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Contents
5
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" function....................................................................... 92
Adjusting the Slow Roasting temperature ............................................................. 93
Broil .......................................................................................................................
94
Microwave: Defrosting/Reheating/Cooking......................................................
97
Tables for defrosting, reheating and cooking food using the Microwave mode
.............................................................................................................................
102
Table for defrosting food................................................................................. 103
Table for reheating food.................................................................................. 104
Table for cooking food.................................................................................... 105
Special Modes....................................................................................................
106
Defrost ................................................................................................................. 107
Dehydrate............................................................................................................. 108
Reheat.................................................................................................................. 109
Warm-up Cookware............................................................................................. 109
Proof..................................................................................................................... 110
Pizza..................................................................................................................... 110
Sabbath Program................................................................................................. 111
Gentle Bake ......................................................................................................... 112
Canning................................................................................................................ 113
Preparation...................................................................................................... 113
Frozen food .......................................................................................................... 116
Cleaning and care..............................................................................................
117
Unsuitable cleaning agents.................................................................................. 117
Tips ...................................................................................................................... 118
Normal soiling ...................................................................................................... 118
Roast Probe .................................................................................................... 118
Stubborn soiling................................................................................................... 119
Lowering the Browning / Broiling element........................................................... 120
Frequently asked questions..............................................................................
121
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