Manual

COOKING BY TEMPERATURE

Internal temperature is the best test of doneness for

many tbods.

Use Temp Cook/Hold to cook a variety of foods to

the desired finished food temperature. The Time

Cook setting is recommended for batters, doughs,

frozen foods and foods which are difficult to cook

precisely with the probe.

Temp Cook/Hold takes the guesswork out of cooking,

because the oven automatically switches to "Hold"

setting after reaching the preset food temperature from

90°E to 199°E and maintains that temperature for up

to one hour or until you touch the CLEAR/OFF pad.

NOTE: Oven automatically switches to "Hold" when

preset food temperature is reached.

The Temperature Probe

The temperature probe is a food thermometer that

gauges the internal temperature of your food. (Its

appearance may vary from picture shown.) The

probe must be used when using Temp Cook/Hold

or Auto Roast. See How to Use the Temperature

Probe section for proper use of your probe.

Cable t/_ Handle Sensor .....,._,,_

How to Use the Temperature Probe

Place the probe so that the point

rests in the center of the thickest

meaty part of the roast, or into

the cut end or meatiest part

of boneless ham or lamb. The

point should not touch bone, fat

or gristle. For bone-in ham or

lamb, insert the probe into the

center of the lowest large muscle

or joint.

Insert the probe into the meatiest

part of the inner thigh, below

and parallel to the leg of a

whole turkey.

For dishes such as meatloaf or

casserole, insert the probe into

the center.