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COOmG
BY
TE~EWTU~
Internal temperature is the best test of doneness for
many foods.
Use
Temp
Coo~old
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
CootiHold
takes the guesswork out of cooking,
because the oven automatically switches to “Hold”
setting after reaching the preset food temperature from
90°F.
to
199°F.
and maintains that temperature for up
to one hour or until you touch the CLEAWOFF 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
Coo~old
or Auto Roast. See How to Use the Temperature
Probe section for proper use of your probe.
Cable
End
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How to Use the Temperature Probe
Place the probe so that the point
Insert the probe into the meatiest
For dishes such as meatloaf or
rests in the center of the thickest
part of the inner thigh, below
casserole, insert the probe into
meaty part of the roast, or into
and parallel to the leg of a
the center.
the cut end or meatiest part
whole turkey.
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.
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