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7.
Set
the
oven
temperature
by
selecting
one
of
the
displayed
temperatures
or
use
the
number
pads
to
enter
the
temperature.
The
display
will
briefly
show
the
selected
temperatures
for
the
oven
and
probe.
After
10
seconds,
the
display
will
show
the
actual
oven
temperature
and
actual
probe
temperature.
IMPORTANT:
If
the
probe
is
removed
from
the
oven
receptacle
at
any
time
during
the
cooking
process,
the
control
will
prompt
INSERT
PROBE.
If
the
probe
is
not
reinserted
within
30
seconds,
the
program
will
be
canceled
and
the
oven
will
turn
off.
8.
When
the
selected
internal
temperature
of
the
food
has
been
reached,
the
oven
will
shut
off
and
“PROBE
END”
appears
on
the
display.
NOTE:
To
avoid
overcooking
the
food,
remove
it
from
the
oven
as
soon
as
the
oven
shuts
off.
9.
Using
the
handle
of
the
probe,
remove
the
probe
from
the
jack.
The
probe
will
be
hot.
Hold
probe
with
an
oven
mitt
or
pot
holder
when
removing
from
the
oven.
To
Change
Probe
Temperature,
Oven
Setting:
Press
CANCEL,
then
repeat
previous
steps.
After
cooking,
unplug
the
probe
and
remove
food
from
oven.
See
“General
Cleaning”
section
to
clean
probe.
Dryi
ING
(on
sor
For
best
results,
use
a
drying
rack.
A
drying
rack
allows
air
to
circulate
evenly
around
the
food.
If
you
would
like
to
purchase
a
drying
rack,
one
may
be
ordered.
See
“Assistance
or
Service”
section
to
order.
Ask
for
Part
Number
DRYINGRACK.
The
convection
fan
will
operate
during
the
drying
procedure.
To
Set
Drying:
1.
Open
the
oven
door
slightly.
The
oven
door
needs
to
be
opened
slightly
to
allow
moisture
to
escape
from
the
oven
during
the
drying
process.
2.
Place
the
magnetic
door
spacer
Part
Number
8010P146-60
over
the
plunger
switch.
The
spacer
provides
a
gap
between
the
oven
frame
and
the
oven
door
to
allow
moisture
to
escape.
A.
Magnetic
door
spacer
me
moces
g
3.
Gently
close
the
door
until
the
spacer
magnet
makes
contact
with
the
oven
door.
The
magnet
will
hold
the
spacer
in
the
proper
position
during
the
drying
process
and
allows
the
door
to
be
opened
at
any
time
during
drying
without
losing
proper
positioning.
IMPORTANT:
If
the
spacer
is
not
placed
correctly,
the
convection
fan
will
not
operate.
Press
CONVECT.
Use
the
right
Quickset
pad
to
scroll
to
DRYING.
Select
DRYING
using
the
left
Quickset
pad.
Use
the
Quickset
pads
to
select
a
displayed
temperature
or
enter
a
temperature
with
the
number
pads.
Temperatures
can
be
set
between
100°F
and
200°F
(88°C
and
93°C).
8.
“DRYING”
and
the
temperature
will
be
displayed.
“PREHEAT”
will
be
displayed
until
the
programmed
temperature
is
reached.
9.
Press
CANCEL
when
finished
drying.
Follow
the
Drying
Guide
chart
for
drying
times.
Check
foods
at
minimum
times
given.
Cool
foods
to
room
temperature
before
testing
for
doneness.
No
os
DRYING
GUIDE
CHART
gm
The
length
of
drying
times
vary
due
to
water
and
sugar
content
of
food,
size
of
food
pieces,
amount
of
food
being
dried,
humidity
in
the
air.
m
Check
foods
at
the
minimum
drying
time.
Dry
longer
if
necessary.
gm
Fruits
that turn
brown
when
exposed
to
air
should
be
treated
with
an
antioxidant.
Try
one
of
the
following
methods:
1.
Dip
fruit
in
a
mixture
of
3
tbs
(44.4
mL)
lemon
juice
to
1
qt
(0.95
L)
of
cool
water.
2.
Soak
fruit
in
a
solution
of
1
tsp
(4.9
m
me
ascorbic
acid
or
commercial
antioxidant
to
1
qt
(0.95
L)
of
cold
water.
Most
fruits
and
vegetables
dry
well
and
retain
their
color
when
dried
at
140°F
(60°C).
Meat
and
jerky
should
be
dried
between
145°F
and
150°F
(63°C
and
65°C).
For
optimal
flavor,
dry
herbs
at
100°F
(88°C),
however,
at
this
lower
temperature
expect
extended
drying
times
of
up
to
8
hours.
Foods
may
drip
during
the
drying
process.
After
drying
high
acid
or
sugary
foods,
clean
the
oven
bottom
with
soap
and
water.
The
porcelain
oven
finish
may
discolor
if
acidic
or
sugary
food
soils
are
not
wiped
up
prior
to
high
heat
or
a
self-cleaning
cycle.
More
than
one
rack
of
food
may
be
dried
at
the
same
time.
However,
additional
drying
time
is
needed.
Refer
to
other
resources
at
your
local
library
or
call
your
local
agricultural
department
service
for
additional
information
19
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