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Tips . Begin cooking all frozen convenience products in a cold, non- preheated oven. The food will still be done in package time. . Follow the package instructions for time and temperature. . Flipping of food halfway through recommended cook time is not necessary. . Frozen foods that are sold in microwaveable plastic containers should not be used in this mode. . Cook food items on rack position 3 unless directed otherwise by the product manufacturer. . Evenly space food items on pan. . For double cavity appliances, only one cavity is available when using Speed Convection. Warm % In Warm, the upper and lower elements maintain a low temperature in the oven cavity in order to keep food at serving temperature. . Use the Warm mode to keep cooked foods hot until ready to serve. . Warm mode temperatures are 140 ° F- 220 ° F ( 66 ° C 107 ° C) . . The default temperature in the Warm mode is 170 °F (77 ° C) . . Foods that must be kept moist should be covered with a lid or aluminum foil. 9 CAUTION WHEN USING WARM MODE, FOLLOW THESE GUIDELINES: . Do not use the Warm mode to heat cold food. . Be sure to maintain proper food temperature. The USDA recommends holding hot food at 140 °F (60 °C) or warmer. . DO NOT warm food longer than one hour. Dehydrate Chart Proof (Some Models) % In Proof, the appliance uses the upper and lower elements to maintain a low temperature to proof bread or other yeast doughs. . Proofing is the rising of yeast dough. . The Proof mode temperature is 85° F to 110 °F ( 29 ° C to 43 ° C) . . The default temperature in Proof mode is 100 °F (38 ° C) . . Loosely cover the bowl or pan and use any rack that accommodates the size of the container. . Keep the door closed and use the oven light to check the rising of the dough. Dehydrate : Dehydrate dries with heat from a third element behind the back wall of the oven. The heat is circulated throughout the oven by the convection fan. Use Dehydrate to dry and/or preserve foods such as fruits, vegetables and herbs. This mode holds an optimum low temperature of 100 °F to 160 ° F ( 38 °C to 71 ° C) while circulating the heated air to slowly remove moisture. The oven stays on for 48 hours before shutting off automatically. Tips . Dry most fruits and vegetables at 140 ° F (60 ° C). Dry herbs at 100 ° F (38 °C) ( refer to the Dehydrate Chart for examples). . Drying times vary depending on the moisture and sugar content of the food, the size of the pieces, the amount being dried and the humidity in the air. Check food at the minimum drying time. . Multiple drying racks (not included) can be used simultaneously. . Treat fruits with antioxidants to avoid discoloration. . Consult a food preservation book, county Cooperative Extension Office or library for additional information. Food Item Preparation Approx. drying Test for doneness time (hrs) Fruit Apples Dipped in ] cup lemon juice and 2 cups 11- 15 Slightly pliable water, ] “ slices. Bananas Dipped in ] cup lemon juice and 2 cups 11- 15 Slightly pliable water, ] “ slices. Cherries Wash and towel dry. For fresh cherries, 10-15 Pliable leathery, chewy remove pits. Orange peels Orange part of skin thinly peeled from 2- 4 Dry and brittle oranges. Orange slices ] “ slices of orange. 12-16 Skins are dry and brittle, fruit is slightly moist 21 Rotisserie D Rotisserie uses heat radiated from the upper element. The food is turned slowly on a skewer in the center of the oven. As a result, the food receives equal heat distribution on all sides. The Rotisserie mode is best suited for cooking large pieces of meat (for example a roast, a turkey or a chicken). The benefits of Rotisserie cooking include: . Sealed in flavor and juices. . Cooking without the addition of fats or liquids. Tips: . The maximum weight allowed for the rotisserie is 12 lbs. . Use a meat thermometer to check the internal temperature of the meat. . Allowable oven temperature range is 350 - 550 °F (177 - 288 °C). Assembling the Rotisserie 1. Insert rotisserie rack half way into the oven on rack position 4. 2. Slide the left fork onto the skewer and tighten the screw. 3. Slide meat or poultry for roasting onto the skewer. 4. Slide the right fork onto the skewer and tighten the screw. 5. Check the balance of the food on the skewer by rolling the skewer in the palms of your hands. Food not evenly balanced will not cook evenly. 6. Place the rotisserie skewer onto the rack. 7. Place the skewer rack into the oven and insert the drive shaft into the opening on the back oven wall. Pineapple rings . canned . fresh Towel dried. Towel dried. 9-13 8-12 Soft and pliable Soft and pliable Strawberries Wash and towel dry. Sliced ^“ thick, skin (outside) down on rack. 12-17 Dry and brittle Vegetables Peppers Wash and towel dry. Remove membrane of peppers, coarsely chopped aobut 1” pieces. 15-17 Leathery with no moisture inside. Mushrooms Wash and towel dry. Cut off stem end. Cut into X“ slices. 7-12 Though and eathery, dry. Tomatoes Wash and towel dry. Cut thin slices, X“ th...
Este manual também é adequado para os modelos :Fornos - PODMW301J/01 (7.41 mb)
Fornos - PODMW301J/03 (7.41 mb)
Fornos - PODM301J/01 (7.41 mb)
Fornos - PODM301J/03 (7.41 mb)