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Howto TempCook
For many foods, internal temperature is the best
gauges the internal temperature of your food; it
test of doneness.
must be used when using TEMP COOK or AUTO
Roasts or poultry are cooked to perfection when
ROAST.To utilize your temperature probe properly,
temperature cooking. Heating or reheating foods
follow the directions for use and insertion in this
accurately to a serving temperature you desire is
book in the section entitled "Automatic Roasting".
simple and easy.
TEMP COOK takes the guesswork out of cooking
HANDLE
because the oven shuts off auto~atically when the
food is done.
~~~
'TemperatureProbe
SENSOR
The temperature probe is a food thermometer that
ciw
Howto ?'empCook a RolledBeefRib Roastto IVledium
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,
I
.m*B
h
mmm
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 readout.
Step4: Touch PGWERLEVELpad.
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 will sound and automatically
shut off, Remove probe and food
from the oven,
cooking
Tips
~ Where you have a choice of
Power Levels, use a lower setting;
it will heat more evenly even
though requiring more timet
o Be
sure frozen food has been
completely defrosted before in-
serting probe. Probe may break off
if used in frozen foods.
o 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. The probe
e
is easiest to use when inserted
from the front.
o Use
the clip to keep the probe in
place while heating.
o
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 1entered 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
e
—
than set temperature, oven will
sound and not start.
Q. Can I leave my probe in the
oven if it%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 m
of the Cookbook
for specific
temperatures,
e
,
12
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