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Contents
5
Roast .................................................................................................................... 84
Roast Probe........................................................................................................... 86
How the roast probe works .............................................................................. 86
When to use the roast probe............................................................................ 86
Important notes regarding the roast probe ...................................................... 87
Using the roast probe.......................................................................................87
Time-left display............................................................................................... 88
Using residual heat........................................................................................... 89
Slow Roasting...................................................................................................... 90
Using the “Slow Roasting” function ...................................................................... 91
Adjusting the Slow Roasting temperature............................................................. 92
Broil....................................................................................................................... 93
Microwave: Defrosting/Reheating/Cooking ..................................................... 95
Tables for defrosting, reheating and cooking food using the Microwave mode..... 99
Table for defrosting food ................................................................................ 100
Table for reheating food ................................................................................. 101
Table for cooking food.................................................................................... 102
Special Modes ................................................................................................... 103
Defrost................................................................................................................. 104
Dehydrate ............................................................................................................ 105
Reheat ................................................................................................................. 106
Warm-up Cookware ............................................................................................ 106
Proof .................................................................................................................... 107
Pizza .................................................................................................................... 107
Sabbath Program ................................................................................................ 108
Gentle Bake......................................................................................................... 109
Canning ............................................................................................................... 110
Preparation .....................................................................................................110
Frozen food.......................................................................................................... 113
Cleaning and care ............................................................................................. 114
Unsuitable cleaning agents ................................................................................. 114
Tips...................................................................................................................... 115
Normal soiling...................................................................................................... 115
Roast Probe.................................................................................................... 115
Stubborn soiling .................................................................................................. 116
Lowering the Browning / Broiling element .......................................................... 117
Frequently Asked Questions ............................................................................ 118
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