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Idiomas disponibles
Idiomas disponibles
M
P
P
EAT
ROBE
AD
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)
SELECT MODELS
To roast and bake items to the desired
temperature without over or under cooking.
1. Insert the probe into the food item. (For
meats, the probe tip should be located in
the center of the thickest part of the meat
and not into the fat or touching a bone.)
2. Insert the probe plug into the receptacle
located on the top right of the oven. Be
certain to insert plug into the receptacle
all the way. The control will read PRESS
PROBE PAD.
3. Press Probe Pad.
4. Set the desired internal temperature of
the food by pressing Auto Set pad for
NOTES:
KEEP WARM
• For optimal food quality, oven cooked
foods should be kept warm for no
longer than 1 to 2 hours.
• For optimal food quality and color,
foods cooked on the range top should
be kept warm for an hour or less.
• To keep foods from drying, cover
loosely with foil or a lid.
• TO WARM DINNER ROLLS:
- cover rolls loosely with foil and
place in oven.
- press Keep Warm and Auto Set
pads.
- warm for 12-15 minutes.
• TO WARM PLATES:
- place 2 stacks of up to four plates
each in the oven.
160° F or press the appropriate number
pads for temperature between 100° and
185° F.
5. Press the Bake or Convect Bake
(select models) pad. Press the appropri-
ate number pads for the desired tem-
perature between 100° and 550° F.
6. When the probe has reached the set
temperature, the oven will shut off,
"END" will be displayed and four chimes
will sound followed by one chime every
minute for one hour or until the Can-
cel pad is pressed.
- press Keep Warm and Auto Set
pads.
- warm for five minutes, turn off the
oven and leave plates in the oven
for 15 minutes more.
- use only oven-safe plates, check
with the manufacturer.
- do not set warm dishes on a cold
surface as rapid temperature
changes could cause crazing.
MEAT PROBE
• The probe must be removed from the
oven when it is not being used.
• Because of the excellent insulation of the
oven, the retained heat continues to
cook the food after the signal has sounded
and the oven has cycled off. For this
reason it is important to remove the
food from the oven as soon as the signal
sounds.
10
B
P
P
READ
ROOFING
(
)
SELECT MODELS
For proofing or allowing yeast bread prod-
ucts to rise prior to baking. There are two
proofing methods available – STANDARD
and QUICK.
Standard Proofing temperature is slightly
higher than room temperature, protecting
dough from temperature changes and drafts
that can affect proofing results.
Quick Proofing provides faster results than
countertop or standard proofing, without
harming the yeast.
1. Press Bread Proofing pad.
2. Press the Auto Set pad for Standard
Proof, press again for Quick Proof.
3. When proofing is complete, press the
Cancel pad.
• Use the handle of the probe for insert-
ing and removing. Do not pull on the
cable. Use a potholder to remove
since probe becomes hot.
• For frozen meats, insert probe after
1-2 hours of roasting.
• To clean cooled probe, wipe with a
soapy dishcloth. Do not submerge
probe in water or wash in the dish-
washer.
BREAD PROOFING
• For any dough that requires one rise,
either Standard or Quick Proofing can
be used.
• For dough requiring two rises, Stan-
dard Proofing must be used for the
first rising period. Either Standard or
Quick Proofing can be used for the
second rise.
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