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25
OVEN CONTROLS
Setting Slow Cook (some models)
Slow cook may be used to cook foods more slowly, at lower
oven temperatures and provide cooking results much the
same way as a slow cooker or crock-pot. Slow cook is ideal
for roasting beef (ribs and brisket), pork, and poultry. It may
be set with cook time, and cook time/end time. Slow
cooking meats may result in the exterior of meats becoming
dark but not burnt. This is normal. Slow cook uses the
hidden bake element to maintain a low temperature in the
oven. Slow cook has two settings: Lo 225°F (108°C) and Hi
275°F (135°C). Both settings can be used with the following
options:
• Bake time
• Bake time with delay start
To set slow cook:
1. Position oven racks and cookware in oven. Close the
oven door.
2. Press slow cook (some models). HI will appear in the
oven display indicating the default setting is for high
heat. If a low setting is needed, press slow cook again
to select the LO setting and release.
3. Press start.
4. To stop cooking at any time, press off.
5. Slow cook can be changed between Hi and Lo settings
by pressing slow cook to toggle between the two
settings. Press start to activate the new setting.
Slow cook tips:
• Slow cooking meats may result in the outside of the
meat turning dark; this is normal.
• Completely thaw all frozen foods before cooking
• When using a single oven rack, place in oven rack so
food is centered in oven.
• Position multiple racks to accommodate size of cooking
utensils when cooking multiple food items.
• Add any cream or cheese sauces during the last hour of
cooking.
• Do not frequently open the oven door or leave the oven
door open when checking food items. The more heat
that is lost, the longer the food will need to cook.
• Cover foods to keep them moist or use a loose or
vented cover to allow foods to turn crisp or brown.
• Roasts may be left uncovered so browning can occur.
Cook times will vary depending on the weight, fat
content, bone, and the shape of the roast.
• Preheating the oven is not necessary.
Food Poisoning Hazard. Do not let food sit for more than
one hour before or after cooking. Doing so can result in
food poisoning or sickness. Foods that can easily spoil
such as milk, eggs, fish, meat, or poultry should be chilled
in the refrigerator first. Even when chilled, they should not
stand in the oven for more than 1 hour before cooking
begins and should be removed promptly when finished
cooking. Eating spoiled food can result in sickness from
food poisoning.
Always use potholders or oven mitts when removing food
or adjusting the oven racks. Wait until the oven in
completely cooled if possible. When cooking, the oven
interior and oven racks will become hot enough to cause
burns.
WARNING
CAUTION
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