Cooking Modes (Cont.)
Proof | 3. Program the desired probe and cooking mode settings |
Proof mode is designed for rising (fermenting and | by pressing the Probe pad and entering the desired |
proofing) bread doughs. Press the Proof pad and then | food temperature, then pressing the cook mode pad |
press Start. Cover dough well to prevent drying out. | (Traditional Bake, Convection Bake, or Convection |
Bread will rise more rapidly than at room temperature. | Roast) and entering the desired cooking temperature. |
USING THE
Warm
Warm mode is designed to keep hot foods hot for up to 3 hours. To use this mode, press the Warm pad then press Start. Cover foods that need to remain moist and do not cover foods that should be crisp. Preheating is not required. Do not use warm to heat cold food other than crisping crackers, chips or dry cereal. It is also recommended that food not be kept warm for more than 2 hours.
Probe
Internal food temperature is frequently used as an indicator of doneness, especially for roasts and poultry. The Probe mode monitors the internal food temperature and turns the oven off when the internal food temperature reaches the programmed temperature. Minimum temperatures for food safety can be found at www.IsItDoneYet.gov. The temperature probe can only be used with Traditional Bake, Convection Bake, and Convection Roast modes.
To use the probe with preheating:
1.Press the desired cook mode (Traditional Bake, Convection Bake, or Convection Roast) pad and enter the desired cooking temperature.
2.Insert the probe into the food (see Proper Probe Placement Guidelines in this section).
3.Once the oven is preheated, place the food in the oven and connect the probe to the probe outlet, making sure it is fully inserted. Use caution, the oven walls and probe outlet are hot.
4.Program the probe temperature by pressing the Probe pad and entering the desired food temperature. The maximum internal food temperature that you can set is 200º F.
To use the probe without preheating:
1.Insert the probe into the food (see Proper Probe Placement Guidelines in this section).
2.Place the food in the oven and connect the probe into the probe outlet in the oven.
Proper Probe Placement Guidelines
After preparing the meat and placing it on the cooking pan follow these guidelines for proper probe placement. Ŷ Insert the probe completely into the meat, up to the
handle, such that the point of the probe will rest in the center of the thickest part of the meat.
Ŷ The probe should not touch bone, fat or gristle.
Ŷ For whole poultry insert the probe into the thickest part of the breast.
Ŷ For boneless roasts, insert the probe into the center of the roast.
Ŷ For
Ŷ For casseroles or dishes such as meatloaf, insert the probe into the center of the dish.
Ŷ For fish, insert the probe from just above the gill into the meatiest area, parallel to the backbone.
Check the temperature at other locations in the food with a food thermometer once the probe temperature is reached to ensure that all portions of the food have reached desired temperatures.
Probe Care Guidelines
Note: some double oven models have a probe in the upper oven only.
Ŷ Use of probes other than the one provided with this product may result in damage to the probe.
Ŷ Use the handles of the probe and plug when inserting and removing them from the meat and outlet
Ŷ To avoid damaging your probe, do not use tongs to pull on the cable when removing it.
Ŷ To avoid breaking the probe, make sure food is completely defrosted before inserting the probe.
Ŷ To prevent possible burns, do not unplug the probe from the outlet until the oven has cooled.
Ŷ Never leave the probe inside the oven during a self or steam clean cycle.
Ŷ Do not store the probe in the oven.
OVEN: Cooking Modes / Cookware
Cookware
Cookware Guidelines
The material, finish, and size of cookware affect baking performance.
Dark, coated and dull pans absorb heat more readily than light, shiny pans. Pans that absorb heat more readily can result in a browner, crisper, and thicker crust. If using dark and coated cookware check food earlier than minimum cook time. If undesirable results are obtained with this type of cookware consider reducing oven temperature by 25º F next time.
Shiny pans can produce more evenly cooked baked goods such as cakes and cookies.
Glass and ceramic pans heat slowly but retain heat well. These types of pans work well for dishes such as pies and custards.
Air insulated pans heat slowly and can reduce bottom browning.
Keep cookware clean to promote even heating.
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