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24
USING THE OVEN
HEALTHIER ROAST
The Healthier Roast function is designed to lower the fat
content of meat and poultry. Healthier Roast can reduce
fat up to 20% compared to regular roasting. The amount
of fat reduced from the meat may vary depending on the
type and cut of meat. Test results are based on beef roasts
by a certified organization.
Preheating is not necessary for meats and poultry.
Heating system of the healthier roast feature makes the
food from all sides, sealing in juices and flavors. Foods are
crispy brown on the outside while staying moist on the
inside. Extra cooking time may be needed for this feature.
The meat probe should be used in this feature. (Refer to
the HEALTHIER ROASTING CHART.)
PROBE will flash in the display when the oven probe
is plugged into the socket.
NOTE
Setting the HEALTHIER ROAST function:
(example for Beef with probe temp 140°F):
1. Before using this feature, insert the meat probe into
the meat or poultry.
2. Touch Healthier Roast.
3. Select menu by touching Healthier Roast
continuously until the type of meet you would like
to cook appears in the display. (Beef, Pork, Lamb,
Chicken, Turkey)
4. Set the probe temperature. (Touch 1, 4 and 0.)
5. Touch START to run this feature.
The display will show the current probe temperature.
6. When the meat probe temperature reaches the set
temperature, the roasting cycle is complete. The
indicator tones will sound and the display will show
End of Cycle. The indicator tones will sound every
minute until CLEAR/OFF is touched.
• During oven operation, it is possible that the oven
cooling fan will operate to cool the control panel.
This is normal operation.
• It is normal for the air from the cooling fan to be
hot during oven use, and will remain warm until
the oven is cooled.
NOTE
When preparing meats for roasting, use the broiler pan
and grid. The broiler pan will catch meat drippings and
prevent grease splatters.
Touch CLEAR/OFF to cancel Healthier Roast at any time.
HEALTHIER ROASTING CHART
Menu
Meat Probe Temp.
Temp. range Default Temp.
1. Beef 140~170°F
(60~77°C)
160°F
(71°C)
2. Pork 160~190°F
(71~88°C)
170°F
(77°C)
3. Lamb 140~170°F
(60~77°C)
160°F
(71°C)
4. Chicken 165~180°F
(74~82°C)
180°F
(82°C)
5. Turkey 165~180°F
(74~82°C)
175°F
(79°C)
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