20
Cooking in Stages
Manual cooking may be done in stages (or cycles), up to 4 stages
total. The first stage can be programmed with any of the manual
controls, but the 2nd through 4th steps can be programmed only
by cook method, just as in Time/Temp/Power cooking.
NOTE: Manual Defrost can be programmed only as the 1st stage,
and is not available for subsequent stage programming.
To Cook in Stages:
1. Follow steps 1-3 in “MWO Time/Power Cooking,”
or
follow steps 1-4 in “Convect Time/Temp Cooking,”
or
follow steps 1-3 in “Time/Temp/Power Cooking.”
2. Touch “Add A Step” on the touch screen.
3. Program additional stages.
4. Touch “Start” on the touch screen, or START control.
The display will show all of the stages’ cook times, cooking
powers and/or temperatures, and will count down each step.
During the countdown, cook time and/or cooking power for
the cycling stage may be changed by touching “Adjust
Settings” on the touch screen, and following the prompts.
Each stage will immediately follow the previous stage, and
between cycle tones will sound when each new stage begins.
When the cycle ends, the end-of-cycle tones will sound,
followed by reminder tones.
5. Touch CANCEL control or open the door to stop reminder
tones. The display will return to the Main Menu after CANCEL
control is touched.
PROGRAMMED COOKING
Convection Cooking
During convection cycles, hot air is circulated through the oven
cavity with the convection fan. The constantly moving air
surrounds the food to heat the outer portion quickly. The
convection element is also used for many of the convection
cycles.
See “Food Type Chart” for automatic convection cycles (Bake,
Roast or Cook with convection).
Convection cooking may also be done manually. Use convection
cooking for items such as soufflés, breads, cookies, angel food
cakes, pizza, and most meats and fish. See “Manual Cooking”
section for instructions.
Manual convection cooking may be used to proof bread. See
“Proofing Bread” section for instructions.
NOTES:
■
Use the provided convection rack.
■
Do not cover the turntable or convection rack with foil, as it
interferes with the circulation of hot air.
■
Do not use light plastic containers, plastic wrap or paper
products. All ovenproof cookware or metal utensils can be
used in convection cooking. (Round pizza pans are excellent
cooking utensils for many convection-only items.) Metal
utensils cannot be used in microwave or combination
cooking.
■
No special techniques are needed to adapt standard oven
recipes to convection cooking, although some temperatures
might need to be reduced, and some cooking times might
need to be shortened.
■
This oven may be preheated in the same way that a standard
oven is preheated. (Most recipes for baked goods call for
preheating.)
Combination Cooking
Combination cooking uses microwaves in addition to the
convection system to cook or roast foods more quickly than with
convection alone.
Combination cooking may also be done manually. Use
combination cooking for items such as meat roasts, meat loaf,
lasagna, casseroles and chicken wings. See “Time/Temp/Power
Cooking” section for instructions.
NOTES:
■
Do not use metal cookware or utensils during combination
cooking.
■
Meats may be roasted directly on the convection rack. Use
the drip pan to catch drippings.
■
Less tender cuts of beef can be roasted and tenderized using
oven cooking bags.
■
Check for doneness after the cycle has ended. If the food is
not completely done, let it stand in the oven for a few minutes
to finish cooking.
■
During any automatic or manual combination cycle, no more
than 40% microwave power is used.
Sensor Cooking
Some automatic cycles are sensor cycles. See “Cook Method
Chart.” A sensor in the oven detects humidity released from the
food as it heats, and adjusts the cook time accordingly.
Many sensor cycles require the covering of foods. The provided
steamer vessel has a loose-fitting lid, which allows enough steam
to escape to be detected by the sensor. When covering foods
with plastic wrap, be sure to leave a large enough vent opening to
allow the steam to escape.
NOTES:
■
The oven should be plugged in for at least 2 minutes.
■
The oven cavity and the exterior of the cooking container
should be dry.
■
The room temperature should not exceed 95°F (35°C).
Summary of Contents for GH7208XR - 1-03-07
Page 35: ...35 Notes ...
