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KEEVWARMPAD (SELECT
MODELS)
For safelykeepingfoodswar m or for warm-
ing breads and plates.
l oPressKeep Warm pad.
2. PressAuto Set pad for [ 70° For press
the appropriate number pads for tem-
peratures between [45° and [90° F.
3. KEEPWARM and the temperature se-
lected will be displayedwhen the func-
tion is active.
4. When warming iscomplete, press Can-
cel pad. Remove food from the oven.
P4EATPROBEPAD (SELECT
PfiODELS)
To roast and bake items to the desired
temperature without over or under cool<-
ing.
Joinsert the probe into the food item. (For
meats,the probe tip should belocated 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 pressingAuto Set pad for
160° For pressthe appropriate number
padsfor temperature between 100° and
185° F.
5oPress the Bake, Convect Bake, or
Convect Roast pad. Pressthe appro-
priate number padsfor the desired tem-
perature between 100° and BB0° F.
6. When the probe has reached the set
temperature, the oven will shut off,
"END" will bedisplayedandfour chimes
will sound followed by one chime every
minute for one hour or until the Cancel
pad is pressed,
BREAD PROOFING PAD
(SELECT ,ODEL4
For proofing or allowing yeastbasedbread
products to rise prior to baking.There are
two proofing methods available- STAN-
DARD and QUICK.
Standard Proofing in the oven protects
doughfrom room temperature changesor
drafts that commonly affect proofing done
on the countertop.
Quick Proofing provides faster proofing
results than countertop or standard proof-
ing,without harming the yeast.
I. Press Bread Proofing pad.
2. Press the Auto Set pad for Standard
Proof, press againfor Quick Proof.
3. When proofing is complete, press
Cancel pad.
QUICK PREHEAT
o For bestresults, userack position 2or
3 when using the Qukk Preheat op-
tion,
o For optimum baking and browning
resuks, Quick Preheat is not recom-
mendedwhen bakingon multipleracks.
KEEP WARP[ (select models)
° For optimal food quality, oven cooked
foods should be kept warm for no
longer than [ to 2 hours.
° For optimal food quality and color,
foods cooked on the rangetop should
be kept warm for an hour or less.
o To keep foods from drying, cover
loosely with foil or a Ii&
o TO WARH DINNER ROLLS:
cover roils loosely with foil and
place in oven.
- press Keep Warm and Auto Set
pads.
warm for 12-15minutes.
° TO WARH PLATES:
- place 2 stacksof up to four plates
each in the oven.
press Keep Warm and Auto Set
pads.
warm for five minutes, turn off the
oven and leave plates in the oven
for [5 minutes more.
- use only oven-safe plates,check
with the manufacturer.
- do not set warm dishes on a cold
surface as rapid temperature
changescould causecrazing.
MEAT PROBE (select models)
• The probe must be removed from the
oven when it is not being used.
° Becauseof the excellent insulation of
the oven, the retained heat continues
to cook the food after the signal has
sounded and the oven hascycled off.
For this reason it is important to re-
move the food from the oven assoon
asthe signal sounds.
• Use the handleof the probe for insert-
ins and removing. Do not pull on the
cable.Use a potholderto remove
since probe becomes hot.
° For frozen meats,insert probe after [ -
2 hours of roasting.
• To clean cooled probe, wipe with a
soapy dishcloth. De net submerge
probe in wafter or wash in the dish-
washer.
BREAD PROOFING
For any dough that requires one rise,
either Standardor 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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