Kenmore 970- 6986 Meat probe (contd)

Meat probe (cont’d)

To set meat probe:

1. Prepare the food and properly

insert the temperature probe into

the food.

DO NOT preheat or

start cooking before properly

inserting the meat probe. The

probe should be inserted into the

food and receptacle while the oven is still cool.

2. Place the prepared food on the desired oven rack

position and slide into the oven.

3. Plug the meat probe into the probe receptacle located

on the left front oven cavity side (See Fig. 1 for location

of probe receptacle).

4. The oven control detects if the meat probe is correctly

plugged in to receptacle and when recognized will

illuminate the icon in the oven control display.

5. To set the target temperature press Meat Probe keypad

once then enter the desired target internal temperature

using the numeric key pads (default setting is 170ºF/

77ºC)†. Press to accept the meat probe target

temperature. Close the oven door.

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 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°C). Instructions for changing

how the oven reacts after reaching the internal target

temperature may be found later in this section.

Press 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. 2) then press to accept.

† 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 1985.) The lowest temperature

recommended by the USDA is 145°F/63°C for medium

rare fresh beef.

To set the oven to cancel cooking and automatically start

Warm & Hold after reaching the probe target

temperature:

Fig. 2 Fig. 3

1. Press Meat Probe keypad and hold for 6 seconds.

2. Press Flex Clean keypad and toggle until “CAnCEL”

message appears (Fig. 3) then press to accept.

Important note:

Changing how the oven reacts after

reaching the target temperature must

be done before starting the cooking

process.

Setting Oven Controls

Minimum internal cooking temperatures:

Food type Internal Temp.

Beef, veal, lamb-roasts, steak & chopsBeef, veal, lamb-roasts, steak & chops

Beef, veal, lamb-roasts, steak & chops

Medium 160°F (71°C)

Well done 170°F (77°C)

Fresh pork-roasts, steaks & chopsFresh pork-roasts, steaks & chops

Fresh pork-roasts, steaks & chops

Medium 160°F (71°C)

Well done 170°F (77°C)

Ham-Cook before eatingHam-Cook before eating

Ham-Cook before eating 160°F (71°C)

PoultryPoultry

Poultry

Whole chicken, turkey 165°F (74°C)

Breasts, roasts 165°F (74°C)

Stuffing (cooked alone or in bird) 165°F (74°C)

Leftovers 165°F (74°C)

Information courtesy the U.S. Department of Agriculture Food

Safety and Inspection Service.

Provided below are the minimum internalinternal

internalinternal

internal temperatures

that foods must reach to be considered safe to eat, no

matter how you prepare them.

Fig. 1