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LOW
Low can be used at 100°F – 300F° (40°C - 150°C) for up to 8 hours . Use this
function to cook at low temperatures — perfect for braising, slow cooking and
more .
•
Default: 200°F (95°C); 2 hours
• For slow-cooked dishes with crispy exteriors and soft interiors, place
ingredients directly on the Baking/Drip Pan
• For results that are most similar to recipes cooked in a slow cooker, place
ingredients into a covered, ovenproof dish with liquid coming up one-third
of the way
REHEAT
Reheat can be used at 200°F – 450°F (95°C - 230°C) for up to 2 hours .
Use this function to reheat leftovers .
•
Default: 250°F (120°C); 20 minutes
WARM
Warm can be used at 150°F – 300°F (70°C - 150*C) for up to 2 hours .
Use this function to keep food warm once cooked .
•
Default: 150°F (70°C); 30 minutes
• One great way to use the Dual Cook feature described below is to add
Warm at the end of a cooking function so your dish is held at the proper
serving temperature
DUAL COOK
Dual Cook is a special feature that enables you to combine two cooking
functions or two temperatures and run them consecutively . This is ideal for those
recipes that require multiple cooking steps . Some examples are:
• Starting a casserole or a dish like nachos, bake to heat through and then
switch to broil for a melted and browned top
• Beginning a dish on a higher heat to achieve a crispy crust and then reducing
temperature for tender results like in Low cooking
The functions that you may program using Dual Cook are Bake, Broil, Roast,
Pizza, Low, Warm and AirFry .
1 . Press the Dual Cook button .
2 . The oven will display available functions for the first cooking cycle .
Turn the Selector Dial to desired function and press Selector Dial to set .
3 . Set temperature for this function, then press Selector Dial . Time will now
flash . Set time, then press Selector Dial .
4 . LCD screen will then show functions that can be selected for the second
stage . Repeat steps 2 and 3 to program second function, temperature
and time .
Start/Stop will flash, indicating you are able to initiate cooking cycle .
LOW CHART
CATEGORY
FOOD
AMOUNT
TEMP
TIME
Meat
Ribs, Short
Ribs, Shanks
21/2 lb (1 .1 kg)
maximum
300ºF
(150°C)
2 to 4 hours
Meat
Roasts
21/2 lb (1 .1 kg)
maximum
350ºF
(180°C)
1 to 2 hours
Poultry
Whole Chicken,
Chicken Thighs
3- to 4-lb
(1 .36 to 1 .8 kg)
roaster chicken;
21/2 lb (1 .1 kg)
maximum for
pieces
300ºF
(150°)
4 to 41/2 hours
for whole
chicken,
11/2 to 2 hours
for thighs
Poultry
Duck Legs
21/2 lb (1 .1 kg)
maximum
225ºF
(110°C)
2 to 3 hours
Fish/
Seafood
Whole Fish,
descaled and
gutted; fillets,
skinned if
desired
2-lb (907 g)
whole fish, 21/2
pounds (1 .1 kg)
maximum fillet
200ºF to
300ºF (95°C
to 150°C)
30 minutes
for fillets;
1 to 2 hours
for whole fish
Vegetables
Slow-roasted
tomatoes, root
vegetables, etc .
21/2 lb (1 .1 kg)
250ºF
(120°C)
1 to 2 hours
