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Proofing Bread Dough:
When making yeast bread, you can proof (raise) the bread in the oven on the BAKE
FUNCTION. Set TEMPERATURE CONTROL to 175˚F (the dot between 150 and
200). Reduce the recipe rising time by 25% to 30% and set ELECTRONIC TIMER to
that time. Allow dough to double in size. Turn TEMPERATURE CONTROL to the
desired baking temperature and set ELECTRONIC TIMER to the shortest completion
time given in the recipe.
SLOW COOKING:
Slow cooking is a long cooking process at a low temperature used to tenderize less
tender cuts of meat and blend flavors in soups and stews. Foods to be slow cooked
are usually placed in a covered casserole dish with some liquid and cooked at
250˚F for 4 to 12 hours.
1. Place the OVEN RACK in the lowest rack position facing up.
2. Place the covered casserole dish with food to be slow cooked on the center of the
OVEN RACK.
3. Set TEMPERATURE CONTROL to 250˚F.
4. Set FUNCTION CONTROL to BAKE.
5. Set ELECTRONIC TIMER according to recipe directions.
NOTE: The DRIP/BAKING PAN should always be removed from the rails in the
bottom of the oven when slow cooking, as it will interfere with the flow of
hot air from the bottom heating elements.
Defrosting:
The heating elements do not operate for this function.
For defrosting, the fan circulates air to thaw food in a shorter period of time than
conventional methods of defrosting.
IMPORTANT: Defrosted foods should be cooked as soon as possible after
thawing and should never be left at room temperature when completely thawed as
harmful bacteria will begin to grow. DO NOT defrost large amounts of food at
one time.
1. Place the DRIP/BAKING PAN in the rails near the bottom of the oven.
2. Place the OVEN RACK in the lower rack position facing up.
3. Place the food to be defrosted in the center of the OVEN RACK.
4. Set TEMPERATURE CONTROL to "•".
5. Set FUNCTION CONTROL to DEFROST.
6. Set ELECTRONIC TIMER to the shortest amount of time necessary for defrosting.
Check food when the timer shuts off and the bell rings. Add more time if
necessary.
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RTC1700SS Manual 10/2/03 4:06 PM Page 12