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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 Sensor in center of dip.
130°F
Beverages
Frozen &
Conventional
Frozen Foods
leftover &
Canned Foods
Main Dishes %
Casseroles
Meats
Boneless
Bone-In
Poultry, whole
Sandwiches
Sauces
Seafood
soups
Vegetables,
canned or
pre-cooked
Can touch dish bottom.
Sensor can touch
bottom of container.
Sensor in thickest,
largest or densest area
of food.
Sensor in center. Can
touch dish bottom.
Sensor in center of dish.
Should not touch dish
bottom.
Insert through one end
of roast and pushed
toward center.
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.
Sensor in thickest part
of breast.
First VZ inch of sensor in
the center of the filling
Sensor in center of
sauce. Can touch dish
bottom.
Sensor in thickest
part of lobster or fish
or center of seafood
casserole.
Sensor can touch dish
bottom.
Sensor in center of
vegetables.
150-160°F
150°F
150°F
150°F
Beef, Veal & Lamb
Rare - 125°F
Medium - 145°F
Well - 155°F
Ham
Fully cooked - 120°F
Meatloaf - 140°F
Pork, fresh
Ham - 160°F
Venison - 160°F
180°F
120°F
150°F
160-170°F
150-160°F
150-170°F
TIPS
Stir before serving.
Defrost foods
completely before
inserting probe.
Partially cover dish
to speed cooking. Stir
before serving.
Meat must be com-
pletely thawed. Place
on a microwave 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 sensor
in center sandwich.
If soup has additional
solid ingredients,
increase temperature
setting. Use disposable
cups for single serving.
Partially cover
container to speed
cooking.
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