Kenmore 790.45 - Manual (Page 28)

Setting Oven Controls
Using and Setting Meat Probe
Checking the internal temperature of your food is the most effective way of insuring that your food has been properly
cooked. When cooking meat such as roasts, hams or poultry you can use the meat probe to check the internal
temperature without any guesswork. For some foods, especially poultry and roasts, testing the internal temperature is the
best method to insure properly cooked meats.
Important things to consider:
• Use only the probe supplied with your appliance; any other may result in damage to the probe or the appliance.
• Handle the probe carefully when inserting and removing from the food or the receptacle.
• Do not use tongs to pull the cable when inserting or removing from the food or the receptacle.
• Defrost your food completely before inserting the probe to avoid damaging probe.
• Never leave or store the probe inside the oven when not in use.
• To prevent the possibility of burns, after
cooking carefully unplug the probe using a pot
holder.
Proper Meat Probe placement:
• Always insert the probe so that the tip rests in
the center of the thickest part of the meat. Do
not allow the probe to touch bone, fat, gristle or
the pan.
• For bone-in ham or lamb, insert the probe into
the center of the lowest large muscle or joint.
For dishes such as meat loaf or casseroles,
insert the probe into the center of the food. To
find the center of the food visually measure with
the probe (See Fig. 1). When cooking fish,
insert the probe just above the gill.
• For whole poultry or turkey, insert the probe into
the thickest part of the inner thigh, below the leg
(See Fig. 2).
USDA Minimum Recommended Internal Food Temperature
Fish
Beef, Veal, Lamb
Steaks & Roasts
Pork Egg Dishes
Beef, Veal,
Lamb Ground
Turkey, Chicken &
Duck Whole,
Pieces & Ground
145° F
63°C
145° F
63°C
160°F
71 °C
160°F
71 °C
160°F
71 °C
165°F
74°C
For more information, visit: www.isitdoneyet.gov
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