Table of Contents
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Contents
Using the MasterChef programs ........................................................................... 52
Notes on using these programs ....................................................................... 53
Favorites............................................................................................................... 54
Creating a Favorite ................................................................................................ 54
Starting a Favorite ................................................................................................. 56
Changing Favorites................................................................................................ 57
Changing cooking stages................................................................................. 57
Changing the name .......................................................................................... 57
Deleting a Favorite................................................................................................. 57
Bake...................................................................................................................... 58
Roast .................................................................................................................... 60
Roast Probe........................................................................................................... 61
How the roast probe works .............................................................................. 61
When to use the roast probe............................................................................ 61
Important notes regarding the roast probe ...................................................... 62
Using the roast probe....................................................................................... 62
Time-left display ............................................................................................... 63
Using residual heat........................................................................................... 64
Slow Roasting...................................................................................................... 65
Using the Slow Roasting function ......................................................................... 66
Adjusting the Slow Roasting temperature............................................................. 67
Broil....................................................................................................................... 68
Special Modes ..................................................................................................... 70
Defrost................................................................................................................... 71
Dehydrate .............................................................................................................. 71
Reheat ................................................................................................................... 72
Warm-up Cookware .............................................................................................. 73
Proof ...................................................................................................................... 73
Pizza ...................................................................................................................... 74
Sabbath Program .................................................................................................. 74
Gentle Bake........................................................................................................... 75
Canning ................................................................................................................. 76
Frozen food............................................................................................................ 77
Cleaning and care ............................................................................................... 78
Unsuitable cleaning agents ................................................................................... 78
Tips........................................................................................................................ 79
Normal soiling........................................................................................................ 79
Roast Probe...................................................................................................... 79
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