Baking ................................................................................................................... 85
Baking charts ......................................................................................................... 86
Creamed mixture .............................................................................................. 87
Rubbed in mixture ............................................................................................ 88
Sponge mix....................................................................................................... 90
Roasting................................................................................................................ 91
Roasting charts...................................................................................................... 93
Beef, game and poultry .................................................................................... 94
Food probe............................................................................................................. 96
How it works ..................................................................................................... 96
When to use it ................................................................................................... 96
Using the food probe ........................................................................................ 97
Time left display................................................................................................ 98
Using residual heat ........................................................................................... 99
Grilling ................................................................................................................. 103
Grilling chart......................................................................................................... 104
Chart for cooking food.................................................................................... 115
Special applications........................................................................................... 116
Defrost ................................................................................................................. 117
Drying food .......................................................................................................... 118
Reheat.................................................................................................................. 119
Heat crockery....................................................................................................... 119
Proving dough...................................................................................................... 120
Pizza..................................................................................................................... 120
Sabbath programme ............................................................................................ 121
Gentle bake.......................................................................................................... 122
Contents
5