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14 49-80823 Rev. 3
Cooking
Modes
(Cont.)
Traditional Broil Lo
The Traditional Broil Lo mode uses less
intense heat from the upper element to cook
food thoroughly while also producing surface
browning. Use Broil Lo for thicker cuts of meat
and/or foods that you would like cooked all the
way through. To use this mode select High/
Low Broil and then select Low Broil. It is not
necessary to preheat when using this mode.
Convection Broil Hi with Direct Air
The Convection Broil Hi mode uses intense
heat from the upper element along with air
movement directly down from the top of the
oven for improved searing and browning.
To use this mode select Convection Broil
and then select High Broil. For best results
preheat 5 minutes when using this mode.
Convection Broil Lo with Direct Air
The Convection Broil Lo mode uses less intense
heat from the upper element along with air
movement directly down from the top of the
oven. To use this mode select Convection Broil
and then select Low Broil. For best results
preheat 5 minutes when using this mode.
Convection Broil Crisp with
Direct Air
The Convection Broil Crisp mode is intended as
a finishing mode at the end of a cooking cycle
to add surface browning to a dish such as a
casserole or a roast. To use this mode select
Low Broil Crisp and then select Low Broil.
Monitor food closely to prevent over browning.
Proof
Proof mode is designed for rising (fermenting
and proofing) bread dough. Turn knob to bake
and then press the Proof pad. Cover dough
well to prevent drying out. Bread will rise more
rapidly than at room temperature.
Warm
Warm mode is designed to keep hot foods
hot for up to 3 hours. To use this mode, select
Bake and then select Warm. Cover foods
that need to remain moist and do not cover
foods that should be crisp. Preheating is not
required. Do not use warm to heat cold food
other than crisping crackers, chips or dry
cereal. It is also recommended that food not
be kept warm for more than 2 hours.
Using the Oven
Wall Oven
Probe
Proper Probe Placement
After preparing the meat and placing it on
the cooking pan follow these instructions for
proper probe placement.
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the tip of the probe will rest in the center
of the thickest part of the food. For best
performance the probe should be fully
inserted into the food. If the probe is not
located properly, it may not accurately
measure the temperature of the coolest
portion of the food. Some foods, particularly
small items, are not well suited for cooking
ZLWKWKHSUREHGXHWRWKHLUVKDSHRUVL]H
Ŷ 7KHSUREHVKRXOGQRWWRXFKERQHIDWRUJULVWOH
Ŷ )RUZKROHSRXOWU\LQVHUWWKHSUREHLQWRWKH
thickest part of the breast.
Ŷ )RUERQHOHVVURDVWVLQVHUWWKHSUREHLQWR
the center of the roast.
Ŷ )RUERQHLQKDPRUODPELQVHUWWKHSUREH
into the center of the lowest large muscle
or joint.
Ŷ )RUFDVVHUROHVRUGLVKHVVXFKDVPHDWORDI
insert the probe into the center of the dish.
Ŷ )RUILVKLQVHUWWKHSUREHIURPMXVWDERYH
the gill into the meatiest area, parallel to
the backbone.
WARNING
Consuming undercooked food can result in foodborne illness. Use probe
according to the following instructions to ensure all portions of the food reach minimum safe
cooking temperatures. Recommendations for minimum safe food temperatures can be found at
foodsafety.gov or IsItDoneYet.gov.
Internal food temperature is frequently used as an indicator of doneness, especially for roasts
and poultry. The Probe mode monitors the internal food temperature and turns the oven off
when the internal food temperature reaches the programmed temperature.
Always check the temperature at multiple locations in the food with a food thermometer
after cooking to ensure that all portions of the food have reached the minimum safe internal
temperature for that food.
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