Kenmore 790.3107 - Manual (Page 24)

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.
l O n f c
{.fl nC fi-
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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