Sears 85951 Temperature Control Points To Remember, Temperature Controlled Meat Cooking Guide

"TEMPERATURE CONTROL" POINTS TO REMEMBER

DO

• Place the temperature probe sensor inlo the thickest

parl of the meat or in the center of life food to be

reheated. Avoid touching bone or fat,

•Check that the first inch of the sensor is in the densesl

part of the food to be cooked.

•Remove the temperature probe from the oven after

use,

• Be sure to turn meat between first and second settings.

• Refer to cookbook for other information.

DO		NOT
•	Do	not	operale		the	oven	with	the	temperature		probe
	plugged		in	while	it	is empty.
•	Do	not	leave	the temperature				probe	unpk_gged		in the
	cavily		when	operating		the	oven.
•	Do	not	let	the	temperature		probe		touch	the	side
	walls,		glass	tray	or	door of the		cavity when			in use.

•Do nol plug the pointed end of the temperature

probe into the socket inside the cavity.

•Do not use the ternperature probe in a regular oven.

This probe is designed for microwave oven only.

"TEMPERATURE CONTROLLED" MEAT COOKING GUIDE

Refer to "Meats" section

MEAT

i

) BEEF

Meat Loaf

2lbs.

Rib Roast, boneless

Rib Roast, with bone

LAMB

Lamb Leg or

Shoulder Roast, with bone

Lamb Roast, Boneless

VEAL

Shoulder or Rump Roast, boneless

2--5 tbs.

on Page 16.

!FIRST SETTING AND TIME

i HI (Max. Power}

! 12-14 min.

HI {Max. Power)

Rare4-5minper lb.

Medium 5-- 6 min. per lb.

Well done 6- 7 rain per Ib

HI IMax Power)

Rare3-4minper lb.

Medium 4 - 5 min. per Ib

Well done 5-6 min per Ib.

70 tRoast)

Medium 4-5 min per Ib,

iWell done 5 - 6 min. per lb.

I

70 IRoast)

5-6 min. per Ib

i 70 IRoast)

i 9 min per Ib

i

SECOND SETTING

AND TIME

70 {Roast}

Rare 3-4 min. per Ib

Medium 5 - 6 min. per lb.

Well done 6- 7 rain. per lb.

70 {Roast}

Rare 3 - 4 min. per lb. Medium 3 - 5 min. per lb. Well done 5 6 rain perlb

70 {Roast}

Medium 4- 5 min. per Ib

Well done 5- 6 rain. per lb.

70 {Roast}

5-6 min. per lb

70 {Roast}

9-10min per lb.

TEMPERATURE PROBE AND POWER

CONTROL SETTING

HI (Max. Power) 160°F

70{Roast)

120°F

130°F 140_,F

70{Roast)

12(}:F

130:F

140T

70(Roast)

145OF

165'F

70{Roast)

150°F

70{Roast)

155°F

I

STANDING

TIME

S- i0 min.

10min.

I0 min,

I0 min

I0 min,

10min

I0 min.

5 min.

10min.

10min.

10 min.

PORK

Pork Loin Roast, boneless

3--5 Ibs.

Pork Loin, center cut 4--5 tbs.

Ham, boneless, precooked

Center Cut Ham Slice 1--11_ lbs.

Smoked Ham Shank

Canned Ham

3 Ibs

5 Ibs

HI lMax Power) 6 min per lb.

HI (Max. Power)

5- 6 rain. per Ib,

70 (Roast)

5- 7 rain per lb.

70 (Roast) _'

5 min per Ib

70 (Roast)

4-5 min perlb

70{Roast)

5 6mln per lb

70 IRoast)

4 - 5 rain per lb

70 {Roast}

5-6 min. per lb.

70 (Roast)

4-5 min. per lb.

70 {Roast)

5-7 min per Ib

70 {Roast)

5- 6 min. per Ib

70 (Roast)

4- 5 min. per lb.

70 {Roast)

5-6 rain per Ib

70 (Roast)

4-Smin per lb.

70(Roast)

160°F

70(Roast)

160°F

70{Roast)

120°F

70{Roast)

120"F

70{Roast)

120°F

70CRoast)

120°F

70(Roast)

120°F

I0 min,

10min,

10min,

10 min.

10min,

I0 min.

I0 mm.

17