Imicìkewavt, Temperature control” points to remember – Kenmore 88963 User Manual
Page 22
Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".
r.
7
-_W«
f
■
rnSÙlltLia
iMicìKewAvt:
“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
22