CO~~ATION AUTO ROAST
(continued)
Questions and Answers
Q. When I cook poultry, the thin, small areas like legs and wings often overcook before the rest of the bird is thoroughly cooked. How can I prevent this?
A. Thin, uneven portions of poultry maybe shielded with aluminum foil during cooking. Do not allow foil to touch metal accessory shelf or oven sides, arcing may occur.
Q. Usually my temperature probe gives very accurate resulk, but this time it didn’t. What happened?
A. If the temperature probe is positioned touching fat or bone, an inaccurate reading may result. Be
Q. When I tried to program my oven for Combination Auto Roast, it beeped and flashed “PRObE.” What did I do wrong?
A. Combination Auto Roast cannot be programmed without the temperature probe connected to the oven wall receptacle. To eliminate the “PRObE” display and continue programming the oven, just securely insert the probe into the receptacle.
Q. Do most meak require standing time after Combination Auto Roasting?
A. You may also want to let meats stand briefly, to allow easier carving and serving. Most meat roasts continue to cook for a few minutes after removing
sure to place the probe in solid muscle, usually the thickest, meatiest part of the roast or poultry, or in the center of a meatloaf or casserole.
Q. Meats often tike longer than indicated in the guides to reach the desired internal temperature. Why?
A. If the meat is recently defrosted and still very cold or icy inside, it will require a longer cooking time than meat which has been merely refrigerated.
Times shown in the guides are usually for meats that are refrigerator temperature.
from the oven. Check the Cookbook for specific instructions.
CO~CTION BRO~~G
For broiling time and procedures, refer to the chart in the Cookbook.
(The metal shelf must be in place on the shelf supports when using convection broil.)
Broiling is cooking food by intense heat from the upper unit in the oven. Most fish and tender cuk of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.
Step 2: Insert spatter shield onto drip pan. Always use spatter shield so fat drips into drip pan; otherwise juices may become hot enough to catch fire. You can use aluminum foil to line your drip pan and spatter shield. However, you must mold the foil tightly to the spatter shield and cut slits in it just like the spatter shield.
Without the slits, the foil will prevent fat and meat
juices from draining to the drip pan. The juices could
become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.
Step 3: Touch Convection BROIL
m pad
Step 4: Touch number pad 1 or 2 for desired Broil Code. Code 1 broils at 450°F. Code 2 broils at 425°F. Use Code 1 for thinner cuts of meat. “ENTER BROIL TIME” flashes on display but usually it is recommended that you preheat to preprogrammed broiling temperature. (See Step 5.)
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