Slow Cook; Warm & Hold - Kenmore 790.4890 Series Use & Care Manual

Dual Convection Lower Oven Operating Instructions
(continued)
SLOW COOl( WARM & HOLD
The slow cool< feature may be used to cool< foods more
slowly at lower oven temperatures. The cooking results will
be like that of a Slow Cooker or Crock-Pot. This feature is
ideal for roasting beef, pork & poultry. Slow cooking meats
may result in the exterior of meats becoming dark but not
burnt; this is normal.
Slow cool< may be set with the following options:
* Cool< time
* Cool< time and/or delay start
The following temperature settings apply to the slow cool<
feature:
The Warm & Hold feature will maintain an oven
temperature of 170°F (77°C). The Warm & Hold feature
will keep oven baked foods warm for serving up to 3 hours
after cooking has finished. After 3 hours the Warm & Hold
feature will shut the oven OFF. The Warm & Hold feature
may be used without any other cooking operations or may
be used after cooking has finished using Cool< Time or Delay
Start.
See example below to set warm & hold for the lower oven
to start immediately.
1. Press WARM & HOLD
* HI: 275°F/134°C (default) for cooldng 4 to 5 hours
° Lo: 225°F / 108°C for cooldng 8 to 9 hours
See the example below to set a slow cool<.
1. Press SLOW COOl( to choose the Hi option -Fig. 1-.
2. Press SLOW COOl( again to choose the Lo option
-Fig. 2-.
3. Press START
!I O
Fig.1 Fig. 2
NOTE
You may press STOP any time when setting the control or
during the cooking process.
2. Press START
See example below to set warm & hold for the lower oven
to start after a Cool< Time or Delay Start.
1. Set the
oven properly
for COOK TIME or DELAY
START.
2. PressWARM & HOLD.
3. PressSTART
NOTE
After 3 hours the Warm & Hold feature will shut the oven
OFF.
You may press STOP any time when setting the control or
during the cooking process.
For bes| results
* Completely thaw all frozen foods before cooking.
* Position multiple racks to accommodate size of cooking
utensils when cooking multiple food item.
* Add any cream or cheese sauces during the last hour of
cooking.
° Do not open the oven door often or leave the door open
when checking foods. The more heat that is lash the
longer the food will need to cool<.
° Cover the foods to keep them moist or use a loose or
vented type cover to allow foods to turn crisp or brown.
° Roasts may be left uncovered so browning can occur.
Cool< times will vary depending on the weight, fat content_
bone & the shape of the roast.
° Preheating the oven will not be necessary.
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