Instruction manual

Using the Oven English | 33 |
WARM (secondary oven, only
on Dual Fuel 48" models)
This feature maintains the warm environment needed for
keeping cooked foods hot.
To Set the Secondary Oven to WARM
1. To preheat the oven turn the Mode Selector Knob to
WARM about 10 minutes before use.
DO NOT rotate
the Temperature Selector Knob to any setting (leave in
OFF position).
2. Place the
hot food in the secondary oven then close
the door. The ideal temperature for keeping the food
warm will be maintained until the Selector Switch is
turned off.
3. Do not open the oven door unnecessarily. Opening
the door will reduce the temperature of the oven.
PROOF (secondary oven, only
on Dual Fuel 48" models)
The proof feature maintains the warm, non-drafty
environment needed for proofing yeast leavened products.
It is best to start with a cool oven when using the proofing
function.
To Set the Secondary Oven for Proofing
1. Allow dough to thaw if frozen.
2. Place dough in dish and loosely cover.
3. Use any rack level that accommodates the size of the
bowl or pan. Close the door.
4. Select PROOF using Selector Knob. DO NOT turn on
Oven Temperature Control Knob.
The ideal temperature for proofing will be maintained until
the Mode Selector Knob is turned off.
Dough has “proofed” when it has doubled in size.
Do not open the oven door unnecessarily. Opening the
door will lower the temperature of the air in the oven and
lengthen the proofing time. Use the oven light to check the
rising of the dough.
Proofing time may be decreased when using the large oven
at the same time you are proofing. Check bread product
early to avoid over-proofing. If you are using the large oven
for extended periods of time we recommend, for optimum
results, that you complete the proofing before using the
large oven.
MINIMUM INTERNAL COOKING TEMPERATURES
The minimum internal temperatures that foods must reach
to be considered safe to eat, as determined by the U. S
Department of Agriculture Food Safety and Inspection
Service, are as follows:
Fresh ground beef, veal, lamb, pork 160°F (72°C)
Beef, veal, lamb roasts, steaks, chops
Medium rare 145°F (63°C)
Medium 160°F (71°C)
Well done 170°F (77°C)
Fresh pork roasts, steaks, chops
Medium 160°F (72°C)
Well done 170°F (77°C)
Ham
Cook before eating 160°F (72°C)
Fully cooked, to reheat 140°F (60°C)
Poultry
Ground chicken, turkey 165°F (74°C)
Whole chicken, turkey 180°F (82°C)
Breasts, roasts 170°F (77°C)
Thighs and wings 180°F (82°C)
Stuffing (cooked alone or in bird) 165°F (74°C)
Egg dishes, casseroles 160°F (72°C)
Leftovers 165°F (74°C)
* Level foods to a uniform thickness to ensure even
cooking.
CAUTION
Food Safety Concern Food Poisoning Possible
DO NOT use the WARM mode for cooking food. The
WARM mode is not hot enough to cook foods at safe
temperatures.
SIZE TIME
Loaf, 1 lb (0.45 kg) 60 – 75 minutes
Rolls, 0.1 lb (0.05 kg) 30 – 45 minutes