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How to Temp Cook
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.
To utilize
Roasts or poultry are cooked to your preference
your temperature
probe properly, follow the direc-
when temperature
cooking.
Heating
or reheating
tions for use and insertion in the Cookbook.
foods
accurately
to a serving
temperature
you
desire is simple and easy.
TEMP COOK takes the guesswork
out of cooking
HANOLE
because the oven shuts off automatically
when the
food is done.
The Temperature Probe
SENSOR
i
i
The temper~ture
probe is a food thermometer
that
CCIP
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.
c
\ep 2: Touch TEMP COOK.
The
. ,jadout display shows O and signal
light 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 readout.
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.
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
.
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-
'Vatures.
Batters
and doughs
as
'~li
as frozen foods are also diffi-
cult
to cook
precisely
with
the
probe.
It is best to TIME
COOK
these foods.
Q. After 1 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.
9
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