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%i#a
Step ?':
Display then shows
BROIL
and actual food temperature as it
rises. in a quiet kitchen, you
may
hear a slight clicking sound indi-
cating oven is working properly.
I
23r4!!?
Step 8: At end of first cooking
period, oven signals and TURN
MEAT indicator flashes. After you
turn meat over, be sure to leave
oven door ajar about 3 inches.
Step 9: When desired finished tem-
perature is reached, oven signals
and turns off automatically. Touch
CLEAFWXF pad to shut off signal.
Unplug probe and take steak out of
the overt. Remove probe, but be
careful—it will be hot.
char!
far
Chok code'"
steak
using
When youset this Code
Oven iautornatical~y sets
(1 tO
fl/2';
steak)
Broil
Emil
Finkdwd
#Me
I%ver
mod TenID.
10-
Well Done
1
78.19'o
175°
la - Medium Well
2
84.WO
165"
!2 -
Medium
3
90.6Q/o
155°
13- Medium Rare
4
96.40/o
145°
14- Rare
5
"1000/0
135°
Turn meat over after first oven signal.
Questionsand Answers
Q. 1
selecWd Code setting14, but
when IItouched the START pad, the
oven signaledand the display
showed"Prob".What happened?
A. Code setting 14 is a temperature-
controlled cooking cycle. You forgot
to use the temperature probe.
Q. Does the oven haveto be pre-
heated?
A. For most broiling purposes, no.
You may preheat it if you wish when
broiling very thin foods or to
increase browning.
Q. May! change the broil rate or
finishedfood temperaturewhen
using Codes ICIthrough 14?
A. No. If you want a different broil
rate or finished food temperature,
you must select a Variable Broil
Code. Touch the BROIL pad, then
number pad for bro~!rate if it's other
than 5. Next touch FOOD TEMP
pad and number pads for desired
finished food temperature. Then
touch START pad.
Q. My steaksand chops alwayscuri
up when ! broil. blowcan I prevent
this?
A. Before broiling, slash the fat
evenly around the edges of each
steak or chop. Cut crosswise
through the outer fat surface just to
the edge of the meat.
Q. May [ broil other foods in my
oven at the same time I cook steak
with Cook Code Control?
A. No. Even when you cook nothing
but several steaks, if they vary in
thickness, you'll get an accurate
reading of internal food ten?pera-
ture only from the steak with the
probe.
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45
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