Model #79077543804 KENMORE ELITE Free Standing, Gas

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Question and Answers


using the meat probe on the Kenmore Elite gas range


I understand how important it is for you to cook your meat at the proper temperature and timing so that it will come out nice and juicy. While you are waiting for an expert answer, I did come across a link that may be of some help for you. I hope my link is useful.

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Joseph P. -
December 20, 2010

Thank you for your question.

I can understand your confusion with recipe instructions on cooking roasts.

  • Your manual is absolutely correct when you are using the meat probe, that you insert the meat probe into the thickest part of the thawed meat when you put it into the cold oven. The meat should be completely thawed if it was frozen.

When you are cooking a large meat item like a standing rib roast, and you are going to use the meat probe to assure the internal temperature of the meat will be what you want, you will need to start the oven cold.

If you are going to use a seasoning rub on the roast first I have used a cast-iron Dutch oven to sear brown the roast on all sides first before I put it in the oven with the probe. This only takes a few minutes and you still should be able to handle the roast and it will give extra flavor. But this is not necessary.

Preheating the oven really is not necessary when roasting. Preheating is beneficial for items that take only take less than 30 minutes to cook.

I know that different cooks have differing views on this but I see no benefit from preheating when the item being cooked with take more than an hour to cook and the oven will preheat in less than 10 minutes.

Personal note! I have gone to searing the meat and then the low and slow method recently for my personal cooking and the meat turns very tender and juicy at 275 degrees.

I hope this helps with your preheating dilemma.

Thank you for using Manage My Life.

Texas Foodie.

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Sam A -
Sears Technician
December 22, 2010
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