Table of Contents
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Roast ..................................................................................................................... 85
Roast Probe ........................................................................................................... 87
How the roast probe works .............................................................................. 87
When to use the roast probe ............................................................................ 87
Important notes regarding the roast probe....................................................... 88
Using the roast probe ....................................................................................... 88
Time left display................................................................................................ 89
Using residual heat ........................................................................................... 90
Slow Roasting ...................................................................................................... 91
Using the "Slow Roasting" special mode .............................................................. 92
Adjusting the Slow Roasting temperature ............................................................. 93
Broil ....................................................................................................................... 94
Microwave: Defrosting/Reheating/Cooking ...................................................... 97
Table for defrosting food................................................................................. 102
Table for reheating food .................................................................................. 103
Table for cooking food .................................................................................... 104
Special Modes .................................................................................................... 105
Defrost ................................................................................................................. 106
Dehydrate............................................................................................................. 107
Reheat.................................................................................................................. 108
Warm-up Cookware............................................................................................. 108
Proof..................................................................................................................... 109
Pizza..................................................................................................................... 109
Sabbath Program ................................................................................................. 110
Gentle Bake ......................................................................................................... 111
Canning................................................................................................................ 112
Preparation...................................................................................................... 112
Frozen food .......................................................................................................... 115
Cleaning and care .............................................................................................. 116
Unsuitable cleaning agents.................................................................................. 116
Tips ...................................................................................................................... 117
Normal soiling ...................................................................................................... 117
Roast Probe .................................................................................................... 118
Stubborn soiling................................................................................................... 119
Lowering the Browning / Broiling element ........................................................... 120
Frequently asked questions .............................................................................. 121
Contents
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