Table of Contents
Advertisement
Cooking by Temperature
For many foods,
internal
temperature
is the best
test 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.
The Temperature 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 8.
HANDLE
I
t
SENSOR
CI'IP
How to Temp Cook a Rolled Beef Rib Roast to Medium
Step 1: Insert
temperature
probe
as directed
in Cookbook
and at-
tach probe securely
in oven wall.
Close the door.
readout display shows O and signal
Ilght above TEMP COOK flashes
Step 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.
Step4: 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.
Display
shows temperature
of food count-
ing up.
Step 6: When 130° is reached,
the
oven
sounds
and
automatically
shuts off. Remove probe and food
from the oven.
Cooking Tips
.
Use a lower power level setting;
it
will
heat
more
evenly
even
though
requiring
more time.
Be sure frozen
food
has been
completely
defrosted
before insert-
ing probe.
Probe may break off if
used in frozen foods.
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.
Use the clip to keep the probe
in place while heating.
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
probe.
It IS best to TIME
COOK
these 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
start.
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.
Q. 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.
12
.. -.,."- ,~ ..... . ...m.="-ms . ...."... ,,.,!,
. .,, -.,
Advertisement
Table of Contents
