GE 49-4492 manual Foods Not Recommended For Use With The, Raw Vegetable Casserole. Position, Soups

THE MICRO-THERMOMETERTM PROBE LETS YOU COOK TO ACCURATE TEMPERATURE.

The Micro-Thermometer probe is essential when us- ing both the Temperature Cook and Sim ‘N Cook TM

controls. When temperature cooking, insert the probe at least one inch into the food which you are cooking. When using the probe with the Sim ‘N Cook settinq, insert the probe into the liquid portion of the food. -

Place food with probe in oven and insert the cable end into receptacle on oven wall. If you forget the probe or do not attach it correctly, the oven will sound a 3-second signal when you press START. The oven will not start.

When needed, loop the cable and use the clip to hold it in place. This prevents the probe from slipping out of position. If the probe does slip out of position dur- ing cooking, reposition the probe, press START and continue cooking. When closing the door, make sure

the probe cable doesn’t interfere with door seal. Do not leave the probe in the oven if it is not inserted in food; this could cause damage to the oven.

FOODS NOT RECOMMENDED FOR USE WITH THE

TEMPERATURE PROBE.

Delicate butter icings, ice cream, frozen whipped toppings, etc., soften rapidly at warm temperatures. Lowest setting on temperature probe is 90°. Time cook these heat sensitive foods.

Most frozen foods. The probe should not be inserted into hard foods. Defrost roasts, casseroles or con- venience foods, then cook or heat them with the

probe to precise serving temperature. .

Batters and doughs should be observed during bak- ing and tested for doneness. They may also require turning of the dish. Time cook these foods.

HOW TO POSITION THE PROBE IN TYPICAL FOODS FOR TEMPERATURE COOKING

1

Raw Vegetable Casserole. Position

Plates of Food.

insert

probe

as

Soups

and Beverages. Use the clip

the

probe

so that the

tip rests

on

horizontally

as

possible,

so

tip is in

to

hold

the

probe

tip in the

center

the

bottom

of the

dish

at the

cen-

center

of

largest

item,

but not

of

the

food

off the

bottom

of cup.

ter. Set temperature

for 200”.

touching

a bone. Heat

to

160°.

Heat cream soups to 140°, water-

based soups to 150° to 160°.

( overs. Position the probe so

@- tip is in center of the dish, not touching the bottom. Heat to 150° to 160°.

Meatloaf. Insert probe as horizon- tally as possible, so that tip is in center of the loaf. Set temperature for 170”.

Dips. Insert probe so tip is in cen- ter of dip. Use clip to hold it in place, Heat sour cream dips to 90° and cheese dips to 120°.

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