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Idiomas disponibles
Idiomas disponibles
Proof
This feature maintains a warm oven for rising yeast
leavened products before baking.
Setting the Proof Function
1
Use rack position 2 or 3 for proofing.
2
Touch More Mode.
3
Touch 3 to select PROOF.
4
Enter the proofing time, if desired, and touch
Start.
5
Touch Clear/Off at any time to cancel.
NOTE
• To avoid lowering the oven temperature and
lengthening proofing time, do not open the oven
door unnecessarily. Check bread products early
to avoid over proofing.
• Do not use the proofing mode for warming
food or keeping food hot. The proofing oven
temperature is not hot enough to keep foods
at safe temperatures. Use the Warm feature
to keep food warm. Proofing does not operate
when the oven is above 125 °F. OVEN IS HOT
shows in the display.
• It is normal for the fan to operate during the
Proof function.
Probe
The probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, self clean, warming or
proofing. Always unplug and remove the probe from
the oven when removing food. Before using, insert
the probe into the center of the thickest part of the
meat or into the inner thigh or breast of poultry, away
from fat or bones. Place the food in the oven and
connect the probe to the jack. Keep the probe as far
away from heat sources as possible.
• The probe cannot be used in Broil, Self Clean,
Easy Clean
, Warm or Proof modes.
®
• For thin cuts of meat, insert probe in thickest side
of meat.
Recommended Probe Placement Chart
Examples of
Category
Food
Ground
Meatloaf
Meat & Meat
Meatballs
Mixtures
Fresh Beef,
Steaks, Roasts,
Veal, Lamb
Chops
Whole Chicken
or Turkey
Poultry Breasts
or Roasts
Poultry
Duck, Goose,
Pheasant
Stuffing (Alone
or in Bird)
Fresh Pork
Fresh Ham
(Raw)
Pork & Ham
Precooked
Ham (Reheat &
Serve)
Leftovers
Leftovers &
Casseroles
Casseroles
Whole Fish
Fish Fillet (Side
Seafood
of Fish)
Fish Steaks or
Portions
OPERATION
41
Probe Placement
Insert in the
thickest part
Insert in the
thickest part, away
from bone, fat and
gristle
Insert in the
thickest part of
thigh, avoiding
bone
Insert in the
thickest part of the
dish
Insert in the
thickest part, away
from bone, fat and
gristle
Insert in the
thickest part of the
dish
Insert in the
thickest part of the
fish
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