| Getting the Most Out of Your Appliance |
Preheating the Oven | Preheat the oven if the recipe recommends it. Preheating is necessary for good |
| results when baking cakes, cookies, pastry and breads. Setting a higher tempera- |
| ture does not shorten preheat time. Place oven racks in proper position before |
| preheating. A beep will confirm that oven is preheated and selected oven temper- |
| ature will be displayed. |
| Note: Preheating the oven is not recommended when using the probe (some |
| models). A hot oven will impair your ability to easily connect the probe to the |
| receptacle and to insert it into the meat. |
The Probe (some models) | • The oven is well insulated and the retained heat will continue to cook the meat |
| after the oven has shut off. For this reason, remove the meat from the oven as |
| soon as the control beeps. |
| • Since meat continues to cook after being removed from the oven, set the |
| internal (probe) temperature 5 - 10 degrees below the desired final internal |
| temperature (exception: poultry). Allow standing time (10 |
| carving the meat. |
| • Always use the handle of the probe for inserting and removing. Use a |
| potholder to remove since the probe becomes hot. |
| • Remove the probe from the oven when it is not being used. |
| • The probe cannot be used with frozen meats. For best results, completely |
| thaw meats before using the probe. |
Inserting the Probe
•For meats, insert the probe tip into the thickest part and do not touch bone, fat, or gristle.
•For large poultry products and turkeys, insert the probe in the thickest part of the inner thigh.
•For other foods, such as a meatloaf, the probe tip should be located in the center of the thickest part of the food.
Oven Cooking Modes
Baking is cooking with dry, heated air. Both the
Bake, Proof and Warm upper and lower element cycle to maintain the oven temperature. Bake mode can be used to prepare foods like pastries and casseroles as well as to roast meats.
Note: Depending on the model, you may hear the convection fan while the oven is preheating for the bake mode. This is normal.
In the Proofing mode, the oven will use the upper and lower element to maintain a low temperature to proof bread.
•Proofing is the rising of a yeast dough.
•The Proofing mode temperatures are 85° to 110° F. The default temperature is 100° F.
•Loosely cover the bowl or pan and use any rack that accommodates the size of the container.
•Keep the door closed and use the oven light to check the rising of the dough.
In Warming mode, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature.
•Use the Warming setting on the oven to keep foods hot until ready to serve.
•Warming mode temperatures are 140° - 220° F. Default temperature is 170°.
•Foods that must be kept moist should be covered with a lid or aluminum foil.
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