Filter
Top Products
Questions and Answers
Q. When I cook poultry, the thin, small areas like
legs and wings often overcook before the rest
of the bird is thoroughly cooked. How can I
prevent this?
A. Thin, uneven portions of poultry maybe shielded
with aluminum foil during cooking. Do not allow
foil to touch shelf or oven sides, arcing may occur.
Q. Usually my temperature probe gives very
accurate results, but this time it didn’t. What
happened?
A.
If the temperature probe is positioned touching
fat or bone, an inaccurate reading may result. Be
sure to place the probe in solid muscle, usually
the thickest, meatiest part of the roast or poultry,
or in the center of a meat loaf or casserole.
Q. Meats often take longer than indicated in
the guides to reach the desired internal
temperature. Why?
A. If the meat is recently defrosted and still very cold
or icy inside, it will require a longer cooking time
than meat which has been merely refrigerated.
Times shown in the guides are usually for meats
that are refrigerator temperature.
Q. When I tried to program my oven for
combination Auto Roast, it beeped and
flashed “Prob.” What did I do wrong?
A. Auto Roast cannot be programmed without the
temperature probe connected to the oven wall
receptacle. To eliminate the “PROB” display
and continue programming the oven, just
securely insert the probe into the receptacle.
Q. When I touched the START pad the display
showed “180” instead of the food temperature.
Why?
A. If the temperature of the food is lower than
80°F.
the display will indicate “180” until actual food
temperature reaches
80°F.
Then the display will
show the internal food temperature as it continues
to rise.
Q. Do most meats require standing time after
cooking with combination Auto Roast?
A. You may want to let meats stand briefly, to allow
easier carving and serving. Most meat roasts
continue to cook for a few minutes after removing
from the oven. Check the Cookbook for specific
instructions.
27