j 10—15 min,
[
i
1 Pork Loin, center cut HI (Max. Power) 70 (Roast) ; 70 (Roast) : 10—15 mia
i 4-5 lbs. 5—7 min., per ib. ; 4—5 min. per lb. ; 165° F
1
1 j
Ham, boneless, precooked
f
70 (Roast) 70 (Roast)
i
70 (Roast)
1
5-10 min.
5_6 min. per lb,. 5—7 min. per Ib. 130” F
■
Center Cut Ham Slice
;
1—1-1/2 lbs.
70 (Roast)
4
—
5 min. per lb.
70 (Roast)
5
—
6 min per Ib,
70 (Roast)
130° F
!
5 min.
Canned Ham
■
.
j
3-5 lbs.
i
70 (Roast) . 70 (Roast) 70 (Roast) 10 min.
S—6 min. per ib. 5—6 min. per lb. 130-F
t
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