3-3
The temperature probe accurately measures
the internal temperature of meat, poultry and
casseroles with liquid and should be used in
determining the doneness of meat and poultry.
It should not be used during full and center
broiling, convection broiling, dehydrating or
proofing bread.
Always unplug and remove the temperature
probe from the oven when removing food.
TEMPERATURE PROBE
Burn Hazard
Use an oven mitt to remove temperature
probe.
Do not touch broil element.
Failure to follow these instructions can
result in burns.
DEHYDRATING
(on convection models, closed door)
Dehydration is a method used to preserve food.
Various factors, such as the quality of the fresh
food, pretreatment techniques, the size and
thickness of the food, and the climate may af-
f
ect the finished product.
During dehydration, heat is used to force out
moisture and air circulation is used to carry the
moisture away.
Refer to a reliable book or source for complete
information about dehydrating and preserving
foods.
NOTE: The oven will automatically turn off after
12 hours. However, some foods may take more
than 12 hours to dehydrate. If this is the case,
the oven will need to be restarted.
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