8 | English
Oven Operation
Temperature Probe
Use only the temperature probe shipped with this appli-
ance. Refer to the illustration below. The temperature
probe measures the internal temperature of food while
cooking. The probe can be used to monitor the tempera-
ture without setting a desired temperature and can be used
with all cooking modes except Broil, Proof, and Dehydrate.
Setting controls:
1 Preheat the oven to the desired oven temperature in
the desired mode.
2 Completely insert the probe sensor into the thickest
area of the food.
3 When preheat is complete, place food in the oven.
4 Insert the probe into the probe receptacle. Refer to the
illustration below. Close the oven door.
5 Touch (Probe) on the touchscreen.
6 Touch (Start/Enter) on the control panel to select
the preset temperature. To change the temperature,
use the control panel to select the desired temperature,
then touch
(Start/Enter).
7 A chime indicates the temperature is 1°C below the
set temperature. The oven chimes and the set tempera-
ture flashes when the internal temperature reaches the
setpoint.
8 Remove, then reinsert the probe to verify the internal
temperature.
9 Touch the flashing temperature to clear.
Temperature probe
Probe receptacle
CAUTION
Pull straight down when removing the probe from
the receptacle. Bending or pulling the probe at an
angle during removal may damage the probe and
oven. Do not place a rack or accessory in rack posi-
tion six when using the probe, as it interferes with
probe removal.
CAUTION
The probe and probe receptacle will be very hot.
Handle with care.
Cooking Modes
MODE PRESET RANGE PROBE USES
BAKE 175°C 95–290°C • Best for single-rack cooking, primarily baked foods. Use for
standard recipes.
CONVECTION
165°C 95–290°C • Uniform air movement makes it possible to multi-level rack
cook with even browning.
ROAST
175°C 95–290°C • Best for roasting less tender cuts of meat, such as chuck roasts
and stew meat that should be covered.
CONVECTION
ROAST
165°C 95–290°C • Gently browns the exterior and seals in juices. Perfect for roast-
ing tender cuts of beef, lamb, pork, and poultry.
BROIL
High
Med
Low
290°C
230°C
175°C
Best for broiling meats, fish, and poultry pieces up to 1" thick.
Use a two-piece broiler pan and always broil with the oven door
closed.
PROOF
30°C 30–45°C Ideal for proofing, or rising bread dough.
WARM
80°C 60–95°C
•
Designed to keep foods at serving temperature.
GOURMET
— — • Gourmet provides quick and convenient meal preparations with
recommendations for cooking mode and rack position. Refer
to page 7. Preset temperature and range are dependent on the
food and desired doneness.
STONE 230°C 95–290°C • Baking on a ceramic stone. Great for pizza and bread. Stone
accessory required.
DEHYDRATE
60°C 45–75°C Dry a variety of fruits, vegetables, herbs, and meat strips.
Accessory racks required.
ECO
190°C 95–285°C Energy saving mode designed for roasting thin cuts of meat and
delicate fish. No preheat required.
NOTE: The temperature probe can be used with all cooking modes except Broil, Proof, and Dehydrate.
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