User's Manual

13
Slow Cook
“SLOW COOK”
• Simmer food for long
periods of time at low
temperatures
• Cook soup
• Note: Usually requires
placing cookware on top of
tray or rack.
Food tray or wire rack at
low position
• 150°–250°F /
66°–121°C
• 1 min–12 hr
Roast
“ROAST”
• Cook a variety of meats
and poultry
• Food will be tender and juicy
on the inside and well-
roasted on the outside.
• Includes automatic preheat
Food tray at low
position
• 150°–400°F /
66°–204°C
• 1 min–6 hr
Defrost
“DEFROST”
• Thaw frozen food for
cooking
Food tray at mid
position
• 150°–400°F /
66°–204°C
• 1 min–1 hr
Broil
“BROIL”
• Cook open-faced
sandwiches, thin cuts
of meat (such as bacon),
poultry, fish, sausages,
and vegetables
• Brown the tops of casseroles,
gratins, and desserts
• Includes automatic preheat
Food tray at top
position
• 150°–450°F /
66°–232°C
• 1 min–6 hr
Ferment
“Ferment”
• Precisely hold low
temperatures
• Proof bread, rolls, pizza, and
dough
• Make yogurt
Food tray or wire rack
at low position
• 80°–110°F /
27°–43°C
• 30 min–12 hr