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Cookingby Temperature
For many
foods, internal temperature is the best
test of doneness.
Roasts or poultry are cooked to perfection when
temperature cooking. Heating or reheating foods
accurately to a serving temperature you desire is
simple and easy.
Temperature Cooking 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 Temperature Cooking.
Check with your Cookbook for proper placement of
probe in specific foods.
HANOLE
SENSOR
I
CLIP
How~ to Temp Cook a Roiled Beef Rib Roast to Medium
Step 3: Insert temperature probe
as directed in Cookbook and at-
tach probe securely in oven wall.
Close the door.
Step 2: Turn Variable Power Con-
trol to 5 (MED).
Step 3: Push TIME/TEMP Switch
to TEMP position.
Step 4: Turn Temperature Knob
to 130.
Step !3: Push START button. inte-
rior light and fan come on to tell
you oven is operating.
Step 6: When 130 degrees
is
reached, oven automatically turns
off. Remove probe and food from
the oven.
cooking Tips
@ Use a lower
Power Leve{ set-
ting: it will heat more evenly even
though requiring more time.
@ 13e
sure frozen
food has been
completely
defrosted
before in-
serting 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
G. Is temperature
cooking
better
!han time
cooking
for reheating
i~ftove~s7
A. Yes,
this
type of food is excel-
lent to heat with the probe because
often the amount of food is not
known, therefore cooking time is
only a guess. Cooking to a preset
temperature (usually 150°) elimi-
nates the guesswork,
Q. After setting Power Level and
temperature, I pushed START but
the oven
did not come on. Why?
A. You must push the TIME/TEMP
Switch to TEMP when temperature
cooking.
Also
if probe
is not
securely seated or forgotten, oven
will not start. Make sure all con-
trols are set properly.
Q. Are there
any foods
I can't
Temperature
Cook?
A. Yes.
Delicate butter icings, ice
cream, frozen whipped toppings,
etc., soften rapidly at warm tem-
peratures. 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.
Can I
leave my pr~be
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
damage 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,
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