Whirlpool MW3500XM manual Temperature probe cooking chart, Probe, Food, Placement, Setting, Tips

Temperature probe cooking chart

Using the internal temperature of food is an accurate method of knowing when the food is cooked the way you want it. Remember that food cooked in a microwave oven will

continue to cook during the standing time. Food temperature will rise 5 tolo’during the standing time.

The following chart shows how to use the Temperature Probe in different foods and the internal temperature at which the food should be removed from the oven,

						PROBE
FOOD			PLACEMENT
Appetizer		Dips	Sensor		in center					of	dip.
			Can	touch				dish		bottom.
Beverages			Sensor		can			touch
			bottom			of	container.
Frozen		&	Sensor		in thickest,
Conventional			largest			or	densest				area
Frozen	Foods		of food.
leftover		&	Sensor		in		center.			Can
Canned		Foods	touch		dish			bottom.
Main	Dishes %		Sensor		in center					of	dish.
Casseroles			Should		not			touch		dish
			bottom.
Meats
Boneless			Insert		through one						end
			of roast			and		pushed
			toward			center.
Bone-In			Insert		so	sensor			is in
			center of meat. Do not
			allow		sensor			to	contact
			bone marrow or a fat
			pocket-oven						may		stop
			before		reaching					de-
			sired	end			temperature.
Poultry,		whole	Sensor		in thickest					part
			of breast.

Sandwiches		First VZinch		of sensor in
		the center of the filling
Sauces		Sensor	in center		of
		sauce.	Can	touch	dish
		bottom.
Seafood		Sensor	in thickest
		part of lobster or fish
		or center of		seafood
		casserole.
soups		Sensor	can	touch	dish
		bottom.
Vegetables,		Sensor	in center		of
canned	or	vegetables.
pre-cooked

TEMPERATURE
	SETTING						TIPS
		130°F		Stir	before			serving.
	150-160°F
		150°F		Defrost			foods
				completely					before
				inserting			probe.
		150°F
		150°F		Partially			cover			dish
				to speed			cooking.				Stir
				before			serving.
Beef,	Veal		& Lamb	Meat		must		be		com-
Rare	-	125°F		pletely			thawed.			Place
Medium		-	145°F	on a microwave						roast-
Well	- 155°F			ing	rack		in a		glass
Ham				baking			dish.		During
Fully	cooked		- 120°F	standing			time,			conduc-
Meatloaf		-	140°F	tion	of heat			to		the	center
Pork,	fresh			will	increase				tempera.
Ham	-	160°F		tures		5 to 10°F.
Venison		- 160°F
		180°F		Whole		poultry has many
				variables			which			affect
				doneness.				Always			use
				another			conventional
				doneness			test			such	as
				cutting			near		bone		to
				check		for pink.
		120°F		Place		sandwich				on
				paper		plate			or	towel.
				For	multiple				sand-
				wiches,			place			sensor
				in center			sandwich.
		150°F
	160-170°F
	150-160°F			If soup		has additional
				solid		ingredients,
				increase			temperature
				setting.			Use	disposable
				cups	for		single			serving.
	150-170°F			Partially			cover
				container			to		speed
				cooking.

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