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Cookingby Temperature
-
For many foods, internal temperature is the best
est of doneness.
Roasts or poultry are cooked to your preference
when temperature cooking. Heating or reheating
foods accurately
to a serving temperature
you
desire is simple and easy.
TEMP COOK takes the guesswork out of cooking
because the oven shuts off automatically when the
food is done.
-l-heTemperature Probe
The temperature probe is a food thermometer that
gauges the internal temperature of your food; it
must be used when using TEMP COOK or AUTO
ROAST. Follow the directions for use and insertion
on page 10.
HANDLE
SENSOR
CLIP
How
to
Temp
Cook a Rol!d Beef Rib Roast
to
Mdium
Step 1: Insert temperature probe
as directed in Cookbook and at-
tach probe securely in oven wall.
Close the door.
— Step 2: Touch TEMP COOK. The
readout display shows Oand signal
light above TEMP COOK flashes.
S!ep 3: Touch 1, 3, 0 or 130°.130
shows on display. Power Level 10
is automatically
set in oven but
does not appear on display.
Step 4: Touch POWER LEVEL pad.
Touch 5 for MEDIUM power. P-5
shows on display and then display
reverts
back
to set finished
temperature.
step !5:Touch START.
After food
reaches 80°, display shows tem-
perature of food counting up.
Step 6: When 130° is reached, the
oven will sound and automatically
shut off. Remove probe and food
from the oven.
choking Tips
e Use a lower power level setting;
it will generally heat more evenly
even though requiring more time.
e Be sure frozen food has been
completely defrosted before insert-
ing probe. Probe may break off if
used in frozen foods.
e Always insert probe into the
center of meaty areas; take care
not to touch the fat or the bone.
@ Insert probe as horizontally as
possible into foods as directed in
the recipes. Make sure the handle
does not touch the food.
e Use the clip to keep the probe
in place while heating.
e Cover foods
as directed
in
Cookbook for moisture control and
quick, even heating.
Questions
and
Answers
Q. Are there any foods I can't
TEMP COOK?
A. Yes. Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm temp-
eratures. Batters and doughs as
well as frozen foods are also diffi-
cult to cook precisely
with the
~
nrobe,
it is best
to TIME
COOK
_
L;15w
foods,
Q. After I followed the steps and
touched START, a signal sounded
and oven did not start. What is
wrong?
A. If you set the temperature either
below 80° or greater than 199° the
oven will not stark To re-enter,
touch CLEAR/OFF pad and begin
steps again.
Q. Oven sounded and would not
start although i entered the temp-
erature correctly. What is wrong?
A. If you have not securely seated
the end of the probe into the
receptacle in the oven wall, if you
touch TEMP COOK and have for-
gotten to use the probe or if the
actual food temperature is higher
than set temperature,
oven will
sound and not start.
Q, Can I leave my probe in the
oven if it's not inserted in the food?
A. No. If the probe is left inside the
oven, touching the oven wall, and
not inserted in food, you may dam-
age the oven.
C?.How do I know what tempera-
ture to set?
A. Your Cookbook contains sec-
tions on all types of foods showing
the temperatures needed to cook
the foods to different degrees of
doneness. For reheating, refer to
Reheating
Charts
in the front
of the Cookbook
for specific
temperatures,
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