Whirlpool MW3520XP, MW352EXP manual Probe Cooking chart, Food

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

TEMPERATURE

FOOD

PLACEMENT

SETTING

Appetizer

Dips

Probe

in center

of dip.

130°F

Can

touch

dish

bottom.

Beverages

Probe

can

touch

150-16O’F

bottom

of

container.

Frozen

&

Probe

in

thickest,

150°F

Conventional

largest

or

densest

area

Frozen

Foods

of food.

leftover

&

Probe

in center.

Can

150°F

Canned

Foods

touch

dish bottom.

Main Dishes &

Probe

in center

of

dish.

15O’F

Casseroles

Should

not

touch

dish

bottom.

Meats

Boneless

Insert

through

one

end

Beef,

Veal

& lamb

of roast

and

oushed

Rare-125’F

toward

center.

Medium

-

145°F

Bone-In

Well

-155°F

Insert

so

probe

is in

Ham

center

of

meat.

Do

not

Fully

cooked

-12O’F

allow

probe

to

contact

Meatloaf

-140°F

bone

marrow

or

a

fat

Pork,

fresh

pocket-oven

may stop

Ham

-

160°F

before

reaching

de-

Venison

- 160°F

sired

end

temperature.

Poultry,

whole

Probe

in

thickest

part

18O’F

of breast.

Sandwiches

First%

inch

of probe

in

120°F

the center of the filling.

Sauces

Probe

in center

of

150°F

sauce.

Can

touch

dish

bottom.

Seafood

Probe

in thickest

160-17O’F

part of lobster or fish

or center

of seafood

casserole.

soups

Probe

can

touch

dish

150-16O’F

bottom.

Vegetables,

Probe

in

center

of

150-l

70°F

canned

or

vegetables.

pre-cooked

TIPS

Stir before serving.

Defrost foods

completely before inserting probe.

Partially	cover dish
to speed	cooking.	Stir
before	serving.

Meat must be com- pletelv thawed. Place

bn a r+crowave roast- ing rack in a glass baking dish. During standing time, conduc- tion of heat to the center will increase tempera- tures 5 to 10-F.

Whole poultry has many variables which affect doneness. Always use another conventional doneness test such as cutting near bone to check for pink.

Place sandwich on paper plate or towel. For multiple sand- wiches, place probe in center sandwich.

If soup has additional solid ingredients, increase temperature setting. Use disposable cups for single serving.

Partially cover container to speed cooking.