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Use & Installation Manual
16
Meat Probe
NOTE: Only use the temperature probe
recommended for this oven.
This oven is optionally provided with the meat
probe feature to sense the temperature inside
meat and stop cooking as soon as the set value
is reached. In a double oven it’s available only
in the upper cavity.
The following modes can be selected to work
with the meat probe:
CONVECTION BAKE
CONVECTION ROAST
BAKE
Other modes are not allowed to start if the probe
is inserted.
Once the probe has been inserted in its
receptacle and detected by the control, turn the
cooking mode knob into a valid position, the
PROBE writing appears on the cooking mode
display with the selected function.
The meat probe standard temperature 170°F (75°C)
flashes on the clock module for 5 seconds.
Using the [INC]/[DEC] keys, it’s possible to change
the probe set. The standard probe temperature
set-point is 170°F (75°C). The allowed range is
between 130°F (55°C) and 210°F (100°C). The
maximum cavity temperature during cooking with
meat probe is 475°F (290°C). The resolution must
be 5°F or 2.5 °C both for set and actual temperature.
After 5 seconds the value on the display is
accepted and the control starts cooking. The
actual probe temperature is now displayed.
Touch [INC] or [DEC] once to check the probe
set temperature. When it’s flashing touch it
further or hold to modify the value. As soon as
the set probe temperature is reached, the
control sounds an end of cooking tone and
stops the oven.
Always turn the cooking mode in the OFF
position before re-using the oven.
The PROBE writing flashes when the mode is
not valid for cooking with probe. If the probe is
removed during cooking, or in case of a short or
open circuit, a fault message must be displayed.
Automatic time functions are disabled when
using the meat probe, only the timer can work.
17
Bake Tips and Techniques
Baking is cooking with heated air. Both upper
and lower elements in the oven are used to
heat the air but no fan is used to circulate the
heat.
Follow the recipe or convenience food
directions for baking temperature, time and rack
position. Baking time will vary with the
temperature of ingredients and the size, shape
and finish of the baking utensil.
General Guidelines
• For best results, bake food on a single rack
with at least 1" - 1 ½” (2,5 – 3 cm) space
between utensils and oven walls.
• Use one rack when selecting the bake
mode.
• Check for doneness at the minimum time.
• Use metal bake ware (with or without a non
stick finish), heatproof glass, glass-ceramic,
pottery or other utensils suitable for the
oven.
• When using heatproof glass, reduce
temperature by 25 °F (15 °C) from
recommended temperature.
• Use baking sheets with or without sides or
jelly roll pans.
• Dark metal pans or non-stick coatings will
cook faster with more browning. Insulated
bake ware will slightly lengthen the cooking
time for most foods.
• Do not use aluminum foil or disposable
aluminum trays to line any part of the oven.
Foil is an excellent heat insulator and heat
will be trapped beneath it. This will alter the
cooking performance and can damage the
finish of the oven.
• Avoid using the opened door as a shelf to
place pans.
• Tips for Solving Baking Problems are found
on Page 31.
Bake Chart
FOOD ITEM RACK POSITION
TEMP. °F (°C)
(PREHEATED OVEN)
TIME (MIN)
Cake
Cupcakes 2 350 (175) 19-22
Bundt Cake 1 350 (175)
40-45
Angel Food 1 350 (175)
35-39
Pie
2 crust, fresh, 9" 2 375-400 (190-205) 45-50
2 crust, frozen fruit, 9" 2 375 (190) 68-78
Cookies
Sugar 2 350-375 (175-190) 8-10
Chocolate Chip 2 350-375 (175-190) 8-13
Brownies 2 350 (175) 29-36
Breads
Yeast bread loaf, 9x5 2 375 (190) 18-22
Yeast rolls 2 375-400 (190-205) 12-15
Biscuits 2 375-400 (190-205) 7-9
Muffins 2 425 (220) 15-19
Pizza
Frozen 2 400-450 (205-235) 23-26
Fresh 2 475 (246) 15-18
Use & Installation Manual
16
ENGLISH
17
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