Kenmore 790.4809, 790.4807, 790.4808 Using and Setting Meat Probe, Proper Meat Probe placement

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 the probe 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		Fig. 1
the	probe	into	the		center		of the		food.	To find	1/2
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).

Fig. 2

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