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DiRECTiONS FOR CONVECTION COOKING
CONVECTION COOKING WITH THE TEMPERATURE PROBE
The Temperature Probe helps take the guesswork out of cooking roasts and larger casseroles. The probe is designed to
turn off the oven when it senses the temperature you chose (between 100°F and 200°F). See your Cookbook for helpful
information on cooking different types of food.
NOTES:
® If you have not plugged in the Temperature Probe properly or if probe is defective, "PROBE" will appear on the
Display, three tones will sound, and the oven will not turn on.
® For correct probe temperatures for different foods, see the "Temperature probe convection cooking chart" on pages
30-31.
1. Insert probe into food.
2. Place food in oven and plug probe into socket on oven wall.
3. Touch STOP/CLEAR.
4. Touch TEMP.
5. Touch the number for food temperature.
You can enter a temperature between 100°F and 200°F. Example for "L60°F: Touch "1-6-0".
6. Touch BAKE.
7. Touch the number for cooking temperature.
You can enter a temperature between 150°F and 450°F. Example for 325°F: Touch "3-2-5".
8. Touch START.
TEMPERATURE PROBE CONVECTION COOKING CHART
FOOD
Veal
Shoulder or
Rump Roast,
boneless
(3-3 112Ibs)
Pork
Pork Loin
Roast,
Boneless
(4-5 Ibs)
Pork Loin,
center cut
(4-5 Ibs)
OVEN
TEMP
FIRST STAGE
TIME
SECOND STAGE
TIME OR PROBE TEMP
325OF
350°F
350°F
4-5 min per Ib
Turn over
5-7 min per Ib
Turn over
5-7 min per Ib
Turn over
4-6 min 155°F
per Ib
6-8 min 165oF
per Ib
6-8 min 165°F
per Ib
SPECIAL NOTES
Cook in microwaveproof
and heatproof dish with
Metal Rack.
Let stand 10 min after
cooking (covered).
Cook in microwaveproof
and heatproof baking
dish. Let stand 10 min
after cooking (covered).
Cook in microwaveproof
and heatproof baking
dish. Let stand 10 min
after cooking (covered).
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