48 English
O
v
en (L
o
w
er O
v
en)
Oven (Lower Oven)
How to set the oven for delay timed cooking
4:35 PM
TIP
START
LOWER
Convection Bake
325
°F
Faster, more even baking
Cook Time
Delay Start
InstantHeat™
None
4:35PM Off
1.
Position the oven rack(s) and place the
food in the oven.
2.
Turn the lower oven mode knob to the
cooking operation you want.
3.
Set the cooking time if you want the
oven to turn off automatically after a
set time.
(See the
Timed cooking
section on page
4.
Tap
Delay Start
. The current time is
displayed as the first entry.
Ready at 8:36PM
Ready at 4:35 PM
Set
Cancel
1
6
7
8
9
0
2
3
4
5
OK
4:35 PM
4
:
01
AM
PM
Set cooking time
5.
Tap numbers in the numeric pad to set
the time you want the oven to start.
4:35 PM
TIP
START
LOWER
Convection Bake
325
°F
Faster, more even baking
Cook Time
Delay Start
InstantHeat™
None
5:35PM Off
6.
Tap
OK
. The Delay Start screen closes.
The start time, and, if you set it, the
cooking time, is displayed on the
screen.
7.
Tap
START
to start cooking.
NOTE
See pages
through
for
Basic baking
and broiling instructions
.
Using the temp probe
For many foods, especially roasts and poultry (beef, chicken, turkey, pork, lamb,
etc), measuring the internal temperature is the best way to determine if the food
is properly cooked. The Temp probe lets you cook meat to the exact internal
temperature you want, taking the guess work out of determining whether a piece
of meat is done or not. This function can be used with Bake, Convection Bake,
Convection Roast, Steam Bake, Steam Roast, or Pure Convection.
After the internal temperature of the food reaches 100 °F, the increasing internal
temperature will be shown in the display.
How to use the temp probe
1.
Push the tip of the Temp probe into the meat as fully as possible, so that the
tip is in the center of the meat.
•
Insert the probe completely into the
meat as shown in the illustrations. It
should not touch bone, fat, or gristle.
•
If you do not fully insert the probe into
the meat, the Temp Probe function will
not work correctly because the probe
will sense the oven temperature, not
the temperature of the meat.
•
For bone-in meats, insert the probe into
the center of the lowest and thickest
portion of the piece.
•
For whole poultry (turkey, large
chickens, etc.), insert the probe into the
thickest part of the inner thigh, parallel
to the leg.
