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KEEP WARM PAD
For safelykeepingfoods warm or for warm-
ing breads and plates.
I. PressKeep Warm pad.
2. PressAuto Set pad for 170° For press
the appropriate number pads for tem-
peratures between [45° and [90° F.
3. KEEPWARM and the temperature se-
lected will be displayed when the func-
tion is active.
4. When warming iscomplete, pressCan-
cel pad, Remove food from the oven,
MEAT PROBE PAD
To roast and bake items to the desired
temperature without over or under cook-
in&
I. Insert 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 pluginto 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
PROBEPAD.
3. PressProbe Pad.
4. Set the desired internal temperature of
the food by pressingAuto Set pad for
160° F or pressthe appropriate number
padsfor temperature between 100° and
185° F.
5. Press the Bake, Convect Bake, or
Convect Roast pad. Pressthe appro-
priate number padsfor the desired tem-
perature between 100° and 550° 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 onehour or until the Cancel
pad is pressed.
BREAD PROOFING PAD
For proofing or allowing yeast basedbread
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 standardproof-
ing, without harming the yeast.
I. PressBread Proofing pad.
2. Pressthe Auto Set pad for Standard
Proof, press againfor Quick Proof.
3. When proofing is complete, press the
Cancel pad.
OTES:
- use onlyoven-safeplates, check
QUICK PREHEAT with the manufacturer.
• For optimum baking and browning
results, Quick Preheat is not recom-
mendedwhen bakingon multiple racks.
• For best results, use rack positions 2
or 3 when using the Quick Preheat
option.
KEEP WARM
• Foroptimal food quality, oven cooked
foods should be kept warm for no
longer than I to 2 hours.
• For optimal food quality and color,
foods cooked on the rangetop should
be kept warm for an hour or less.
• To keep foods from drying, cover
loosely with foil or a lid,
• TO WARM DINNER ROLLS:
- cover rolls loosely with foil and
place in oven.
- press Keep Warm andAuto Set
pads.
- warm for [2-[5 minutes.
• TO WARM PLATES:
- place 2 stacks of 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 15 minutes more.
- do not set warm dishes on a cold
surfaceas rapid temperature
changescould causecrazing.
MEAT PROBE
• The probe must beremoved from the
oven when it is not beingused.
• Becauseof the excellent insulation of
the oven, the retained heat continues
to cool< the food after the signal has
sounded and the oven has cycled off.
For this reason it is important to re-
move the food from the oven as soon
as the signalsounds.
" Usethe handleof the probe for insert-
ing and removing. Do not pull on the
cable. Use a potholder to remove
since probe becomes hot.
• For frozen meats, insert probe after I -
2 hours of roasting.
• To clean cooled probe, wipe with a
soapy dishcloth. Do not submerge
probe in water or wash in the dish-
washer.
BREAD PROOFING
For any dough that requires one rise,
either Standard or 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.
I0
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