Temperature probe cooking tips
For casseroles, the tip of the probe should be in the center of the food. Stir foods when recommended.
Replace the probe.
For liquids, balance the probe on a wooden spoon or spatula so the tip of the probe is in the center of the liquid.
For roasts, the tip of the probe should be in the center of the largest muscle, but not touching fat or bone.
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Casseroles cooked using the Temperature Probe should be made from precooked foods. Do not use raw meats, raw vegeta- bles and cream sauces in casseroles.
Dry casseroles do not work well.
Thaw frozen casseroles and meats in the convection micro- wave oven before inserting the probe.
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If you are cooking individual servings such as mugs of soup, check the probe setting in sev- eral of the items - all the mugs may not heat at the same rate.
Dry meat loaf mixtures don’t work well.
Remember that roasts may vary in size, shape and composition. Use the timings for minutes per pound as a guide as well as the Temperature Probe.
Cleaning the probe
1.Remove probe from convection microwave oven using hot pads.
2.Wipe probe with a hot sudsy cloth. Use a plastic scouring pad to remove stubborn foods.
Using PAUSE
Your microwave oven can be set to pause halfway through QUICK DEFROST or COOK,after the automatic part of AUTO SENSOR, and between COOK and ROAST TIME or ROAST TIME and COOK to allow you to stir or turn the food, to add ingredients or to plug in the probe.
Using PAUSE with QUICK DEFROST
DO THIS... | THIS HAPPENS... |
1.Put frozen food in the oven and close the door.
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